Red Lentil Coconut Soup Over the Fire
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.
Vegetarian
Salt-Crusted Potatoes
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.
Beans au Gratin
Black beans simmered in a smoky tomato base, buried in melting cheese, and torched to a golden crust — all cooked in one cast iron pan over the fire.
Campfire Cornbread: Cast Iron Dutch Oven Bread
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.
Cowboy Campfire Pancakes: From-Scratch Batter on Cast Iron
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.
Ember Roasted Vegetables: Caveman Veggies Cooked in 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.
Wood Fired Pan con Tomate: The Easiest Campfire Appetizer
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.
