Sunset May 2015 Recipe Collection
To scoop up every bit of this spicy egg and tomato dish, popular in North Africa and Israel, we brushed slices of pain au levain with oil, then toasted them on a grill pan set on a camp stove. After breakfast, we cleaned the cast-iron skillet by scrubbing it with hot water and a nylon wash pad (no soap). We set it back on the stove to dry and wipe with a thin film of oil. For more: sunset.com/cleancastiron.
Candied Rosemary Hazelnuts
At the Portland restaurant Ned Ludd and Elder Hall gathering space, chef-owner Jason French serves this addictive nibble with a cocktail they call the Porch Swing. He also packs it up for camping trips and bike rides with his family.
Chilled Avocado and Yogurt Soup
This fresh Greek-inspired soup comes together in minutes. Buttermilk gives it a soupy consistency without changing the yogurt's flavor.
Deconstructed Egg Rolls
A lumpia is a Filipino-style egg roll often filled with a gingery mixture of pork and carrots. We've skipped the rolling to make the dish speedier, added rice to make it heartier, and ended up with something very tasty--call it a Filipino tostada.
Dutch Oven Double Chocolate Cake
Use charcoal briquets instead of wood to more precisely control the fire's heat.
For a more voluptuous texture, cookbook author Janet Fletcher drains her homemade yogurt to release some of the liquid (whey). Serve this yogurt with fruit and use it in recipes such as Harissa-Roasted Chicken with Chickpeas.
Grilled Steaks with Celery and Anchovy Salad
This is dinner for people who have big appetites (or are on the Paleo diet). If you want less meat, just grill 2 steaks and cut them in half. Also, cutting the celery by hand gives you neater, crisper pieces than if you use a handheld slicer or a food processor.
Harissa-Roasted Chicken with Chickpeas
Tangy yogurt meets bold harissa in the topping for this gutsy chicken dish. Fletcher adapted the recipe from one by her friend Ed Blonz, author of the syndicated column On Nutrition.
Italian-Style Hobo Bundles
The classic meal in a foil pouch gets a serious upgrade in this fresh version. For a head start, make the meatballs at home (see below). You'll need heavy-duty foil, long tongs, grilling gloves, and a firepit with a cooking grate. Watch us make this recipe: sunset.com/hobobundles. (For more uses for the pickled Calabrian chiles, see Note, below.)
Mini Rhubarb Ginger Crostatas
The filling in these pies is on the tart side, so they're especially good with vanilla ice cream. Semolina flour in the dough is optional but adds complexity and crunch.
Orzo with Sesame and Peas
Paul Pastina was looking for something colorful and light to serve with chicken and fish when he came up with this quick dish infused with Asian flavors.
Paella-Style Chicken and Rice
You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.
Poached Salmon with White Bean and Radish Salad
The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.
Prosciutto Panini with Rhubarb Relish
These salty-sweet sandwiches are nicely sized for sharing, but you may wind up splurging and eating a whole one. A pie pan topped with cans of food makes a great improvised panini press.
Try this gently spicy relish alongside roasted or grilled meats, or with a cheese plate.
Roasted Rhubarb with Red Wine and Spices
This dessert gets its exotic touch from star anise, a licorice-y seasoning that's used in Vietnamese cooking. Find it in your supermarket's spice aisle.
Smoky Old West
Thick and Creamy Yogurt
To create a satiny yogurt, Fletcher uses whole milk, adds dry milk to boost the protein, and heats it before culturing.
Whole-Grain Lemon-Buttermilk Pancakes with Strawberries
"Healthy--and delicious" was the verdict from our Camp Sunset guests. Make the mix for these tender, moist pancakes at home, and they'll be ready in no time in camp.
Yogurt Cheese (Labne)
To create a thick, silky spread, cookbook author Janet Fletcher drains her homemade yogurt to release much of the liquid (whey). Use this yogurt cheese in Yogurt Cheese with Roasted Beets and Feta, or invent your own dip or spread by flavoring the yogurt cheese with garlic, herbs, or roasted peppers.
Yogurt Cheese with Roasted Beets and Feta
This ultra-creamy, Middle Eastern–style appetizer dip created by cookbook author Janet Fletcher is also excellent with raw cucumbers. If you make your own yogurt cheese, you'll need to start it 24 hours ahead of making this dish.