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.
David Hoar and Noreen Rudd craft their culinary creations aboard their 1988 Krogen 42, Pacific Sapphire, all while cruising throughout the Pacific Northwest.
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?!
