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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