recipe
Culinary Waves: What’s Christmas without cookies?
Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For some yachts, it’s a…
Culinary Waves: The perfect Thanksgiving turkey
Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and turn…
Crew’s Mess: Pork Tacos with Pineapple Salsa
Crew’s Mess: by Capt. John Wampler Mexico is one of my favorite countries to cruise through. There is a distinction between the Caribbean and Pacific sides of the country –…
From light dunk to a full drop, this yacht crews’ rusk ‘dippers’ a hit
By Dorie Cox Deckhand Ryan Woods of M/Y Three Sons, a 130-foot Westport, considers himself a heavy dunker. He lets his rusk soak for a few seconds in coffee before…
Culinary Waves: Garden of recipes grows with vegetable, fruit flours
Culinary Waves: by Chef Mary Beth Lawton Johnson The stews would each take a turn to cook for the crew on a particular charter I did once. The only meal…
Triton Spotted onboard in Newport
Capt. Devon Tull of M/Y Carpe Diem, a 72-foot Hatteras, searches for the Crew Mess column and recipe in The Triton. She took a break during the Newport Charter Yacht…
Crew’s Mess: Crockpot Chili Con Carne
Crew’s Mess: by Capt. John Wampler If there is one recipe that every crew should have in the book, it’s what 17th century Spanish priests in the New World called…
Stew Cues: Summer in Med a perfect time to learn about aperitifs, digestifs
Stew Cues: by Alene Keenan As yachts head off to the Med for the summer, yachtie newcomers may have their first introduction to the culture of aperitifs and digestifs. An…
Take It In: More whole grains for a longer life
Take It In: by Carol Bareuther If you want to live longer, and with a lower risk of chronic disease, change your diet in three ways: First, eat more whole…
Top Shelf: RT’s Blueberry Muffins
Top Shelf: by Chef Tim MacDonald While on board my last vessel, I developed a unique relationship with the owner, RT. Three years ago, we started breakfast with a massive…
