Make Your Own Signature Seasoning Blend.
Mise en Place, the Commercial Kitchen’s Secret.
Perk Up Your Premades.
Fat and Acid. Salt Everything.
Go Ziplock or Go Home.
Use Two Skewers Instead of One.
Take Paper Copies of Recipes.
Make It Once. Eat It Twice.
Recipes Are Just a Starting Point.
Master el Arte of the Quesadilla.
Egg in a Hole
Save some primo fridge space by making a gallon of my wife’s favorite premixed punch: juice and ginger. This pulls double duty as a quick refresher after a hot day of exploring, or as a mixer for grown-up drinks, great with any spirit. Try a 50/50 mix of ginger beer and just about any fruit juice, and then adjust to your own taste. (Or, for bonus points, your significant other’s.) And if you fancy, add some fresh mint to your cup before you pour.
Hot Dog Wraps
RV meals should be fun. Trading your buns for a wrap, like a small tortilla pulling double duty from your quesadillas is just the right amount of whimsy (and also cuts the carbs!). Kids love it, and nothing says perfect-for-thecampground like a meal that requires no silverware.
Sink-Toppers (Cutting and Drying)
Pudgie Pie Maker
A pudgie pie maker is a weird metal contraption made to put in a campfire—an oddity to camp cooking that’s worth exploring. Basically, you put a sandwich in it, and then fry the sandwich. If it sounds weird, it is. If it sounds delicious, it is. Which really sums up RV cooking at its best, doesn’t it?