Sailor & Galley: Home for the Holidays
No matter how far away they roam, this cruising couple’s Star Cookies are a delicious way to enjoy holiday traditions on board.
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No matter how far away they roam, this cruising couple’s Star Cookies are a delicious way to enjoy holiday traditions on board.
The coconut and mangos in this nutritious, make-ahead breakfast will transport you straight to paradise.
Sharing the recipe for her Foolproof Focaccia is one cruiser’s way of giving thanks to fellow sailors.
An ancient Greek deity serves up a fine spring day to one charter crew and inspires an exquisite cocktail.
As we cruise south from New England, we adjust our diet, enjoying crab cakes in Maryland, shrimp in the Carolinas, and the local catch in Florida and the Bahamas.
Soft tortillas are blank canvases one can fill with whatever ingredients are on board.
I suspected that the crew had invented the tuna bake dish just to use up our last provisions, but they assured me that it was a much-loved local favorite.
While we have easy access to stores and supplies in Mexico, I’m canning like a prepper and dreaming of remote islands.
Most bareboats have a barbecue grill in the cockpit and grilling is perfect for no-fuss dinners on charter.
The baking crumble filled the salon with the buttery aroma of fruit and cinnamon, transforming our chilly cabin into a warm, cozy refuge.
The flavors of spiced ground beef and creamy white sauce lingered in our memories for years.
This briny green shoot, found just above the high-tide line, adds a zing to seafood and stir-fry.
No matter how far away they roam, this cruising couple’s Star Cookies are a delicious way to enjoy holiday traditions on board.
The coconut and mangos in this nutritious, make-ahead breakfast will transport you straight to paradise.
Sharing the recipe for her Foolproof Focaccia is one cruiser’s way of giving thanks to fellow sailors.
An ancient Greek deity serves up a fine spring day to one charter crew and inspires an exquisite cocktail.
As we cruise south from New England, we adjust our diet, enjoying crab cakes in Maryland, shrimp in the Carolinas, and the local catch in Florida and the Bahamas.
Soft tortillas are blank canvases one can fill with whatever ingredients are on board.
I suspected that the crew had invented the tuna bake dish just to use up our last provisions, but they assured me that it was a much-loved local favorite.
While we have easy access to stores and supplies in Mexico, I’m canning like a prepper and dreaming of remote islands.
Most bareboats have a barbecue grill in the cockpit and grilling is perfect for no-fuss dinners on charter.
The baking crumble filled the salon with the buttery aroma of fruit and cinnamon, transforming our chilly cabin into a warm, cozy refuge.
The flavors of spiced ground beef and creamy white sauce lingered in our memories for years.
This briny green shoot, found just above the high-tide line, adds a zing to seafood and stir-fry.
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