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The Cookstr Weekly: Cooking Away From Home on Summer Vacation

September 3, 2015

Cooking during a vacation, whether you’re camping (or ‘glamping’) in the wilderness or renting a beach house with friends, has one major rule, in my book: each meal must be a breeze to shop for and well worth the effort.

I believe vacation cooking should be simple but luxurious: it is lobster and duck in easy, unfussy preparations, but it is also a perfect tomato sandwich on great bread. The kind of late-August fare that makes every last bite of summer count.


Warmest regards,

Kara Rota

Editorial Director
by Dina Guillen

“Munching on this pizza makes me happy. It’s not just the flavors of the melted chocolate and gooey, golden marshmallows. It’s because even as I sit in my backyard hearing the traffic whiz by, I feel like I’m camping in the forests of Tahoe, where my family spends a lot of time in the summers. The smell of the wood smoking and the flavors of this pizza might have the same effect on you. It’s cathartic. Just don’t Zen out too quickly because marshmallows and chocolate burn easily – be sure to check the pizza after a few minutes of grilling.”

More Vacation Recipes from Cookstr

with Leslie Bilderback

Leslie Bilderback joins us to talk about her new book, Mug Meals: More Than 100 No-Fuss Ways To Make a Delicious Microwave Meal in Minutes. She’ll share tips for making whole meals in the microwave to save time, use less dishes, and reduce food waste.

WHAT’S NEW ON COOKSTR

“These plump hand-held pies embellished by ropelike edges are stuffed with a hearty, creamy, and comforting filling. I first ate these empanadas in the Argentinean Embassy in Guatemala back in the 1970s. Years later, riding the subway in Toronto, Canada, I overheard two Argentinean cooks comparing notes on their spinach empanadas. I paid close attention. One lady claimed that adding a lot of onions kept the filling moist, while the other insisted that her secret was to add an abundant amount of cheese. This recipe combines the best of what they each had to offer. My big regret is never having had the chance to thank them for the free cooking lesson.” – Sandra Gutierrez

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