Camp meals vary wildly from person to person. Some are ultralight backpackers who eat cold instant refried beans every night without complaint (not joking). Others, whether car camping or out in the backcountry, want the whole shebang, from a starter salad to a glass of wine and dessert. These five recipes from MSR employees lie mostly in the middle (though some definitely lean toward the backcountry feast side of the scale). We’re a pretty outdoorsy bunch here at MSR, and we’ve perfected our camp recipes over years of adventures. MSR also makes pretty spectacular backpacking and camp stoves, if we do say so ourselves, and each employee has a favorite for cooking up their camp recipes. Check out this deep dive into our stoves, from Polar explorer Eric Larsen. A…
When I began my journey of exploring the wilderness, initially I didn’t put much emphasis on meal prep, primarily focusing on the physical activity. During one college summer, I was working as a volunteer for the National Forest Service and my meals consisted mostly of Top Ramen® and Mountain House®. I had a personal stove, which I only used to boil water, and a variety box of Clif Bars® to fill in the gaps. I’m certainly not the first to survive on such a diet, but over the years I have learned to value quality nutrition and I now enjoy real cooking as part of my outdoor experience. These days, I train quite frequently for skiing, climbing, etc., and my body craves more legitimate nutrients. I am also a creature…
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High-ranking camp meals for satisfying everyone, anywhere.
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Although it rarely receives it, your backpacking food weight deserves at least as much consideration as the weight of your gear.
Ready to stop buying freeze-dried meals? Here’s how to prep your own easy, delicious and high-fuel backpacking meals.