There’s some justified jealousy of the ultra-wealthy few who are weathering the pandemic on their private yachts, but we forget that they can’t just don a mask for a weekly Wegmans run. To keep the dinners coming on the high seas, the galley chefs of these yachts have become experts at keeping foods fresh and using every morsel. That knowledge comes in handy even on dry land, so check out this Food & Wine article with tips on cooking for the long haul.
This sharable snippet comes from the April 17 edition of Corcoran’s Home/Office e-newsletter.