However, I discovered that if you’re organized and have the luxury of a cooler, anything is possible.Ĭamping foods can be divided into three categories - basics, bailouts and bonuses - and should be packed separately.
But when you’re out in the wilderness, what you see in your pack is what you’ve got. At home I have the luxury of raiding my garden, dragging everything out of the cupboards and fridge, then deciding what to make. Whether it be smoking radicchio or potato pockets on a rustic grill or sizzling bacon and eggs in a cast-iron frying pan, the delicious thought of dining in the great outdoors is enough to make me pack up the car and head for the hills.īut because I am an impromptu epicurean who never makes a recipe the same way twice, my gastronomic navigation through nature was, at first, a bit perplexing. While camping might be the ultimate communion with nature, I unabashedly admit my favorite part of the activity is cooking over a campfire.
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