Camping

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.

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.

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-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.

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.