People and Food
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Marquesan Banana Delight Recipe: Dessert, Anytime!
Related tags: People and Food | Breakfast | Dessert | Hour or more | Medium Difficulty | Prepared at Anchor | Article | Cooking by Ruth Broward
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
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April 16, 2009Salubrious Soy: Lamb Curryby John WattsBefore you say "Yuk!," use this prep secret to give new life to a versatile, healthy boat food. These sailors won't leave port without it. From "People and Food" from our May 2009 issue
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March 26, 2009Tempting Tippleby Barbara Gail WardenIf you're sailing the Caribbean's Grenadine islands, Mayreau is worth a stop, for more reasons than one. From "People and Food" from our April 2009 issue
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March 19, 2009Latin Rythmsby Bernadette BernonOn a sleepy, Central American island, good food and warm people leave sweet memories with visiting cruisers. From "People and Food" in our June 2007 issue
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March 9, 2009A Mouthwatering Mealby Jennifer GoffForget the cockpit barbie! Try either the pressure-cooker or oven method for spicy ribs that melt in your mouth by. From People and Food from our September 2007 issue
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March 9, 2009That Wonderful Pieby Geraldine FoleyFond memories of a first landfall also bring to mind this hearty "comfort food" as a long passage draws to a close. From "People and Food" in our March 2009 issue
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January 15, 2009Ingenuity in the Galleyby Pattie BittelA boat-work brainstorm results in the perfect solution for storing fresh fruits and veggies in small spaces on board. From "People and Food" in our February 2009 issue
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January 12, 2009Letters to Murrayby John BurnhamAfter Cruising World's founder died in December, editor John Burnham reflects on what the magazine's first editor saw as the essence of cruising: "degrees of competence and endless rewards." From our February 2009 issue.
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January 2, 2009Easy Mushroom Risottoby Ann StuphenWhether you're in a port with provisions or a deserted anchorage, this risotto made with either fresh or dry stores provides a fast and filling meal. From "People and Food" in our January 2009 issue
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December 11, 2008Christmas Chocolate Cakeby Katie CoolbaughUnexpected bounty in a remote place yields a terrific Christmas feast. But these two cruisers stuck to tradition when it came time for dessert. From "People and Food" from our December 2008 issue
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November 11, 2008Graeme's "Wahoo-Sabi" Salmonby Janna CawrseFresh wild salmon-and tastes acquired abroad help ease the pain of moving ashore after our two years of world cruising. From "People and Food" for our January 2008 issue
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Horizon Yacht Charters was established in the British Virgin Islands in 1998 and since then has been offering world class sailing at our bases in the Caribbean and USA. Horizon offers bareboat, crewed and Learn to Sail (with ASA) charters on a range of monohulls and catamarans from 32ft-57ft in length at our Caribbean bases in the British Virgin Islands, Antigua and Barbuda, St Maarten, Grenada and the Grenadines, and in the US on the Chesapeake Bay, out of our base |
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