Scrumptious Sea-Scallop Salad Recipe
Sear Some Scallops: When convenience is the key, this scallop salad provides an easy, tasty fix.
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.
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!
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.
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!
Sign up for Cruising World emails to receive features on travel destinations, event listings and product reviews as well as special offers on behalf of Cruising World’s partners.
By signing up you agree to receive communications from Cruising World and select partners in accordance with our Privacy Policy. You may opt out of email messages/withdraw consent at any time.
