1. TAKE FRESH INGREDIENTS
I don’t go for packages of freeze-dried mush. A chunk of Parmesan travels well, as do potatoes. Eggs can last for days in a $4 plastic protective case and make your pancakes infinitely better. I also use them to cook fried rice.
2. EMBRACE FAT AND CARBS
Hiking all day, you’ve definitely earned them. I like to bring cheeses, but ter, cured bacon, or, even better, prosciutto. It has a real depth of flavor and won’t go bad. Peel off a couple of slices for lunch, or fry it up in the morning.
3. GO SLOW AND LOW
You can’t unsalt or unburn food. Add spices slowly, and keep your flame as low as possible. Do all your chopping and prep ahead of time, so you…
