People and Food
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Catch-of-the-Day Cioppino Recipe: Feast on Fish
Related tags: People and Food | 45 Minutes to Prepare | Easy to Prepare | Prepared at Anchor | Article | Cooking by Jan Irons
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!
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April 16, 2012A Warm New England Welcomeby Nadine SlavinskiIn the working port of Gloucester, Massachusetts, visiting cruisers find more than one taste of the genuine hospitality that makes it a sailors’ favorite. "People & Food" from our May 2012 issue.
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December 14, 2011Men Bearing Gifts: Fish in a Packetby Jennifer GoffAn encounter with a small fishing boat miles offshore fades from frightening to fruitful when the fishermen reveal a delectable item to trade. "People and Food" from our January 2011 issue.
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October 17, 2011Caribbean Coconut Breadby Brittany & Scott on s/v RasmusFor someone who doesn't like to cook, I sure am whipping up a lot of goodies these days, aren't I?
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February 9, 2011Bahamian Bountyby Linda EvansAt a lively agricultural fair, two cruisers find good information, pleasant people, and garden-fresh tastes of both the islands and home.
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January 27, 2011Pining for Pizzaby Rick CaroselliThis cruising family is addicted to delicious homemade pies, and for toppings, they’ll try anything from lobster to lamb.
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December 2, 2010Feasting on Fishby R.J. RabadeauFaced with weighty catches on bluewater passages, this crew devised creative ways to make subsequent dishes as delectable as the freshly caught first. People and food from our November 2010issue
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November 16, 2010Waitin' on the Weatherby Cap'n Fatty GoodlanderOur sea gypsies have a few tricks up their sleeves to garner sweet rewards from sour conditions. "On Watch" from our August 2010 issue
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November 9, 2010Friends Across the Waterby Lynda Morris ChildressDuring a reunion of college alumni in the Greek isles, these New Englanders enjoy good sailing, good company, and good food. People and Food from our November 2010 issue
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October 5, 2010Filet Mignon of the Seaby Antonia MurphyThe secret to cooking dark-fleshed bonito is just pretend it's steak! From "People and Food" from our July 2010 issue
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July 1, 2010Jonesing for Juiceby Anne MottWhen you're anchored in the middle of nowhere and short on a key ingredient, perseverance is the name of the game. "People and Food" from our May 2010 issue
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