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The Cookstr Weekly: Camping Recipes for S’mores and More

July 15, 2014

When I was growing up, we went camping often: it was a cheap, character-building, safely adventurous take on vacation, and I remember it fondly. The magic transformation of a bag of sticks and fabric into a shelter, the day hikes through muddy swamps and over rickety bridges, the traumatic if harmless proliferation of daddy longlegs. But most of all, I remember camping food. It was far from fancy, maybe a can of beans heated over the fire in the morning, and instant soup, and corn cobs and baking potatoes that were wrapped in tinfoil and nestled into the coals until they were finally soft. But it was always good.

It seems like everything you cook over a campfire (with or without a grill grate, or even on a nearby camping stove) is imbued with a primal, smoky, satisfying flavor. Almost everything is impressive if you cook it while camping, and the recipes below take it a step further to truly gourmet. Of course, it’s always a good idea to supplement with granola bars and trail mix you make at home – still honorary campfire cuisine.

Warmest regards,
Kara Rota
Editorial Director


  by Carla Snyder & Meredith Deeds 

 “When you’re cooking out of a chuckwagon, necessity is the mother of invention, especially when you’re feeding armed, hungry cowhands. Many a meal has been made of beef, beans and whatever else was available, and a soup similar to this was surely on the menu for many nights around the campfire.”

More Camping Recipes from Cookstr

Huevos Rancheros by Kenny Shopsin

Grilled Spicy New Potato Salad by Christopher Schlesinger and John Willoughby

Corn on the Cob with Flavored Butters by Julee Rosso and Sheila Lukins

Lemony Skillet-Seared Rainbow Trout by Sarah Huck and Jaimee Young

Jerked Pork Chops with Fresh Papaya Chutney by Eric V. Copage

Grilled Lemony Chicken with Asparagus by Leslie Revsin

Seed Jumble Cookies by Ricki Heller

Boiled, Grilled, or Roasted Chestnuts by Mark Bittman

Classic S’mores by Sarah Huck and Jaimee Young

When we think of a Parmesan we usually think of the classic dish of layered eggplant, cheese, and tomato sauce. Here’s a great variation that uses zucchini. We think it’s a perfect recipe for the zucchini that was somehow overlooked in the garden and is now as big as your leg. The zucchini slices have to dry overnight, so plan accordingly.”
– Barbara Scott-Goodman and Liz Travato
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