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+Vintage RVs aren't the best place to cook. Our kitchen works, but it's cramped. Vans are even more cramped. Most of the time we cook outside and if you're planning to do this I'd plan to cook outside as well. 
+
+I end up cooking a few different ways. 
+
+**Grilling**: Thanks to all the testing I've done for *Wired*, I've grilled on everything from the provided pit at state park campground to some fancy grills like the Green Egg. My favorite, and the one I actually own, is the Weber Smokey Joe portable grill. It's big enough to feed a family of five, but small enough to still be portable. I've customized and modified mine a bit, which you can read about in my [guide to grilling and smoking on the road]().
+
+**Stovetop**: Again, I've tested just about every two-burner stove on the market, and at the end of the day the one I actually own in the Coleman two-burner propane stove. It's cheap, cooks well in wind, and it simmers. I have a small collection of cast iron pans, two pots, and that's it. Most of the time I use the pressure cooker.
+
+**Pressure Cooker**: Pressure cookers I have not tested extensively. The one I own was recommended to me by someone I trust, and I love it. It's the Kuhn Rikon Duromatic (I have the 7.4-quart model). It was well worth the money, and I can't imagine anything that would make it better. A pressure cooker saves tons of time and fuel (once you get it pressurized it takes barely any heat to keep it there). I have a bunch of go-to recipes that involve nothing more than throwing stuff in the pressure cooker and turning it on. Some time later, dinner is served. Simple and sweet.
+
+**Dutch Oven**: This is the latest one I've tackled. I haven't done a ton of dutch oven cooking yet, but what I have has been fun and not too difficult. The hardest part here is translating oven-based recipes to dutch oven with coals recipes. I'm still figuring out how many coals and at what stage of coal produces the best result. I also suspect that there is considerable variation between dutch ovens. Currently I have a [cheapo 10-inch Lodge dutch oven](https://www.amazon.com/Lodge-L10CO3-Cast-Dutch-4-Quart/dp/B00008GKDV/?tag=lxf0d-20){: rel=nofollow}. It works fine, but does not fill me with joy. I'm on the hunt for an older, better model.
+
+Cheap Recipes
+
+# Black Beans and Rice
+
+http://earlyretirementextreme.com/day-3-grocery-shopping.html (48c per serve, 973 kj per serve)
+
+1 cup black beans
+3 cups cooked rice
+2 cloves garlic
+if any leftover meat, throw it in
+1 carrot
+2 c or so kale
+1/2 onion
+1 cup raisins
+1/4 cup soy sauce
+
+---
+
+# Salchipapas
+
+3 sausages or hot dogs
+5 potatoes, cubed and roasted
+
+salsa rosada:
+
+2T Mayo 
+1 sm can tom sauce
+
+This is not a very traditional version of this dish, but there are variations all up and down Latin America. Anyway, here's my variation. I roast the potatoes at 450 for 20 minutes or until they're done. About five minutes before they're done I start frying the sausage or hot dogs. If using the latter, add a little fat of your choice the pan. Once the meat and potatoes are cooked through, combine them, add some tomato sauce, salt, and paper to taste and you're good. Top with some salsa rosada and lime marinated red onion and tomatoes. 
+
+https://www.laylita.com/recipes/curtido-de-cebolla-y-tomate-pickled-red-onion-and-tomato-salad/
+
+American's might know this one as a variation on "poor man's meal", a depression era hot dog and potato skillet recipe. I like the south of the border version a bit more since it has some additional flavor from the lime marinated onions.
+
+---
+
+# Hoover Stew
+
+Ingredients:
+16 oz. box of noodles
+2 cans stewed tomatoes, undrained
+1 can corn, undrained
+1 can peas or beans (or both!), undrained
+1 package hot dogs
+
+Instructions:
+Cook pasta until it’s not quite done, then add sliced hot dogs and canned ingredients. Bring to a boil, then allow to simmer until pasta is done.
+
+---
+
+# Smoky White Beans and Ham
+
+Ingredients
+
+    1 pound dried great northern beans
+    3 smoked ham hocks (about 1-1/2 pounds)
+    3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
+    2 cups water
+    1 large onion, chopped
+    1 tablespoon onion powder
+    1 tablespoon garlic powder
+    2 teaspoons pepper
+    Thinly sliced green onions, optional
+
+Directions
+
+    Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add ham hocks. Stir in broth, water, onion and seasonings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
+    When cool enough to handle, remove meat from bones; cut ham into small pieces and return to pressure cooker. Serve with a slotted spoon. Sprinkle with green onions if desired.
+
+Nutrition Facts
+2/3 cup: 196 calories, 2g fat (0 saturated fat), 8mg cholesterol, 594mg sodium, 32g carbohydrate (2g sugars, 10g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat. 
+
+---
+
+1 cup soy sauce
+1 cup granulated sugar
+1 ½ teaspoons brown sugar
+6 cloves garlic, crushed in a press
+2 tablespoons grated fresh ginger
+¼ teaspoon freshly ground black pepper
+1 3-inch cinnamon stick
+1 tablespoon pineapple juice
+8 skinless, boneless chicken thighs
+2 tablespoons cornstarch