At home and in camp, this heavy pot with a tight-fitting lid is your ticket to everything from comforting stews and soups to warm biscuits and chocolate cake. For the home kitchen, pull out a flat-bottomed pot like the enamel-covered beauties made by Le Cruset. For cooking in the woods, you need a cast-iron camp dutch oven like the ones made by Lodge—with little feet and a rimmed lid for holding hot coals.
Wine-Braised Beef Short Ribs
Taking the time to brown the meat and cook the ingredients slowly, in stages, pays off with incredibly deep flavor.
Any berry or berry combination works in this cake, which has a dry, crumbly topping that combines with the berry juices for a rich, sweet treat. Pack the frozen berries in a cooler and make this on the first night of camping, before they thaw completely.
While a campfire adds a certain rustic charm to the process of cooking a big pot of ripe summer fruit with browned butter and sugar, you can easily make this recipe on a regular stove. It’s a great dessert for a party, as it makes enough for 10 to 12.
Mark Klever, the general manager at Belcampo Farms near Mt. Shasta, California, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo's free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do. You'll need to pack a 2 1/2-in. biscuit cutter; or use a small glass and cut around it with a knife.