Shepherd’s Pie: The Ultimate Comfort Food
This shepherd’s pie is delectable after cold and rainy sails, and is easy to make and clean up.
Menu
This shepherd’s pie is delectable after cold and rainy sails, and is easy to make and clean up.
A Souped-up Loaf: This savory no-knead, no-rise bread is easy to prepare aboard.
This eggplant-based vegetarian bake became a favorite aboard Winterlude after a dinner party in Belize.
Sear Some Scallops: When convenience is the key, this scallop salad provides an easy, tasty fix.
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Whenever I start a charter trip with family and friends, I have one routine that seems to guarantee good fortune: I serve grilled lamb chops for our first dinner onboard.
The cool, sweet melon and creamy goat cheese in this salad create a balance with the tangy citrus and cumin in the dressing.
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 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!
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
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.
This shepherd’s pie is delectable after cold and rainy sails, and is easy to make and clean up.
A Souped-up Loaf: This savory no-knead, no-rise bread is easy to prepare aboard.
This eggplant-based vegetarian bake became a favorite aboard Winterlude after a dinner party in Belize.
Sear Some Scallops: When convenience is the key, this scallop salad provides an easy, tasty fix.
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Whenever I start a charter trip with family and friends, I have one routine that seems to guarantee good fortune: I serve grilled lamb chops for our first dinner onboard.
The cool, sweet melon and creamy goat cheese in this salad create a balance with the tangy citrus and cumin in the dressing.
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 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!
“Tikka” is a Hindi term for marinated and skewered meat. This aromatic recipe works equally well with shrimp or chicken!
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.
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