Herbs & Spices

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Aside from banana, we can't think of a fruit that wouldn't be good in this drink.

Poaching the shrimp with their shells on locks in their flavor.

Heating the sugar before beating it into the egg whites creates an extra-glossy, stable meringue.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

These cookies would also make for an awesome ice cream sandwich: Skip the pistachio filling and use softened store-bought gelato or ice cream instead.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

Skillet smoking is a chef's trick that's easy to do at home.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.