BREAD

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.

A cast iron Dutch oven cornbread with a golden, crackling crust — the camp bread I make for chili nights, wherever the fire happens to be.

A slow-fermented, no-knead bread mixed days ahead and baked in a cast iron dutch oven buried in charcoal briquettes — the crust cracks, the crumb is open, and the method works over a campfire, a backyard fire pit, or your kitchen oven.