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Cooking from the Water's Edge

A refreshing new way to approach camp cooking for anglers who like get out there and fish, but also enjoy something a bit more robust than PB&J and a mug of canned soup.

  • This might be the best breakfast on the river

    My three-year-old son has a gut like a garbage-eating street dog. Being one that was raised on lightly buttered russet potatoes and rarely seasoned cuts of chicken, I’m not quite sure how he missed the memo that kids are supposed hate spicy food.  It’s tamales that always bring the little beggar sniffing into the kitchen, barking up the stools until he has…

  • Cooking from the Water's Edge

    A ramen recipe you can get behind

    I have a complicated relationship with ramen. American ramen. The 10-cents-on-sale, crinkly package that comes in yellow, red or pink.  I’ve eaten it out of necessity when there wasn’t enough money to cover the rent and there were six of us living in a two-bedroom apartment next to a condemned (yet still surprisingly busy) fraternity house.  I’ve eaten it…

  • How not to bake a cake in the winter

    Author's note: Before we get to the important stuff (likely cake or booze or something roasted slowly over an open fire, because what else is more important?) let us quickly clarify that this column on food is not about how to do it the easy way. Ordering it ready-made is the easy way. Baking it in your five-star kitchen is also easy. This is about cooking your own way -…

  • Cooking from the Water's Edge

    French onion soup fit for a Yeti

     Makes 2 to 3 “to go” mugs.  4 to 6 yellow onions 1-½ tbsp salt plus more for seasoning to taste 2 tbsp butter 4 cups water ¼ cup sherry ¼ cup red wine 1 cup flaked or shredded cheese such as Gruyere, Emmentaler, Parmesan or Fontina 2-3 slices stale bread  If preparing over campfire, build up sufficient coals to last about…