Make Braised Short Ribs on a Boat
Tender beef doesn’t have to be complicated
Tender beef doesn’t have to be complicated
This easy seared tuna recipe will have your crew dreaming of the tropics.
Over years of cruising and chartering in the region with Chris Doyle’s books as my inspiration, I’d often wondered, How does he do it?
One of the most storied members of the Royal Navy was a great dane named Just Nuisance.
Some industrious cruisers find a better way to enjoy their sundowners, without breaking the bank.
Cruising with kids can be a challenge when sea sickness takes hold, but some simple foods can help.
Simple and easy to prepare both underway or at anchor, this dish is the perfect comfort food after a long sail.
A delicious fresh salad is always easy to prepare on board.
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.
Veteran voyager Lin Pardey shares three of her favorite recipes.
Tender beef doesn’t have to be complicated
This easy seared tuna recipe will have your crew dreaming of the tropics.
Over years of cruising and chartering in the region with Chris Doyle’s books as my inspiration, I’d often wondered, How does he do it?
One of the most storied members of the Royal Navy was a great dane named Just Nuisance.
Some industrious cruisers find a better way to enjoy their sundowners, without breaking the bank.
Cruising with kids can be a challenge when sea sickness takes hold, but some simple foods can help.
Simple and easy to prepare both underway or at anchor, this dish is the perfect comfort food after a long sail.
A delicious fresh salad is always easy to prepare on board.
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.
Veteran voyager Lin Pardey shares three of her favorite recipes.
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