Mussels Makana
Easy to pick and harvest, mussels abound on many of the world’s rocky coastlines. For this cruising family, collecting dinner takes less time than preparing it. People & Food from our July 2012 issue.
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Easy to pick and harvest, mussels abound on many of the world’s rocky coastlines. For this cruising family, collecting dinner takes less time than preparing it. People & Food from our July 2012 issue.
Unlike the fruit shortage that prompted the popular song, aboard Outrider, a supply of bananas saves the day—and the dinner. “People & Food” from our June 2012 issue.
In the working port of Gloucester, Massachusetts, visiting cruisers find more than one taste of the genuine hospitality that makes it a sailors’ favorite. “People & Food” from our May 2012 issue.
After tense, chilly sailing on waters blanketed by fog, these sailors craved a warm, nourishing lunch. “People & Food” from our April 2012 issue.
With this lip-smacking-good shipboard smorgasbord in a jar, the focus will be on the treats, not on the cocktails. “People & Food” from our March 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.
For someone who doesn’t like to cook, I sure am whipping up a lot of goodies these days, aren’t I?
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.
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.
Easy to pick and harvest, mussels abound on many of the world’s rocky coastlines. For this cruising family, collecting dinner takes less time than preparing it. People & Food from our July 2012 issue.
Unlike the fruit shortage that prompted the popular song, aboard Outrider, a supply of bananas saves the day—and the dinner. “People & Food” from our June 2012 issue.
In the working port of Gloucester, Massachusetts, visiting cruisers find more than one taste of the genuine hospitality that makes it a sailors’ favorite. “People & Food” from our May 2012 issue.
After tense, chilly sailing on waters blanketed by fog, these sailors craved a warm, nourishing lunch. “People & Food” from our April 2012 issue.
With this lip-smacking-good shipboard smorgasbord in a jar, the focus will be on the treats, not on the cocktails. “People & Food” from our March 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.
For someone who doesn’t like to cook, I sure am whipping up a lot of goodies these days, aren’t I?
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.
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.
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