RECIPES

Soft, warm flour tortillas made from scratch at camp — just flour, salt, baking powder, water, and oil, rolled thin and cooked on a hot cast iron pan.

Loaded, layered nachos built in a cast iron skillet or sheet pan and finished over the grill or an open fire — a snack hearty enough to become dinner.

A camp version of Mexican queso fundido: Monterey Jack and cheddar melted with crispy chorizo in one cast iron pan, scooped up with warm tortillas.

A real Swiss half-and-half cheese fondue, made the way our camping friends taught us — melted low and slow over campfire embers, with the wine, garlic, and figure-eight stir that keep it silky.

Three ways to melt raclette by the fire — the traditional Swiss half-wheel, individual barbeclettes, and a fast griddle — plus what to build around it and how to serve it.

Red lentils, coconut milk and curry spices in one pot over the coals, done in about 30 minutes — plus a thermos variation that cooks itself while you drive.

Papas arrugadas from the Canary Islands: salty, wrinkled-skin potatoes cooked in one pan over the fire, served with mojo rojo and mojo verde for dipping.

Black beans simmered in a smoky tomato base, buried in melting cheese, and torched to a golden crust — all cooked in one cast iron pan over the fire.

A camping shortcut for real cassoulet: Toulouse sausage, confit duck, and cannellini beans simmered in one pot over the fire in about 35 minutes.

A three-ingredient camp pizza cooked low and slow under a lid in a cast iron pan or dutch oven — crisp on the bottom, no oven required, ready in about twenty minutes over the fire.