In desperation, I tried sharpening my potato peeler. It worked better than I ever dreamed! [More] Sharpen Your Veggie Peeler
Everyday cooking tips and tricks that work just as well on a boat as on land.
Measuring without measuring spoons, rules of thumb, substitutions, storing produce without refrigeration and everything else you wish you'd known long ago.
Three ways to give the flavor of marinating at the last minute [More] Last Minute “Marinating”
Missing an ingredient? Or a recipe sounds good . . . except for one ingredient? My theory is that the goal is to create a dish that’s good, not necessarily a copy of what someone else made. [More] Substituting in Recipes
If your potatoes have a green tint, can you go ahead and eat them? Anything special you should do? How about potato eyes? [More] Are Green Potatoes Safe to Eat?
Total win — al dente pasta with less water, less propane or other fuel, and less heat and steam in the boat! [More] Pasta on the Boat
Whether it’s flour on the countertop or a leaking container in the cupboard, a little thought ahead of time can make the clean up a lot easier! [More] Contain the Mess
Ugggh . . . freezer burn. How to prevent it and what you can do with meat or veggies that have it. [More] Freezer Burn?
When you want just a drop or two of a flavor, why not literally use a dropper? [More] Got a Dropper Bottle?
The secret to cooking fish well is so simple . . . and it actually improved the way I cooked many other foods, too. [More] The Secret to Cooking Fish
Instant hot chocolate is so easy on a chilly passage, but it can taste a little watery. Some great powdered milk can really improve it! [More] Better Hot Chocolate