No Need to Knead: Brown’s Bread
If you love a baked-aboard loaf and hate elaborate preparation, try this easy yeast bread that practically makes itself. “People & Food” from our November 2011 issue.
If you love a baked-aboard loaf and hate elaborate preparation, try this easy yeast bread that practically makes itself. “People & Food” from our November 2011 issue.
For someone who doesn’t like to cook, I sure am whipping up a lot of goodies these days, aren’t I?
Things do get lost in translation. But in this Turkish backwater, sailors end up with a lot more than they expected. People & Food from our October 2011 issue.
If you’re a boat cook with a dinner schedule to keep, try this technique for ahead-of-time prep work that lets you enjoy the fun on deck. People & Food from our September 2011 issue.
Onboard cooking with fresh stores is ideal, but if circumstances prevent it, every cook should carry backup provisions.
Rate the recipes featured in Cruising World and share your own
If you’re a leisure-time cruiser with a backyard garden, make use of the harvest from home on your next sailing getaway.
When you are trying to limit cooking fuel use or time in the galley, a thermos can be your best friend.
Bare shelves and a bachelor’s will to improvise gave birth to an Omelet Supreme.
This delicious, nutritious Indonesian classic can be prepared before long passages and refrigerated. Simply reheat when hunger strikes.
This condiment and preservative, in all its forms and flavors, may also be the onboard cook’s best “multipurpose tool.”
Necessity is indeed the mother of invention, and it prompted this cruising cook to look at canned corned beef in a whole new light.
If you love a baked-aboard loaf and hate elaborate preparation, try this easy yeast bread that practically makes itself. “People & Food” from our November 2011 issue.
For someone who doesn’t like to cook, I sure am whipping up a lot of goodies these days, aren’t I?
Things do get lost in translation. But in this Turkish backwater, sailors end up with a lot more than they expected. People & Food from our October 2011 issue.
If you’re a boat cook with a dinner schedule to keep, try this technique for ahead-of-time prep work that lets you enjoy the fun on deck. People & Food from our September 2011 issue.
Onboard cooking with fresh stores is ideal, but if circumstances prevent it, every cook should carry backup provisions.
Rate the recipes featured in Cruising World and share your own
If you’re a leisure-time cruiser with a backyard garden, make use of the harvest from home on your next sailing getaway.
When you are trying to limit cooking fuel use or time in the galley, a thermos can be your best friend.
Bare shelves and a bachelor’s will to improvise gave birth to an Omelet Supreme.
This delicious, nutritious Indonesian classic can be prepared before long passages and refrigerated. Simply reheat when hunger strikes.
This condiment and preservative, in all its forms and flavors, may also be the onboard cook’s best “multipurpose tool.”
Necessity is indeed the mother of invention, and it prompted this cruising cook to look at canned corned beef in a whole new light.
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