Food and Eating

Preparing scallops is a simple process, the main thing being not to overcook them. Short cooking times and high heat are your primary guidelines (if you’re cooking them at all, that is).

By Capt. Michael Martel For Points East I was a man on a mission. I wanted a fish. A whole fish. A cold, firm-fleshed winter codfish. I was obsessed with the goal of making a sturdy fish chowder, and to make a proper one, you

Guest perspective/Ed Jankovic A few years after the Cold War ended I was in Budapest, Hungary, and it being around Thanksgiving, I hoped I could locate a restaurant in the city that might remind me of home. An old place on Csanyi Street, just around

Give the galley chef a break and head for one of these eateries that offers dockage for your boat, or is convenient to transient slips and moorings.

Guest perspective/W.R. Cheney Someone once said, “Go west young man,” and I usually do, although I’m not that young any more. I go west not to build a sod house and start a farm on the Great Plains, nor to join the forty-niners seeking gold