Campfire and Dutch Oven Recipes

These recipes are great for camping trips, whether you're venturing into the wilderness or sticking to the convience of your backyard. Prepare your meals over a campfire, sit back, and enjoy the fresh air.

  • Dutch Oven-Braised Beef and Summer Vegetables
    Photo: Thomas J. Story

    Dutch Oven-Braised Beef and Summer Vegetables

    After a day of hiking or swimming, Adam Sappington of The Country Cat in Portland, likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons. "Gramma" is the perfect tool for checking the meat's tenderness.

  • Beef Stew
    Photo: Oxmoor House

    Beef Stew

    Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker.  If you don't want to use the red wine, replace it with low-sodium beef broth.

  • Campfire Raspberry Double Dutch Baby
    Photo: Thomas J. Story; Styling: Nissa Quanstrom

    Campfire Raspberry Double Dutch Baby

    Over the years, we've published many versions of the golden, custardy pancake called Dutch baby, but this is the first one we've done in a dutch oven in camp. It's easy! The Dutch baby puffs way up as it cooks, then sinks down when you cut into it.
  • Berry Camping Cake
    Photo: Thayer Allyson Gowdy

    Berry Camping Cake

    Any berry or berry combination works in this cake, which has a dry, crumbly topping that combines with the berry juices for a rich, sweet treat. You'll need a 12-in. (6-qt.) camp Dutch oven (with feet). Pack the frozen berries in a cooler and make this on the first night of camping, before they thaw completely.
  • Chunky Vegetarian Chili
    Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

    Chunky Vegetarian Chili

    This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.

  • Dutch Oven Cinnamon Rolls
    Photo: Thomas J. Story; Styling: Nissa Quanstrom

    Dutch Oven Cinnamon Rolls

    If anything could get a reluctant camper into the woods, it would be the promise of these oversize sticky rolls. Carolyn Beth Weil, author of Williams-Sonoma's Pie & Tart and a professional baker from Berkeley, California, shared the recipe, which dates back to her days as a Girl Scouts leader. Shape the dough into logs at home and freeze, then thaw them in your cooler and bake in camp. You'll need a 2-gal. resealable plastic bag and a couple of wooden skewers to test for doneness.

  • Camp Pizza with Caramelized Onions, Sausage, and Fontina
    Photo: Thomas J. Story

    Camp Pizza with Caramelized Onions, Sausage, and Fontina

    Just the thing you crave after a long hike, this pizza was inspired by the one that Alan Rousseau, a guide with Seattle-based Mountain Madness mountaineering company, makes for his exhausted trekkers (his go-to version is pepperoni, green pepper, and onion). Bring the olive oil in its bottle, and pack the other ingredients in sealed containers, grouped according to their use. You'll need a large frying pan and large cutting board for this recipe.

  • The Ultimate S'more
    Photo: Erin Kunkel

    The Ultimate S'more

    What does a grown-up Girl Scout turned chef serve in camp? The ultimate in campground dining, made with homemade graham crackers and marshmallows. This recipe comes from Cindy Pawlcyn, chef-owner of the legendary Mustards Grill in Napa, and she says it's actually far easier than it looks. You make the bundles at home and then just heat them in camp.
  • Chicken Enchilada Nacho Bowls
    Photo: Thomas J. Story

    Chicken Enchilada Nacho Bowls

    At home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. You can also use Fritos or other bagged chips instead of tortilla chips in the recipe.
  • Oatmeal with the Works
    Photo: Thomas J. Story; Styling: Nissa Quanstrom

    Oatmeal with the Works

    Add-ons, including zingy pomegranate molasses, elevate the common camp breakfast to a delectable event.

  • Southern Camp Stew
    Oxmoor House

    Southern Camp Stew

    This hearty dish is reminiscent of Brunswick stew, a Southern comfort-food favorite made with pork, beef, and chicken. In this version, we opted to only use chicken to keep the ingredient list short and the preparation quick. That way, after a long day of exploring the wilderness, you can refuel without the wait.
  • Hearty Whole-Grain Pancakes
    Photo: Thomas J. Story

    Hearty Whole-Grain Pancakes

    Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes--or cobbler--that are just as fast as instant and a whole lot tastier.

  • Dutch-Oven Peach Cobbler
    Photo: Thomas J. Story

    Dutch-Oven Peach Cobbler

    We used a favorite homemade pancake mix, plus a bit of sugar and butter, for the batter in this peach cobbler. You could use purchased pancake mix instead, adjusting the liquid if needed so the mixture is fairly thick, similar to drop biscuit dough. Imagine arriving back at camp to this treat after a long day of hiking.
  • Smoked Salmon Breakfast Burrito
    Photo: Iain Bagwell

    Smoked Salmon Breakfast Burrito

    The cream cheese and salmon in these wraps make for decadent breakfast burritos, but you can easily substitute bacon or sausage for the fish. To warm up these burritos in camp, warm big tortillas, roll them up, then wrap in foil and heat directly over the stove, turning often.
  • Cowboy Hot Dogs
    Photo: Erin Kunkel

    Cowboy Hot Dogs

    With several toppings, including caramelized onions, bacon, and barbecue sauce, these can be customized for a range of diners, from those who like their dogs plain to those who want them fully loaded and hearty enough to fuel an adventurous day in the wild or a long night under the stars.
  • Campfire-Glazed Peaches and Figs
    Photo: Coral Von Zumwalt

    Campfire-Glazed Peaches and Figs

    This dessert has all the virtues of fresh fruit with just a hint of indulgence from the browned butter and sugar. And it's just as good made on a home stove as over a fire. John Gorham of the Toro Bravo restaurant group in Portland created the recipe to go with the Olive Oil Cake with Summer Fruit, but it's also excellent spooned over ice cream.

     

  • Northwest Seafood Boil
    Photo: Coral Von Zumwalt

    Northwest Seafood Boil

    Chef Jason French of Ned Ludd restaurant and John Gorham of the Toro Bravo restaurant group, both from Portland, shared this West Coast version of the old-fashioned seafood boil, cooked over a fire on the beach. You can also make it at home in your kitchen, using a 20-qt. pot. While you can't control a campfire's heat precisely, the ingredients are forgiving, so if you need to dunk something back in the pot for a few more minutes, no worries.

  • Mexican Eggs
    Photo: Annabelle Breakey; Styling: Karen Shinto

    Mexican Eggs

    This Mexican Egg recipe is like a bacon version of huevos rancheros. If you're going on a camping trip, try it as an easy dinner or a hearty breakfast.
  • Sausage and Bean Dutch-Oven Stew
    Photo: Thomas J. Story

    Sausage and Bean Dutch-Oven Stew

    This hearty dish comes together quickly in a dutch oven over a campfire. It calls for cooked sausages, but if you want to make it with uncooked sausages, cook them separately for a few minutes before adding the other ingredients.
  • Chili Lime Corn on the Cob
    Photo: Thayer Allyson Gowdy

    Chili Lime Corn on the Cob

    Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor. For less fuss, feel free to fully husk the corn and wrap it in foil. Cook over a campfire or grill and enjoy the great outdoors!

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