- Campfire cuisine has come a long way since you're basic franks and beans. The FoodDay editors want to help you make the most of your outdoor cookery. They've got a list of the basics, what to cook over the fire, what works best in the pot, and a whole slew of delicious-sounding recipes (Rum-Baked Bananas in Foil, anyone?).
- They also profile experienced backpacker and trail cook Tracie McCall. She dismisses the freeze-dried meals, going for fresh greens and small amounts of high quality meats and cheeses.
- The care and feeding of your pots and pans.
- Check out In The Mix for natural popsicles for the kids, new tasting menus and a study about organic milk.
- In the Fit for Dinner column, Cheryl Swoboda whips up Fusilli With Italian Sausage and Arugula.
- Ivy Manning digs into the produce available in the farmers market this week and comes up with squash and cherry tomatoes. She roasts them and tosses them with pasta for a light meal.
- Traveling abroad this summer? That souvenir parma ham might not make it home with you, if border officials have anything to do with it.
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