I'd be the first to agree that when it comes to cooking over an open fire, it's hard to beat the humble campfire standby. But two new cookbooks give some fun ideas for broadening my horizons. One, by reluctant camp cook Annie Bell, is practical (it's covered in clear plastic) but still offers sophisticated recipes, such as grilled pork chops with aioli. Another, by Brooklynites Sarah Huck and Jaimee Young, rethinks the typical hot dogs and burgers, with contenders for new classics, including pine-smoked and maple-glazed salmon. Here, the authors of both books give their advice for thinking beyond s'mores.


Cocktail sausages: If Bell can't find cocktail sausages, she uses thin Italian sausages, gives each one about four twists in the center and cuts them into bite-size pieces. She coats the meat in honey mustard, then grills it kebab style.

Figs: Toss ripe figs in a mixture of honey, melted butter and thyme; then skewer and grill the fruit. Huck and Young serve the figs atop mascarpone or vanilla ice cream (pictured).

Grapefruit: Huck and Young thread chunks of the fruit onto sticks, coat them in brown sugar and ground ginger, and caramelize the fruit by holding it over the flames. You can also try this with pineapple. Once it's browned, drizzle dark rum on top.

Mallomars: When Bell is feeling too lazy to make s'mores, she skewers these cookies for a brief pass over the fire, just enough that the inside takes on a mousse-like consistency.

Olives: Let pitted olives sit in a mix of olive oil, orange peel, rosemary, cinnamon, garlic and other spices. Then, Huck and Young say, put the olives on a skewer and hold it over a fire until the olives are lightly charred.

Get the Books
Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors by Sarah Huck and Jaimee Young (Stewart, Tabori & Chang)

The Camping Cookbook: 95 Inspirational Recipes from Hearty Brunches to Campfire Suppers by Annie Bell (Kyle Books)