Kiwi Clam Chowdah
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
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Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Taste Those Tomatoes! This traditional summer-and-fall Greek dish is a versatile option for any cruiser.
Carolyn Shearlock of The Boat Galley shares a bread recipe that only takes about 5 mintues to prepare and can be varied in all sorts of ways.
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.
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.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
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!
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!
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
Happy as Clams: This twist on New England Clam Chowder brings elements of home all the way to New Zealand.
Taste Those Tomatoes! This traditional summer-and-fall Greek dish is a versatile option for any cruiser.
Carolyn Shearlock of The Boat Galley shares a bread recipe that only takes about 5 mintues to prepare and can be varied in all sorts of ways.
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.
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.
Although most people will eat this Marquesan Banana Delight as a dessert, the crew aboard Zephyrus eat it is a special cruising breakfast.
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!
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!
At a Jamaican market, chatty locals lead a cruiser to the recipe for a delicious island Christmas brew. From our December 2012 issue.
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