Ready to stop buying freeze-dried meals? Here’s how to prep your own easy, delicious and high-fuel backpacking meals.
Meet MSR’s PocketRocket 2 Mini Stove Kit. Plus, get two delicious boil-only recipes.
Our top picks for gathering the tribe.
Sick of peanut butter and tortilla combos? Try this creamy Thai-inspired alternative.
Now with windproof cooking for groups and gourmet meals.
Filling and full of protein, this dish can act as an appetizer or as a meal on its own.
Raise your hand if you’ve ever prepared Top Ramen on a camping trip. Raise both hands if you’ve ever been so famished that you’ve eaten them uncooked. We’ve all been there. And with all due respect to the ubiquitous fried noodles, there are other, healthier options available—ones that won’t crumble to dust in your pack or add a heaping dose of MSG to your dinner. If you’re willing to allow for the additional prep and cooking time, you can throw together a pot of soba noodles dressed with a fiery peanut sauce in just 10 minutes. These slender Japanese noodles are named after their main ingredient, buckwheat, which is a fruit seed related to rhubarb, rather than a cereal grain. Buckwheat is a good choice after an intense workout, as…
In this episode of Tim and Christine Conners’ Camp Cooking TV, they dive into the basics of dehydrating food for the trail. They cover the reasons for dehydrating your food and explain how to prepare some of your favorite foods for the trail. If you want to lighten your pack and make great tasting food on the trail, dehydrating your food is a great technique. For more of Camp Cooking’s mouth-watering camp recipes be sure to check out Tim and Christine Conners’ bestselling series of books. You can find more information on their website, http://www.lipsmackincampin.com.
Story and Photos By Tara Alan, A few years ago, my husband Tyler and I were bicycle touring on Kerkennah, a desert island famed to be Kirke’s isle in Homer’s The Odyssey. It was there, just off the coast of Tunisia, that we first tried the dish lablabi. This satisfying soup was vaguely reminiscent of the chili I grew up eating in North America, but it was far simpler, made of yesterday’s baguette, a scoop of hearty chickpeas, and an ample amount of spicy chili-garlic paste. Though the dish didn’t win any awards for beauty, the hearty meal was humble, delectable, and inexpensive.