Recipes

Campfire Gourmet Tired of freeze-dried? These outdoor edibles will send you down happy trails By Colin Berry Photos by

What’s In Season: July Canteloupe How To Select: Muskmelon, the true name for what we call cantaloupe, has a webbed

Glazed Salmon Spring Rolls Serves 4-6 / Pink salmon and multihued vegetables peek out from opaque rice-paper wrappers

Backcountry Puttanesca Serves 6 / Anchovies give this traditional sauce its distinctive taste and also provide

Peanut-Butter Smoothie Serves 1 / Lee Zalben, owner of Peanut Butter & Co. in New York City, serves up

Serves 4-6 / Pink salmon and multihued vegetables peek out from opaque rice-paper wrappers in this refreshing dish.

The Candle Cafe Cookbook At Candle Cafe in Manhattan, gourmet vegan cuisine is the order of the day. The brainchild of

Oatmeal has long been the breakfast of camp-ions because it’s light to carry and packs a fiber-filled, complex-carb punch. This version is rich and tart and tastes great with a side of sausage. Substitute any diced fruit for the cranberries.

Usually discarded, papaya seeds are edible and have a slightly peppery taste that’s great in this salad dressing.