Campfire Cuisine

By Kelly Snowden Posted May 27, 2010


Breakfast is served.

The one drawback to back-country camping is that you have to carry all of your food with you. Last week I did it in Yosemite, which added another layer of meal-planning complication: everything had to fit into a smallish bear-proof canister. Many people rely on the ease of chalky freeze-dried foods for these trips, but I wasn't willing to go there. I wanted flavor and nourishment, so we packed energy-rich foods that wouldn't take up a lot of space (think tortillas, not bread) and were able to make it work. Breakfast was scrambled eggs (left), oatmeal with homemade granola and tea. Lunch was cheese, salami and dried mangoes. But the dinners were the best part. Spanish chorizo added a spicy bite to our rice and beans one night; another time, we dropped homemade jerky into a corn-and-potato stew. Dessert was Italian chocolate with hazelnuts. Great fuel for days spent on the trail.

If I had car-camped, these recipes would've been at the top of my list.

For more on enjoying the great outdoors, here's travel editor Jen Murphy's guide to going luxe (or rustic) in some of our National Parks.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet