Make Braised Short Ribs on a Boat
Tender beef doesn’t have to be complicated
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Tender beef doesn’t have to be complicated
This easy seared tuna recipe will have your crew dreaming of the tropics.
Simple and easy to prepare both underway or at anchor, this dish is the perfect comfort food after a long sail.
A delicious fresh salad is always easy to prepare on board.
Veteran voyager Lin Pardey shares three of her favorite recipes.
If you’re sailing the Caribbean’s Grenadine islands, Mayreau is worth a stop, for more reasons than one. From “People and Food” from our April 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.”
This recipe appeared in the March 2006 issue of Cruising World.
An all-Irish crew celebrates St. Patrick’s Day, Montserrat-Style
Tender beef doesn’t have to be complicated
This easy seared tuna recipe will have your crew dreaming of the tropics.
Simple and easy to prepare both underway or at anchor, this dish is the perfect comfort food after a long sail.
A delicious fresh salad is always easy to prepare on board.
Veteran voyager Lin Pardey shares three of her favorite recipes.
If you’re sailing the Caribbean’s Grenadine islands, Mayreau is worth a stop, for more reasons than one. From “People and Food” from our April 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.”
This recipe appeared in the March 2006 issue of Cruising World.
An all-Irish crew celebrates St. Patrick’s Day, Montserrat-Style
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