The Journal

Thu June 21
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Provisions: Spiked Pumpkin Chai

Move over, spiced pumpkin latte. Fresh Off the Grid is here with a campfire brew for the books

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Provisions: Campfire Shakshuka

Learn to make this killer, crowd-pleasing Middle Eastern stew for your next breakfast at basecamp

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Provisions: Apple Maple Hot Toddy

Fresh Off the Grid reminds us that no matter where we are, we can always find fall in a mug of campfire Hot Toddy

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Cooking in Small Spaces

The duo behind Tinder to Sprinter show and tell their tricks for cooking well (and staying sane) in a tiny kitchen

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The Huckberry Guide to Fall Beer

Autumn means cool camping, changing leaves, and a backpack stash of these adventure-ready craft brews

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Provisions: Campfire Breakfast Enchiladas

Fall might be creeping up on us, but there's still time for a few more weekends spent with these breakfast enchiladas around the campfire

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A Guide to Whiskey: The American Spirit

A quick overview of the history of whiskey and a primer on the different varieties of whiskey being produced here at home in America.

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Provisions: Louisiana Redfish

The author of A Southern Gentleman's Kitchen shows us how to properly catch a redfish off the coast of New Orleans

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Provisions: Key Lime Pie

During our trip to the southeast corner of the country, we dive into the origins of Florida's official state pie

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Provisions: Sonoma Rye Whiskey

We whip up three of our favorite whiskey cocktails to beat the late summer heat — all with Sonoma County Distilling Co.’s finest rye

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Provisions: Peach and Burrata Open-Faced Sandwich

Just in time for peach season, the folks at Outerlands show us how to make the perfect open-faced sandwich. Extra burrata included

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Cooking from "A Southern Gentleman's Kitchen"

What happens when you give a traveling chef a cookbook and the company credit card? A feast of Southern proportions

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How to Eat and Drink Your Way Through Brazil

Six dishes and drinks you really shouldn't miss

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Provisions: Smoked Ribs

For the perfect summer cookout, take a leaf out of A Southern Gentleman's Kitchen and whip up a mess of Ernest's smoked ribs

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Provisions: La Sandwicherie

The great Miami equalizer? That would be a sandwich from South Beach's finest

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Provisions: Grilled Lobster

With the help of our guides at El Camino Travel, we head out to catch our own Nicaraguan seafood (and eat it, too)

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How to Eat Like a Local in Thailand

Consider this your guide to the holy grail that is Thai food — the ins and outs of every curry, noodle, and street food stall

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Provisions: Vantigo Oysters

Vantigo founder Erik Hormann shares his simple oyster recipes — perfect for connoisseurs and newcomers alike

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