Outdoor Cooking

All kitchen activities flow from the menu. Even in camp, the cook uses the menu to purchase food, plan meal preparation and pack cookware.

So, after 35 articles -- mainly on the topic of camp cooking -- I'm changing gears. Instead of publishing random articles, Camp and Outdoor Cooking is beginning an online camp cooking school. Camp Cooking School will have all of the elements of a brick and mortar institute of higher learning. Except ...

Tri-tip is versatile. According to the Oregon Beef Council, you can grill, roast or broil it.

Tips for cooking meals with charcoal briquettes, and how to choose cookware and a firepan for the camp-out.

Leftover meals pose a problem for camp cooks as well. They eat up precious space in the ice chest, and they can quickly spoil if handled improperly. So, it's best to use them quickly. Summa soup is the answer this dilemma.

While the days still warm into the 70s, gather friends and family on the deck for one or two more backyard picnics. Light a campfire or set the campstove up and cook away.

Two noted chefs -- a Fine Cooking contributing editor
and a Food Network celebrity -- set my creative juices in motion.

Sanders' innovations make catering Western events around the Northern Sacramento Valley much easier. An asphalt parking lot at the Red Bluff Bull and Gelding Sale doesn't hinder him from handing cast iron pots over the cook fire. Instead of digging up the pavement, Sanders places an iron trough that's set on ...

Like the Nineteenth Century chuckwagon cook, Leonard Sanders has no formal training in the culinary arts. That's unless you reckon the endless hours reading Ramon F. Adam's Come An' Get It: The Story of the Old Cowboy Cook as "formal training."

Since pilaf is more of a preparation method than an ethnic dish, it easily adapts to most rice dishes. With it you can travel from spicy red rice of Mexico to the pale yellow saffron rice of the Middle East.