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.
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.
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Loaves and Wishes: This cruiser’s take on an old recipe fulfilled a dream of cooking aboard.
While cruising the coast of Mexico, the crew of Outrider came up with this recipe for a creamy, spicy chicken concoction.
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.
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.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
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.
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.
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Loaves and Wishes: This cruiser’s take on an old recipe fulfilled a dream of cooking aboard.
While cruising the coast of Mexico, the crew of Outrider came up with this recipe for a creamy, spicy chicken concoction.
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.
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.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
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.
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