The Shelf-Stable Gourmet
Onboard cooking with fresh stores is ideal, but if circumstances prevent it, every cook should carry backup provisions.
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Onboard cooking with fresh stores is ideal, but if circumstances prevent it, every cook should carry backup provisions.
If you’re a leisure-time cruiser with a backyard garden, make use of the harvest from home on your next sailing getaway.
When you are trying to limit cooking fuel use or time in the galley, a thermos can be your best friend.
Necessity is indeed the mother of invention, and it prompted this cruising cook to look at canned corned beef in a whole new light.
This fruity, chocolatey dessert, which is perfect for Valentine’s Day, earned its name during a new-boat christening.
At a lively agricultural fair, two cruisers find good information, pleasant people, and garden-fresh tastes of both the islands and home.
This cruising family is addicted to delicious homemade pies, and for toppings, they’ll try anything from lobster to lamb.
Faced with weighty catches on bluewater passages, this crew devised creative ways to make subsequent dishes as delectable as the freshly caught first. People and food from our November 2010issue
Our sea gypsies have a few tricks up their sleeves to garner sweet rewards from sour conditions. “On Watch” from our August 2010 issue
During a reunion of college alumni in the Greek isles, these New Englanders enjoy good sailing, good company, and good food. People and Food from our November 2010 issue
The secret to cooking dark-fleshed bonito is just pretend it’s steak! From “People and Food” from our July 2010 issue
When you’re anchored in the middle of nowhere and short on a key ingredient, perseverance is the name of the game. “People and Food” from our May 2010 issue
Onboard cooking with fresh stores is ideal, but if circumstances prevent it, every cook should carry backup provisions.
If you’re a leisure-time cruiser with a backyard garden, make use of the harvest from home on your next sailing getaway.
When you are trying to limit cooking fuel use or time in the galley, a thermos can be your best friend.
Necessity is indeed the mother of invention, and it prompted this cruising cook to look at canned corned beef in a whole new light.
This fruity, chocolatey dessert, which is perfect for Valentine’s Day, earned its name during a new-boat christening.
At a lively agricultural fair, two cruisers find good information, pleasant people, and garden-fresh tastes of both the islands and home.
This cruising family is addicted to delicious homemade pies, and for toppings, they’ll try anything from lobster to lamb.
Faced with weighty catches on bluewater passages, this crew devised creative ways to make subsequent dishes as delectable as the freshly caught first. People and food from our November 2010issue
Our sea gypsies have a few tricks up their sleeves to garner sweet rewards from sour conditions. “On Watch” from our August 2010 issue
During a reunion of college alumni in the Greek isles, these New Englanders enjoy good sailing, good company, and good food. People and Food from our November 2010 issue
The secret to cooking dark-fleshed bonito is just pretend it’s steak! From “People and Food” from our July 2010 issue
When you’re anchored in the middle of nowhere and short on a key ingredient, perseverance is the name of the game. “People and Food” from our May 2010 issue
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