Get in loser, we’re going camping
How to cook in a kitchen that isn’t yours. Plus, a recipe for fajitas.
This issue is brought to you by Kampgrounds of America, 500+ privately owned campgrounds across North America whose guiding mission is to connect people to the outdoors and each other.
While New York’s cool weather might indicate otherwise, the unofficial start to summer is next month. I always get to this time of year and become a bit disoriented — I am still wearing a winter coat and at the same time am making plans for much warmer weather.
As I finalize my summer plans, one thing I hope to do more of is camping. We occasionally camped when I was a kid, often at the campgrounds that are part of Southern California’s beaches. In middle school, I spent a week camping on Catalina Island as part of a marine biology-focused class trip. Another year, I backpacked for a week in southern Utah with classmates. It was on this trip that I cried a lot and realized I don’t like backpacking.
The camping stopped when I got into high school. School and sports, and eventually jobs, got in the way. But a few summers ago, I went camping for the first time in nearly two decades and realized I liked camping in a not-too-roughing-it, cooking outside is fun, sort of way. When I can overpack and toss it all in a car, use a regular shower and toilette, and hang out in the woods with friends, I don’t mind sleeping in a tent for a few nights. I get to plan a delicious menu, cook every meal over the fire, and drink wine outside. It’s very close to my ideal state.
And it seems I’m not the only one getting more into camping. In their annual 2025 Camping & Outdoor Hospitality Report, Kampgrounds of America found that 11 million more households camped in 2024 vs 2019, and 2024 was the highest spending year on record with $61 billion contributed to local economies. Spending time in nature and exploring small towns are major reasons I’ve enjoyed camping, but there’s also a bit of a nostalgia factor. Camping doesn’t have to be fussy if you don’t want it to be, and you have the freedom to feel like a kid again, hanging outside and making s’mores over the fire.
Plus, camping doesn’t have to be a particularly expensive activity. Costs to stay at campgrounds are low, and a basic tent setup is fairly cheap. If you’re traveling far or don’t want to invest in equipment, many KOA campgrounds have lodging options like cabins or cottages.
Here are a few of the KOAs I look forward to staying at this summer:
Lake Bomoseen KOA Holiday in Lake Bomoseen, Vermont - For camping on a beautiful lake
Waldport / Newport KOA Journey in Waldport on the Oregon Coast - For a cottage with an ocean view
Starbuck / Lyons Ferry Marina KOA Holiday in Starbuck, Washington - For experiencing a real life version of The Oregon Trail
Ellensburg KOA Journey in Central Washington - For sleeping in a teepee near the river
New York City North / Newburgh KOA Holiday in the Hudson Valley, New York - For peaceful wooded campsites and nearby vintage shopping
Cooking while camping or in any place that’s not home
Whether you plan to camp this summer or decide that staying in lodging near nature is more your speed, cooking in a foreign space can be quite a challenge. A bit of preparation can go a long way, and no matter your mode of travel, you can pack items to make your stay feel a bit more like home.
Recently, I got a kit together that I could travel with that has a collection of spices and other small cooking tools that I always seem to need. If I am taking a car or checking a large bag, I toss the whole kit in there, but if I am carrying on or don’t have that much space, I have a few non-negotiable things I bring with me. This kit remains packed and stored with my luggage so it’s ready to go.
Non-negotiable spices: Kosher salt, fancy/finishing salt, a pepper grinder, red pepper flakes, a multipurpose herb blend.
If you bring one thing, bring kosher salt.
Other spices: Za’atar, garlic powder, onion power, ground ginger, smoked paprika
Other pantry items to bring from home: Olive oil, vinegar, hot sauce
Tools: Chef’s knife, paring knife, bread knife, cutting board, 12in cast iron skillet, microplane, half sheet trays, mason jars, wine key, a wooden spoon, tongs, spatula
If you bring just a few things, bring a paring knife and a wine key.
Other kitchen supplies: Foil, Ziplock bags or other storage containers, rolls of paper towels, a stick lighter, cooler, utensils, plates, napkins, cups, dish soap, clean sponge, kitchen towels, garbage bags, reusable bags, portable speaker
A few other tips:
Prep ahead of time to minimize what you have to bring with you.
Lean on farmers’ markets for the best access to in-season produce and locally raised meats.
There’s no shame in pre-marinated food from grocery stores.
Don’t be a jerk - remember to pack out all your trash.
Camp side (or anywhere) fajitas
When was the last time you thought about fajitas? A dish I commonly associate with the 90s, I occasionally see them at Tex Mex restaurants and they always turn heads when they come sizzling past your table. Most recipes I’ve seen rely solely on a spice rub, but the addition of acid in this marinade helps tenderize the meat.
Serves 4-6
For the fajitas
2 lbs meat (chicken, hanger or skirt steak, or a combo of both): if using chicken breasts, butterfly so they’re not so thick. Cut any large pieces of steak into a few smaller pieces.
2 large red peppers, sliced thin
1 large onion, halved and sliced thin
1 small jalapeño, seeded (if you want), and sliced into rings
1 tablespoon kosher salt
Cooking oil
For the marinade
2 limes, juiced
Apple cider vinegar, enough to bring the total acid to ⅔ cup
⅔ cup olive oil
2 large garlic cloves, grated (or finely chopped)
2 tablespoon dried oregano
2 teaspoon cumin
2 teaspoon chili powder (or more)
1 teaspoon salt
To serve:
More limes
Flour or corn tortillas (2-4 per person)
Avocado
Cilantro
Salsa
Beans
Place the meat and vegetables in a bowl or large Ziploc bag. Season with 1 tablespoon of salt and mix well. Mix together the lime juice, apple cider vinegar, olive oil, garlic, dried oregano, cumin, chili powder, and salt. Pour on top of meat and vegetables and mix well. Let marinate at least one hour and up to four, periodically mixing during that time.
If you’re cooking outside, build your fire about 30 minutes before you’re ready to start cooking. I will say that I am a mediocre fire builder so I am going to leave instructions to the experts at KOA. They have a very helpful blog post on how to build different fires, including those for cooking.
Heat a cast iron skillet over medium high-heat. If you’re cooking over fire, let the fire die down to a medium flame. A roaring fire will incinerate your food. Add about 1 tablespoon of cooking oil and heat. Working in batches, cook the meat, about 2-4 minutes each side, depending how thick they are. If you need a bit more cooking oil between batches, feel free to add more. Set meat aside to rest.
If needed, add more cooking oil and heat. Add all the vegetables (minus the juice) into the cast iron. The pan will be crowded and that’s ok. Let cook on high for about 3 minutes. Once they start to char a bit, stir and continue to cook down until soft, about 5 minutes more. Add any remaining marinade and cook down for 2-3 minutes more.
Slice meat and mix back in with the vegetables to serve. Warm tortillas over the fire, top with meat and toppings to serve.
Mmm nothing like cooking over an open fire. Good tips!