COCKTAILS

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.

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 three-hour campfire chili built the way Manon insists it should be: seared sirloin and ground beef, a dried ancho-and-cumin spice mix ground at home, and a long, slow simmer over the coals.

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.

Not a recipe. The sound a cold can makes at the exact moment the preparation is finished and the evening turns from work into sitting by the fire.

Fire grilled fish five ways, plus the cast iron trout with bacon and caramelized onions I have eaten for breakfast since childhood.

From-scratch pancake batter cooked in a cast iron pan over the fire, plus the rules that keep pancakes from sticking — and rather more pancake history than you asked for.

Whole vegetables buried straight in the embers, skin on. Which ones work, how long they take, and how to char peppers properly along the way.

Grilled country bread rubbed with garlic and crushed tomato, finished with good olive oil and fleur de sel. Four ingredients, five minutes, made over a wood fire.

A thick bone-in ribeye, coarse salt and a two-hour bed of embers. Which cut to buy, how to build the fire, and the internal temperature never to go past.