In The Galley

First curated in our galley, here's one of the most delicious things you'll ever eat for breakfast.

Equally healthy and tasty, here's a method that turns out perfectly cooked fish every single time.

These soft spring rolls with crab are light, healthy and fun to make in any galley.

The aroma of salmon caramelizing over a barbecue is glorious. Add this blueberry salsa, and you have pure bliss.

Make a double batch of these galley delights: one to enjoy right away, and one to freeze for guests later.

The summer cruising season is here. Is your margarita game shipshape?

Pin this "anytime" recipe in your galley for a marvelous shrimp dinner in less than 30 minutes.

Add this simple, smoky and succulent salmon dish to your next cruising meal plan.

With Yogurt Even

Is there a better galley treat in early autumn than this easy-to-make traditional fare from the mid-Atlantic?

Spanish Inspired, Island Perfected

Quick and easy to prepare, packed with flavor, and simple enough to prepare in any seagoing galley, chowder has been a mainstay in sailor’s diets for centuries. Indeed, references to hearty, healthy chowders date back to the 16th century in both France and Britain.

Breakfast, after all, is the most important meal of the day. So why not sweeten things up with a perennial favorite: Praline French Toast.

We were in the Sea of Cortez, and temperatures were in the high 90s. I needed a dish that wouldn’t go bad in the heat and that I could make ahead of time, preferably without heating up our boat. Three Bean Salad is perfect for times like this.

Baked Veggies are great for any meal, but using an oven in a non-air-conditioned boat can be a bane. Why not take the kitchen outside?!

After anchoring, we enjoyed a glass of wine while dinner was in the oven. I had done the prep work the day before—Baked Tuscan Chicken is a wonderful make-ahead meal for guests, needing virtually no last-minute attention.

Later on, our friends Robin and Martin invited us aboard their trawler, The Cat’s Meow, for dinner. Robin’s scallops—tossed with pasta—simply melted in my mouth. How did she do it?

Join Carolyn Shearlock, our galley gastronome, as she share some of her favorite cruising cuisines from aboard her trawler. This month in the galley features a recipe for Crab Rangoon.