Easy Mushroom Risotto
Whether you’re in a port with provisions or a deserted anchorage, this risotto made with either fresh or dry stores provides a fast and filling meal. From “People and Food” in our January 2009 issue
Whether you’re in a port with provisions or a deserted anchorage, this risotto made with either fresh or dry stores provides a fast and filling meal. From “People and Food” in our January 2009 issue
Unexpected bounty in a remote place yields a terrific Christmas feast. But
these two cruisers stuck to tradition when it came time for dessert. From our December 2008 “People and Food.”
Fresh wild salmon-and tastes acquired abroad help ease the pain of moving ashore after our two years of world cruising. From “People and Food” for our January 2008 issue
Sailing on a schedule in rough weather calls not only for endurance, but also for ingenuity in the galley. From “People and Food” in our November issue
CW editor at large Herb McCormick catches up with Jim Brown, whose home-built trimaran helped launch the “seasteading” movement four decades ago. “Herb’s Watch” from our September 19, 2008, CW Reckonings
Two decades after his solo circumnavigation aboard a 27-footer, Patrick Childress is retracing his steps with his wife, Rebecca, and her Valiant 40, Brick House. From “Herb’s Watch” for August 6, 2008
An interview with the cruiser Jimmy Cornell introduces his new book and reflections on the current cruising atmosphere. From Herb McCormick’s blog for October 2, 2007
When cruising in faraway places, it’s sometimes hard to weigh anchor. For these two sailors, this one-pot “time to leave” soup takes the edge off a bittersweet departure. From “People and Food” in our October 2008 issue
After reluctantly leaving the culinary delights of New Caledonia astern, this crew discovers something even better in Vanuatu. From “People and Food “in our September 2008 issue
Edey & Duff founder helped build classics such as the Stone Horse. “At Sea” from our September 4, 2008, CW Reckonings
They’re taking the plunge and setting sail with a humanitarian agenda and high hopes of helping others. “Cruising Connections” from our September 2008 issue
Chef Peter Davis shares four boat-friendly recipes he brought on a sail through the San Juan Islands. Supplement to “Islands in the Straits” from our August 2008 issue
Whether you’re in a port with provisions or a deserted anchorage, this risotto made with either fresh or dry stores provides a fast and filling meal. From “People and Food” in our January 2009 issue
Unexpected bounty in a remote place yields a terrific Christmas feast. But
these two cruisers stuck to tradition when it came time for dessert. From our December 2008 “People and Food.”
Fresh wild salmon-and tastes acquired abroad help ease the pain of moving ashore after our two years of world cruising. From “People and Food” for our January 2008 issue
Sailing on a schedule in rough weather calls not only for endurance, but also for ingenuity in the galley. From “People and Food” in our November issue
CW editor at large Herb McCormick catches up with Jim Brown, whose home-built trimaran helped launch the “seasteading” movement four decades ago. “Herb’s Watch” from our September 19, 2008, CW Reckonings
Two decades after his solo circumnavigation aboard a 27-footer, Patrick Childress is retracing his steps with his wife, Rebecca, and her Valiant 40, Brick House. From “Herb’s Watch” for August 6, 2008
An interview with the cruiser Jimmy Cornell introduces his new book and reflections on the current cruising atmosphere. From Herb McCormick’s blog for October 2, 2007
When cruising in faraway places, it’s sometimes hard to weigh anchor. For these two sailors, this one-pot “time to leave” soup takes the edge off a bittersweet departure. From “People and Food” in our October 2008 issue
After reluctantly leaving the culinary delights of New Caledonia astern, this crew discovers something even better in Vanuatu. From “People and Food “in our September 2008 issue
Edey & Duff founder helped build classics such as the Stone Horse. “At Sea” from our September 4, 2008, CW Reckonings
They’re taking the plunge and setting sail with a humanitarian agenda and high hopes of helping others. “Cruising Connections” from our September 2008 issue
Chef Peter Davis shares four boat-friendly recipes he brought on a sail through the San Juan Islands. Supplement to “Islands in the Straits” from our August 2008 issue
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