Camping

Everything tastes better when you're camping. The vital components to camp cooking are a good cooler with a drain spout and a cast-iron skillet, essentially your stovetop to-go. For extra convenience, a portable propane camp stove makes it easy to control heat.

Camping near a lake? Go fish and grill your catch. To fry on the fly, you'll need to bring eggs, spiced flour, and a breading mixture or panko. If you prefer to grill, bring a cedar plank, a dry rub, and some oil.

Landlocked? Marinate steaks or chicken before you go in gallon-size Ziploc bags and serve them whole or slice them for festive fajitas or kabobs. Potatoes and onions go with everything: cook 'em up in foil right over the campfire. Bring some tongs to protect those fingers from the heat!

Elevate camp food to chic cuisine by bringing along ceviche, marinated overnight in citrus juice, or bruschetta--cut your tomatoes in advance and bring baguettes to make crostini on the grate over the fire. For a dose of French class (and not the kind you had in school), whip up easy Croque Monsieurs in your skillet with pre-sliced ham and Swiss from your local deli.

Stock your backpack with energy snacks by baking up a batch of bars for your troops ahead of time.

The grand finale of a night by the campfire is that quintessential treat: toasted marshmallows and s'mores, or, in a variation, banana splits for happy campers. Don't forget to hold hands and sing Kumbaya!