These vegetarian camping meals are so tasty, everyone (even the meat-lovers!) will compliment you on your cooking skills and ask for more.
We had just turned the corner on the final ridge of the day when my husband stopped. “You’re sure there’s a lake?” I checked the map again. It was a scorching day in late summer,
Story and photos by Laurel Miller A creek-chilled beer (or beverage of your choice) is a just reward at the end of a long day on the trail, but what to do when you’re craving something sweet that doesn’t come from a bottle (and no, Gummi Bears don’t count)? Summer and early fall are the best times to bust out a backcountry dessert because at no other time is the array and diversity of seasonal fruits so abundant and appealing. Depending upon climate, space, and other logistical considerations, trail desserts can be as simple as fresh berries with store-bought biscotti, to grilled stonefruit with vanilla syrup, and mascarpone. In previous posts, I’ve provided details on how to curate and stock your backcountry kitchen, but the beauty of dessert is that…
In this week of CampCookingTV, Tim and Christine Conners demonstrate how to make bread in the backcountry. By preparing the ingredients at home and having the right equipment in your pack, it is easy to whip up this recipe on the trail. For hundreds of 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.