Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It’s a lot fancier than hot dogs over an open fire — is it worth it?
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Big batch bloody mary (page 163)
- Tentside tea toddy bar (page 170)
- Starry sky masala chai (page 166)
- Forest fondue (page 67)
- Figgy pecan crackers and whipped feta (page 58)
- Golden beet pickled eggs (page 54)
- Zhug dip and sweet potato chips (page 56)
- Red cabbage, jicama and orange slaw (page 84)
- Middle-of-Nowhere Mac ‘n’ Beer Cheese (page 118)
- Golden graham crackers (page 142)
- S’mores galores (page 138)
- Vanilla bean dream Marshmallows & Co. (page 140)
- Brown butter toffee blondies (page 150)
- Chocolate chunk cowboy cookies (page 151)
- Salted honey-maple peanut brittle (page 149)
- Honey-lime yogurt granola parfaits (page 188)
- Foil-packet primer (page 73)
- Sliced tri-tip sandwich bar (page 94)
- Spicy chuckwagon chili (page 108)
- Corn on the cob with chili-lime butter (page 70)
- Hasselbackpack potatoes (page 72)
About our Guest:
Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth.
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