Campsite

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.

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 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 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.

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.

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.

You followed every step in Building a Fire, the flames did their thing, and now everyone around your site has a full belly and heavy eyelids. The logs have burned down to a soft orange glow, the conversation has gotten quiet, and you are ready to crawl into your sleeping bag. Here is the part …