Food and Eating

Photo by Mozy&Me

Raw, baked or fried, they’re delicious

Raw, baked or fried, they’re delicious

However you prepare them, oysters will delight you.
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The versatile (and profitable) scallop

The versatile (and profitable) scallop

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).
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In search of the perfect cod chowder

In search of the perfect cod chowder

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
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From Budapest with love (and oysters)

From Budapest with love (and oysters)

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
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Shore leave

Shore leave

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.
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No oysters today

No oysters today

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
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