Author, Author
This month, we’re pleased once again to publish a story by the creator of Voyage to the North Star, the critically acclaimed author Peter Nichols.
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This month, we’re pleased once again to publish a story by the creator of Voyage to the North Star, the critically acclaimed author Peter Nichols.
Theres no better onboard, midsummer meal than freshly caught fish (Recipe and on-line extras from “A Mighty Fine Fish,” July 2003.
Annie Hills been cruising without an oven for 20-plus years. Now she shares her secret for making PERFECT stovetop bread
A special sweet conjures memories of trailer-sailing in Mexico, where refreshing “drinking cocos” are there for the picking.
If spaghettis on the menu for dinner at sea, make sure the “non-skid” is in the plate as well as under it! (Recipe and online extras from “Slippery Spaghetti,” June 2003).
New Zealands delicious “national fruit” — the kiwi — makes a tasty pickled preserve
Wondering what to do with all those ripe bananas? Try the loaf that made Matanchen, Mexico, famous among cruisers. (Recipe and on-line extras from “A Baja Bonanza,” May 2003).
For pesto with a kick, forget the basil — use beet greens, dandelion greens, or other similar edibles instead. (Recipes and on-line extras from
In a sleepy Argentinian village, cruisers on an overland adventure discover a hot nightspot — and a new favortie food
With a splash of Jamaican rum, its a perfect sailors drink. (Recipe and online extras from A Down-Island Brew (March, 2003).
This centuries-old sailors staple is a treat known round the world
This month, we’re pleased once again to publish a story by the creator of Voyage to the North Star, the critically acclaimed author Peter Nichols.
Theres no better onboard, midsummer meal than freshly caught fish (Recipe and on-line extras from “A Mighty Fine Fish,” July 2003.
Annie Hills been cruising without an oven for 20-plus years. Now she shares her secret for making PERFECT stovetop bread
A special sweet conjures memories of trailer-sailing in Mexico, where refreshing “drinking cocos” are there for the picking.
If spaghettis on the menu for dinner at sea, make sure the “non-skid” is in the plate as well as under it! (Recipe and online extras from “Slippery Spaghetti,” June 2003).
New Zealands delicious “national fruit” — the kiwi — makes a tasty pickled preserve
Wondering what to do with all those ripe bananas? Try the loaf that made Matanchen, Mexico, famous among cruisers. (Recipe and on-line extras from “A Baja Bonanza,” May 2003).
For pesto with a kick, forget the basil — use beet greens, dandelion greens, or other similar edibles instead. (Recipes and on-line extras from
In a sleepy Argentinian village, cruisers on an overland adventure discover a hot nightspot — and a new favortie food
With a splash of Jamaican rum, its a perfect sailors drink. (Recipe and online extras from A Down-Island Brew (March, 2003).
This centuries-old sailors staple is a treat known round the world
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