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Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Make this your night one camp-out dinner, when the fish is freshest.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.

These make-ahead packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.

Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

If you can't find currants (check the farmers' market first), use any other berry or a mix.

If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.

The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Once cooked, slick fried chicken with a potent spiced-chile oil, for an extra punch of heat and flavor.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Toss the first juicy, sweet cherries of the season into this salad, along with rotisserie chicken and a vibrant creamy horseradish dressing.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.