A Souped-Up Sail
After tense, chilly sailing on waters blanketed by fog, these sailors craved a warm, nourishing lunch. “People & Food” from our April 2012 issue.
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After tense, chilly sailing on waters blanketed by fog, these sailors craved a warm, nourishing lunch. “People & Food” from our April 2012 issue.
In an anchorage far from fresh produce, the veggie boat’s impending arrival sets all the sailors on edge. Two cruisers discover that while it doesn’t pay to be last, a friend’s recipe can save the day. “People & Food” from our February 2012 issue.
An encounter with a small fishing boat miles offshore fades from frightening to fruitful when the fishermen reveal a delectable item to trade. “People and Food” from our January 2011 issue.
Whether you use the booze or not, these no-bake cookies will send you over the moon. “People and Food” from our December 2011 issue.
If you love a baked-aboard loaf and hate elaborate preparation, try this easy yeast bread that practically makes itself. “People & Food” from our November 2011 issue.
Things do get lost in translation. But in this Turkish backwater, sailors end up with a lot more than they expected. People & Food from our October 2011 issue.
When we got the opportunity to experience a traditional “oil down” on a remote black sand beach this past weekend, we lept at the chance…
If you’re a boat cook with a dinner schedule to keep, try this technique for ahead-of-time prep work that lets you enjoy the fun on deck. People & Food from our September 2011 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.
After tense, chilly sailing on waters blanketed by fog, these sailors craved a warm, nourishing lunch. “People & Food” from our April 2012 issue.
In an anchorage far from fresh produce, the veggie boat’s impending arrival sets all the sailors on edge. Two cruisers discover that while it doesn’t pay to be last, a friend’s recipe can save the day. “People & Food” from our February 2012 issue.
An encounter with a small fishing boat miles offshore fades from frightening to fruitful when the fishermen reveal a delectable item to trade. “People and Food” from our January 2011 issue.
Whether you use the booze or not, these no-bake cookies will send you over the moon. “People and Food” from our December 2011 issue.
If you love a baked-aboard loaf and hate elaborate preparation, try this easy yeast bread that practically makes itself. “People & Food” from our November 2011 issue.
Things do get lost in translation. But in this Turkish backwater, sailors end up with a lot more than they expected. People & Food from our October 2011 issue.
When we got the opportunity to experience a traditional “oil down” on a remote black sand beach this past weekend, we lept at the chance…
If you’re a boat cook with a dinner schedule to keep, try this technique for ahead-of-time prep work that lets you enjoy the fun on deck. People & Food from our September 2011 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.
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