Survival Basics

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Dandan noodles have a cult following worldwide, and it’s easy to see why. These lush, spicy, meaty noodles, which originated as street food in ­China’s Sichuan province, combine a mouth-dizzying array of flavors. Chef Cory Bahr at Parish Restaurant in Monroe, La., is the source for this field-inspired variation, in which ground venison is dressed
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Starting from the bottom, wrap the coils tightly, making sure to wrap over your first turn so that the wraps won’t unwind. Stop a few inches from the top, double the rope you’re wrapping with, and pass this loop through the opening left by your hand. Bring the tag ends over the top of the
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Everything feels a bit off when your camper isn’t perfectly level. Doors swing open or closed, liquids lean one way or the other, beds don’t feel comfortable, or you eat at a slightly slanted table, and even walking seems uncertain at times. Fortunately, it’s easy to get your camper level on practically any ground with
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Salsa macha is a thick, dark, nutty, oily, garlicky, chile-laced concoction that adds serious depth of flavor and intrigue to everything it graces. For instance, Chicago-area chef Paul Kahan, who shared his recipe with us, slathers it onto roasted chicken, which he pairs with quick-pickled zucchini for a sweet-hot summertime dish. We’ve taken that idea