Chicken Constantinople
On some charters, a guest remains a guest. On others, lifelong relationships are set in motion. From “People and Food” in our October 2007 issue
On some charters, a guest remains a guest. On others, lifelong relationships are set in motion. From “People and Food” in our October 2007 issue
CW contributing editor Ralph Naranjo takes a second look at a legendary figure in the New England maritime circles. A feature from our October 2007 issue
This simple and delectable fresh-seafood treat is perfect for spur-of-the-moment snacks or beach potlucks. From “People and Food” in our Aug. 2007
A southern barrier island beckons, but the effects of the rolling ocean call for a soup to ease a crew’s queasy stomachs. “People and Food” from our July 2008 issue
Online voyaging bible will remain essential source for sailors.
This salad -a creative combination of fresh, dried, and canned ingredients-is open to interpretation, and it works well for cruisers who may find themselves far from a place where they can reprovision.
At an age when most men have put their working days far behind them, Frank Butler of Catalina Yachts is still stacking hours and building boats-and enjoying every minute. A special feature from Herb McCormick in our June 2008 issue
After a nerve-racking arrival in the Canary Islands, two steaming bowls of stew offer sustenance and renew faith in the kindness of strangers. From “People and Food” in our May 2007 issue
After much jostling in a racers’ anchorage, a laid-back cocktail hour with a mouthwatering hors d’oeuvre works to kick a crew’s hunger up a notch. “People and Food” from our May 2008 issue
Boatyard workers volunteered time and skills for a one-of-a-kind project.
When Alex Wopper landed in isolated Valdivia, Chile, the sailor from Bavaria saw a high-latitude opportunity. A “Sailor Profile” from our November 2007 issue
Celebrating the maiden voyage of their first multihull over a meal of savory crustaceans, this family discovers that they’ve got what it takes to join the cat club. “People and Food” from our November 2007 issue
On some charters, a guest remains a guest. On others, lifelong relationships are set in motion. From “People and Food” in our October 2007 issue
CW contributing editor Ralph Naranjo takes a second look at a legendary figure in the New England maritime circles. A feature from our October 2007 issue
This simple and delectable fresh-seafood treat is perfect for spur-of-the-moment snacks or beach potlucks. From “People and Food” in our Aug. 2007
A southern barrier island beckons, but the effects of the rolling ocean call for a soup to ease a crew’s queasy stomachs. “People and Food” from our July 2008 issue
Online voyaging bible will remain essential source for sailors.
This salad -a creative combination of fresh, dried, and canned ingredients-is open to interpretation, and it works well for cruisers who may find themselves far from a place where they can reprovision.
At an age when most men have put their working days far behind them, Frank Butler of Catalina Yachts is still stacking hours and building boats-and enjoying every minute. A special feature from Herb McCormick in our June 2008 issue
After a nerve-racking arrival in the Canary Islands, two steaming bowls of stew offer sustenance and renew faith in the kindness of strangers. From “People and Food” in our May 2007 issue
After much jostling in a racers’ anchorage, a laid-back cocktail hour with a mouthwatering hors d’oeuvre works to kick a crew’s hunger up a notch. “People and Food” from our May 2008 issue
Boatyard workers volunteered time and skills for a one-of-a-kind project.
When Alex Wopper landed in isolated Valdivia, Chile, the sailor from Bavaria saw a high-latitude opportunity. A “Sailor Profile” from our November 2007 issue
Celebrating the maiden voyage of their first multihull over a meal of savory crustaceans, this family discovers that they’ve got what it takes to join the cat club. “People and Food” from our November 2007 issue
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