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Cruising Cuisine: Mastering Seafood Chowder
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.
Carolyn's Galley: Baked Praline French Toast
Breakfast, after all, is the most important meal of the day. So why not sweeten things up with a perennial favorite: Praline French Toast.
Carolyn's Galley: Three Bean Salad
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.
Moveable Feast: A Restored Kadey-Krogen With A Culinary Core
David Hoar and Noreen Rudd craft their culinary creations aboard their 1988 Krogen 42, Pacific Sapphire, all while cruising throughout the Pacific Northwest.
Carolyn's Galley: Veggies On The Grill
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?!