Big Flavor. No Nonsense. Straight From the Galley.

Thick, beefy, and I will not apologize for the beans. Beans belong in chili. I will die on this hill. I know the Texas purists are already composing angry comments, and I respect their passion, but this is my chili and it has beans in it. Two kinds, actually. Fight…

Eggs, cheese, sausage, salsa — rolled tight. Make a batch, freeze them, grab and go. The galley breakfast burrito was the fastest way to feed the morning watch. Scrambled eggs, whatever protein was available, cheese, hot sauce, wrapped in a tortilla, handed over the…

Brined in pickle juice, fried until golden. Closed on Sundays? Not in this kitchen. This is the sandwich I reverse-engineered after my first deployment. Six months of ship food, and the first thing I wanted wasn’t steak or lobster — it was a Chick-fil-A…

This is the recipe I make when anyone in this house sneezes. Twice if it’s the kids. There’s something about a pot of chicken noodle soup simmering on the stove that feels like medicine before you even taste it. The steam, the smell of herbs and chicken,…

Thighs over breasts. Every time. Juicier, cheaper, and I’ve grilled hundreds of thighs over the years and I can count on one hand the times I’ve actually ruined one. With breast meat, that number would need both hands and my feet.harder to overcook….