In the Name of Love
This fruity, chocolatey dessert, which is perfect for Valentine’s Day, earned its name during a new-boat christening.
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.
This short list of megafoods provides peak nutrition and fitness. Stock up on them the next time you provision.
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
Create a boat Flavor File to suit your tastes for gourmet meals anywhere in the world. “People and Food” for our April 2010 issue
A Chesapeake Bay weekend serves up good sailing, a spectacular sunset, and a simmering stew to top it off. “People and Food” from our March 2010 issue
At a chocolate cook-off in Panama, cruisers discover and I’ve-died-and-gone-to-heaven treat worthy of the saint himself. “People and Food” from our February 2010 issue
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.
This short list of megafoods provides peak nutrition and fitness. Stock up on them the next time you provision.
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
Create a boat Flavor File to suit your tastes for gourmet meals anywhere in the world. “People and Food” for our April 2010 issue
A Chesapeake Bay weekend serves up good sailing, a spectacular sunset, and a simmering stew to top it off. “People and Food” from our March 2010 issue
At a chocolate cook-off in Panama, cruisers discover and I’ve-died-and-gone-to-heaven treat worthy of the saint himself. “People and Food” from our February 2010 issue
Sign up for Cruising World emails to receive features on travel destinations, event listings and product reviews as well as special offers on behalf of Cruising World’s partners.
By signing up you agree to receive communications from Cruising World and select partners in accordance with our Privacy Policy. You may opt out of email messages/withdraw consent at any time.
