Back to my Bahamian headspace. It’s not easy fantasizing you’re tucked away in George Town making Bahamian Mac & Cheese when you’re actually in 30º temps with 8″ of snow on the deck, a blow-out tide and steady winds of 20 knots. But I’ll try. This is a traditional dish in the Bahamas, differing from…
It’s a beautiful day on the Chesapeake, with the sun filling the cockpit and hinting of spring to come. I’m jumping the season a bit but will take full advantage of any nice day in January. So my thoughts turned to asparagus. And I had all the makings for a wonderful avgolemono…silky Greek lemon and…
Okra is a staple down here in Louisiana, and it’s super easy to grow — the plants are hearty and productive and if you harvest daily (which you must or you will have pods more suited to military than culinary applications) you will have a good pound a week from one plant. Of course, not…
I love living on a dock where the evening cocktail conversation turns to “Have you cut your pasta yet?” That’s what happens when your skipper turns into Chef Boyardee and you live a few slips down from the Tiny Galley Chef. Fresh pasta reigns on the C Dock! For my Skipper Doug it all started…
My skipper has been pushing for more vegetarian meals these days so I’m trying to oblige. I found this recipe on one of the NYT Cooking daily emails a few weeks back. It’s a creation from Yewande Komolafe who grew up in Lagos and is now in New York. She also has a repertoire of…
I can’t get enough Greek food and Spanakopita is one of my favorites. This recipe is the classic individual “triangle” pies. But it can also be made as one large pie by placing 6 or so sheets of buttered Phyllo dough on the bottom of a cake pan, layer on the filling, then 6 more…