One-pot

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 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.

Crispy corned beef, potato grated straight into the pan and a fried egg on top. A fifteen-minute cast iron breakfast that works with a tin of beef.

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