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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 …

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 …

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 they …

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 …

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 …

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 …

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 …

Culinary Waves: Not much to beef about when it comes to cooking tenderloin

Culinary Waves: by Chef Mary Beth Lawton Johnson In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my …

Crew’s Mess: Stuffed Bacon Meatloaf

Crew’s Mess: by Capt. John Wampler I am pre-positioning a 70-foot motor yacht to Nassau for the owner-operator, who will fly in direct from the Northeast …

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Top Shelf: Get gingerbread inspired in St. Moritz

Top Shelf: Get gingerbread inspired in St. Moritz

Top Shelf: by Chef Timothy MacDonald No greater experience yet lived was the one experienced on Amevi where, after lunch floating just …

Top Shelf: Finding NW cuisine through Seattle noise

Top Shelf: Finding NW cuisine through Seattle noise

Top Shelf: Story and photos by Chef Timothy MacDonald Sitting in Fremont Coffee Company, late on a Saturday afternoon. Boston’s …

Culinary Waves: Getting proficient in portion control

Culinary Waves: Getting proficient in portion control

The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion …

Triton Exclusives

ABM gives Bahamas update

ABM gives Bahamas update

Joe Dargavage, vice president of the Association of Bahamas Marinas, gave attendees of last week’s Triton Virtual Networking event an …

New lift coming together at Derecktor Fort Pierce

New lift coming together at Derecktor Fort Pierce

It’s happening, and it’s going to be big. That’s the sense one can get as they see the buildout of the new Derecktor Fort Pierce …

COVID, fires, lawsuits, obituaries among top stories of 2020

COVID, fires, lawsuits, obituaries among top stories of 2020

Yacht captains and crew -- as well as other yachting professionals -- found lots of news of interest on The-Triton.com last …

Ending weird 2020 in the Exumas

Ending weird 2020 in the Exumas

At the beginning of this pandemic, I went into panic mode and pondered what my options were, seeing as I expected this to totally stall …