If you hear “campfire cooking” and believe the best you can muster are warmed-up franks n’ beans, or, on an ambitious day, weenies-on-a-stick, think again. The truth is, once you know the basics, campfire cooking is limited only to your culinary imagination. A quick tutorial on building a blaze and a sturdy cast iron skillet are all you need to begin reaping the smoky rewards of open-fire cuisine.
- Foil-Roasted Mushrooms with Hazelnuts & Chives
- Piperade Salad
- Charred Lemon-Pepper Pork Chops
- Wild Blueberry Steamed Pudding
More About This Menu
Sarah Huck and Jaimee Young are the authors of the cookbook Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors (Stewart, Tabori & Chang, 2011). The recipes in this menu are excerpted from their cookbook.