37 Easy Camping Meals for Your Next Outdoor Adventure
The only thing better than sleeping under the stars is cooking up something delicious first. That’s why we compiled this collection of easy camping meal ideas. Whether you’re backpacking, car camping, or settling into a campsite for a few nights, your outdoor adventure deserves first-class, fuss-free dining. Forget cold hot dogs, dry trail mix, or squashed peanut butter sandwiches—our favorite camping foods include halibut fillets steamed in foil packets over an open fire, lacy hash browns griddled to crispy perfection, and make-ahead desserts that taste even sweeter under the night sky.
With a little meal planning, you can seriously upgrade your alfresco feasts. Here are 37 recipes guaranteed to make everyone a happy camper.
Kamil Bialous1/37Halibut with Spicy Sausage, Tomatoes, and Rosemary
An easy camping meal that’s ready in less than 20 minutes? Say less. Drizzling the contents of your foil packs with wine and olive oil means the veggies and halibut steam in unison, and you can prep the pouches a day before you cook them. Swap the nduja crumbles for thinly sliced Spanish chorizo or use thyme sprigs instead of rosemary.
Photograph by Isa Zapata, food styling by Jesse Szewczyk, prop styling by Hazel Zavala and Caroline Newton2/37S’mores Sandwich Cookies
Photograph by Emma Fishman, prop styling by Emma Ringness, food styling by Mieko Takahashi3/37Easiest Grilled Salmon
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua4/37Super-Citrusy Carne Asada
It takes less than 10 minutes to cook this pre-seasoned steak recipe in either a hot cast-iron skillet or on the grate of a charcoal grill, and you can fix the herby dressing as it sears. Pack tortillas and avocados to turn leftovers into guacamole-topped breakfast burritos the next day.
Photo by Alex Lau, food styling by Chris Morocco and Tom Cunanan, prop styling by Elizabeth Jaime5/37Spicy Pork Skewers
A sweet, spicy, tangy marinade of chiles, garlic, Sprite, and a few other pantry items tenderizes the pork as it builds flavor. But be prepared: The skewers cook in minutes and disappear almost as quickly. “I assumed we'd have leftovers, but these all got eaten in one sitting!” one Bon Appétit reader commented.
Photo by Emma Fishman, food styling by Rebecca Jurkevich6/37Pollo Asado
If there’s a covered grill at your campsite—or you’re car camping with a portable rig in the trunk—there’s nothing stopping you from making flavorful BBQ chicken on your next camping trip. Pack the bird in its marinade in a plastic bag in a cooler and let it soak up flavor for at least four hours and up to a day before you light the coals.
Kyle Johnson7/37Flaxseed–Chia Seed Pancakes with Bacon
Protein-rich chia seeds and wholesome flaxseed make these flapjacks heartier and easier to maneuver on a griddle than other camping breakfasts. Make the pancake mix up to a week in advance, and serve them with maple syrup and fresh or dried berries.
Christopher Testani9/37Ultimate BLT
Choose your own adventure by topping each BLT with homemade lemon-herb or sriracha mayo, or skip the spreads and let the thick-cut bacon speak for itself. Either way you’ve got a crowd-pleasing camping lunch or a truly inspired breakfast sandwich.
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Tim Ferro10/37Mustardy Grilled Cabbage and Kielbasa
Photograph by Victoria Jane, Prop Styling by Alexandra Massillon, Food Styling by Mallory Lance11/37Halftime Chili
The name might make you think of live drives and habit-forming sports gambling apps, but this ground beef chili recipe is equally suited to Super Bowl spreads and campfire cookouts. Swap in veggie broth or use canned black beans (adjust the seasonings to taste); serve with sour cream, diced bell peppers, and tortilla chips.
Photo by Alex Lau, prop styling by Kendra Smoot13/37Brothy Steamed Clams With Corn
This one-pot dinner idea is built for customization. Use mussels instead of Manila or littleneck clams, swap the corn for cherry tomatoes, or substitute shallots for the leeks.
Photo by Chelsie Craig, Food Styling by Pearl Jones15/37One-Pan Chicken Thighs With Burst Tomatoes, Harissa, and Feta
Photo by Alex Lau, Food Styling by Susie Theodorou16/37Sweet and Spicy Grilled Summer Squash
By cutting a cross-hatch pattern into summer squash, you create lots of areas for the salt to penetrate and pull out excess water, creating perfect conditions for the veggie to absorb all that sweet, tangy glaze. Pack cooked brown rice to soak up any extra sauce.
17/37Pan Bagnat
“I was never a big canned tuna fan, but this sandwich is amazing,” writes one BA reader. Packing the briny ingredients—olives, jarred peppers, tinned fish—in their own container keeps the bread from getting soggy and makes it easy to assemble your camping lunch later.
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio19/37Miso-y Grilled Potatoes
Cooking baby potatoes in boiling water for just a few minutes before grilling gives them creamy interiors and crispy skins. Make an extra batch of salty-sweet miso butter to spread on toasted bagels or melt and stir into noodle or pasta salads.
Photo by Alex Lau, food styling by Andy Baraghani20/37Shish Taouk
Garlicky toum serves as both sauce and marinade in this Lebanese-inspired skewers recipe—bonus, you can make up to two days in advance. Stuff leftover chicken into pitas with pickles and more toum for tomorrow’s camping lunch.
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio22/37Grilled Mushroom Antipasto Salad
Lighter-than-air mushrooms won’t weigh down your pack, and you can use a mix of shiitake, crimini, maitake, trumpet, and beyond in this veggie-packed camping recipe. Swap in another chile or red pepper flakes for the Aleppo pepper or skip it for a milder dish.
Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk23/37Lacquered Rib Eye
Alex Lau26/37One-Skillet Roasted Butternut Squash With Spiced Chickpeas
Why fuss with a peeler, knife, and cutting board when you can roast a squash whole, tear it into pieces, and then brown them in a cast-iron pan? This technique produces a “super soft” interior, according to one reader, who reports that it’s especially tasty “with the caramelized bits at the end in the skillet.”
Photo by Chelsie Craig, food styling by Kat Boytsova30/37Spicy Coconut Grilled Chicken Thighs
Leave the chicken thighs in this versatile marinade for as little as 15 minutes or up to 4 hours—and try it on steak or shrimp too. Serve as is, over cooked rice, or in tacos.
Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk31/37Korean-Style Hasselback Short Ribs
The Instagram-worthy boneless short ribs at Cote, the Korean BBQ restaurant with outposts in Manhattan, Miami, Singapore, and Las Vegas, inspired this surprisingly campsite-friendly recipe. Leaving the beef in the marinade for up to a day (skip the weighted bowl) means it comes off the grill fork-tender and with blissfully crispy edges.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson33/37Charred Cabbage With Goat Cheese Raita and Cucumbers
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson34/37Grilled Shrimp With Turmeric Mojo Sauce
Peden + Munk35/37Torn Zucchini With Mint and Calabrian Chiles
While you certainly aren’t obligated to tear the zucchini with your hands, it makes for a cool presentation—and saves you from having to wash another knife in the nearest river or stream. Use a hearty pinch of red pepper flakes or an equal amount of harissa instead of the chiles.
Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado36/37Sticky Barbecue Chicken
