Cooking for the Camp

Feeding a hungry camp is a logistics problem as much as a cooking one. One big pot, a plan you can run in the dark, and food that reheats well will keep everyone fed and happy.

Braises and chilis are your friends. They forgive a wandering fire, taste better the second day, and scale up without much fuss. Make a double batch and worry about one less meal.

Prep what you can at home -- chopped, portioned, and labeled -- so the camp kitchen is assembly, not knife work. Your future self, cooking by headlamp, will thank you.

Written by Cade Whitfield for Hunters & Anglers Kitchen.