Campfire Cocoa

April 5, 2014 | 0 Comments

Yes, your local super market has at least a dozen tasty hot chocolate mixes to choose from. However, we guarantee they don’t pack the depth of flavor that our Campfire Cocoa does. What’s the secret? (Read More)


August 23, 2013 | 0 Comments

Tabbouleh was made for camping. The only cooking involved is boiling water, and measuring isn’t critical, so feel free to improvise according you’re your tastes. Many Tabbouleh recipes are heavy on the bulgur, but we (Read More)

Hummus with Fiery Chili Oil

August 16, 2013 | 0 Comments

I don’t think we’ve ever gone camping without hummus, it’s our go-to snack for day hiking or to nibble on while the campfire gets going before dinner. It’s so easy to make fresh homemade hummus (Read More)

Kefta Kebabs

August 12, 2013 | 0 Comments

If you’re ready for a break from burgers, try Kefta kebabs. These Moroccan-style grilled meatballs are easier to grill when you thread them on skewers. If you’re using bamboo skewers, to keep the exposed ends from (Read More)

Skillet-Baked Ziti

Skillet-Baked Ziti

August 4, 2013 | 0 Comments

What? Baked ziti, that comforting pan full of tomatoey, cheesy pasta, hot from the oven? On a camping trip? Sì signore. We worked out this al fresco version that lets you prepare all the components (Read More)

Homemade Pickled Vegetables

July 14, 2013 | 0 Comments

You don’t need to be a chemist to make your own pickled vegetables. This marinated mix (based on Italian giardiniera) is about as tough to put together a salad. And they will stay crisp through your (Read More)

Firewalker Steaks

February 4, 2013 | 1 Comments

Attention grilling gurus. You can make incredible, perfectly cooked, beautifully charred steaks with nothing more than a campfire and a pair of long-handled tongs. It’s about as low-tech as cooking gets. The burning secret: embers. (Read More)

Bacony Beans and Greens

February 1, 2013 | 0 Comments

Let’s just say up front you can absolutely skip the meat and Worcestershire here and transform this into a terrific vegan option simply by using olive oil to cook the onions and garlic. To make (Read More)

Poblano, Corn, and Black Bean Soup

January 24, 2013 | 0 Comments

This is a great stick-to-your-ribs kind of soup because the cornmeal gives it the thick consistency of porridge. It’s a meal in itself when served with soft corn tortillas and sliced avocado on the side. (Read More)