Our Food Editors Share the Essentials They Always Pack for Their Camping Trips
Looking for ways to become a more confident cook at home? Our food editors are here to help. Each week, we're shining a spotlight on the exciting things happening in the Martha Stewart test kitchen. Our editors will share their best cooking tips, favorite products, new ideas, and more in our weekly series, Out of the Kitchen.
Our food editors are pros at developing recipes for Martha Stewart Living, preparing meals for their families at home, and testing new food and drinks, and they're just as savvy when it comes to cooking around a campfire as they are in the kitchen. This time of year, it's not unusual to spot our food editors rustling up meals in the great outdoors. (For the record, we'd gladly hit the trail with any of them). Here, they share their cooking-over-fire essentials, and a skillet breakfast that'll rouse even the sleepiest bears in your tent.
Deputy food editor Greg Lofts loves this campfire hash because the eggs are the only ingredient that needs to stay chilled; put them in a cooler and stow everything else with the rest of your gear. Dried chorizo is the perfect meat to mix into the vegetables hash because it doesn't need to be chilled and has plenty of spicy flavor. Potatoes, onions, and bell pepper add some might, but feel free to swap in whatever else you find along the trail.
What's the perfect match for a hot and steady campfire? S'mores…and a sturdy, cast-iron skillet that can weather any and all conditions. "The Field Cast Iron Skillet #8 ($125, fieldcompany.com) is lightweight but durable enough for live-fire cooking. Plus, the material is naturally nonstick, so you can use it at home for sweets like peach cobbler, too," says senior food editor Lauryn Tyrell. This pan gets better with time so each camping trip will become more and more flavorful.
A Better Brew
Powdered mixes don't have to taste acidic or overly bitter. Assistant food editor Riley Wofford stirs Waka Quality instant coffee ($11.99, wakacoffee.com) into a mug of steamy water for a robust single-origin sip. "I'm so glad instant coffee is making a comeback—it has evolved so much recently and is about as close as you can come to a fresh brew while camping," she says.
Food director Sarah Carey hunts for the tangy kiwifruit pieces in Rind Tropical Blend ($19.99 for 12, walmart.com). (It also has sun-dried pineapple and bittersweet orange). The mix is made with peels on, for maximum fiber and no food waste.
Blades of Glory
"Opinel's Nomad cooking kit ($85, opinel-usa.com) has everything you need," says Greg. The cutting board, foldable corkscrew, vegetable peeler, and knives tuck neatly into the microfiber cloth, which is ideal to take on the road, through the mountains, or across the sea.