Sea Fresh: To “cook” this fish, soak the chopped pieces in fresh lemon or lime juice. The fresh vegetables are long-lasting, and the capers are perfect in sauces, tartar sauce, salads, and fish recipes.
This simple tip will keep the spices on your boat from clumping.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
This cioppino became an instant favorite aboard Winterlude, and we’ve eaten it in anchorages all over the western Caribbean—and not just when we have too much fresh fish!
A visit from some Kiwi friends gives this cruising family a Sunday-morning staple: crêpes with seasonal fillings.
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
After an extended ocean passage, these cruisers find themselves craving beef—but the local delicacy of salmon cakes they discover is even better. People and Food from our January 2013 issue.
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
Preparing a Thanksgiving feast on board takes planning and ingenuity—especially when the bird’s too big for the oven! This cruising cook came up with a delicious solution.
Ceramic peelers, knives, and other kitchen gadgets won’t rust in your galley.
The generosity of a shoreside friend results in a cache of garden veggies and a dish so delicious it might make you swoon. People & Food from our October 2012 issue.
A foray into a French outdoor market yields both an unexpected surprise as well as ingredients for an easy, warming meal. People and Food from our September 2012 issue.
Sea Fresh: To “cook” this fish, soak the chopped pieces in fresh lemon or lime juice. The fresh vegetables are long-lasting, and the capers are perfect in sauces, tartar sauce, salads, and fish recipes.
This simple tip will keep the spices on your boat from clumping.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
This cioppino became an instant favorite aboard Winterlude, and we’ve eaten it in anchorages all over the western Caribbean—and not just when we have too much fresh fish!
A visit from some Kiwi friends gives this cruising family a Sunday-morning staple: crêpes with seasonal fillings.
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
After an extended ocean passage, these cruisers find themselves craving beef—but the local delicacy of salmon cakes they discover is even better. People and Food from our January 2013 issue.
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
Preparing a Thanksgiving feast on board takes planning and ingenuity—especially when the bird’s too big for the oven! This cruising cook came up with a delicious solution.
Ceramic peelers, knives, and other kitchen gadgets won’t rust in your galley.
The generosity of a shoreside friend results in a cache of garden veggies and a dish so delicious it might make you swoon. People & Food from our October 2012 issue.
A foray into a French outdoor market yields both an unexpected surprise as well as ingredients for an easy, warming meal. People and Food from our September 2012 issue.
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