If you have a favorite family recipe, here's your chance to show it off. Go ahead and write it up on index cards to share. You'll usually know when one of your recipes is a favorite because you'll get calls over the VHF the next day asking for "that wonderful dish you brought to the potluck last night."

The key is to choose dishes that use ingredients stored easily on board. If you tend to cruise to out-of-the-way spots, these include recipes that use canned and dry ingredients and produce with a long shelf-life such as acorn squash, cabbage and apples. If your boating generally includes weekly stops at a grocery store, or if you have a freezer on the boat, then you'll have a much wider choice of meals.

BARBARA THEISENThe Exuma Land and Sea Park in the Bahamas hosts an annual Christmas Day potluck.RESCUED FROM THE CHOPPING BLOCK

Just as the sailors of old used salt to cure meat for long voyages, today's boaters can employ less-dramatic but equally useful tricks on board to extend the life of their food stuffs.

Let's take the egg, for example. Fresh eggs can be stored right in their cartons, unrefrigerated. (Yes, we know the refrigerator at home comes with an egg compartment, but that's strictly a modern-day convenience, not a necessity). Do not wash the eggs, as they have a protective coating that acts as a sealant. Twice a week, turn your cartons over. They should stay fresh for several months.

Your herbs on board don't have to be dried. The flavor boosters can be grown in small containers on the boat and snipped as you need them. Most herbs require only a small amount of water and sunlight. Take them out on deck occasionally for a little extra dose of sunlight if needed.

And what about your cheese? At home you probably throw it out when a little mold begins to appear. But mold actually enhances some kinds of cheese (gorgonzola and blue cheese, you may have noticed, have mold veins running through them.) Cheeses will last for many weeks, if wiped with a bit of vinegar and wrapped well. Just cut off any mold if it appears (where it shouldn't be).

Versatility is key if you don't want to bore your palate. So have a couple of recipes in your galley that are flexible enough to allow for substitutions when your destination affords you the opportunity to purchase local fruits, vegetables and spices. For example, you can put a tropical twist on a favorite recipe that uses berries by substituting the fresh mangoes or pineapples that you just bought at a local market.

My Far East Chicken Salad (see sidebar) can be made entirely with canned ingredients and several vegetables that can be stored aboard for weeks. The homemade dressing and the addition of cashews and chow mein noodles give it zing. But if I happen to be near a farmers' market I can easily jazz this dish up by adding tomatoes, bell peppers and greens.

BARBARA THEISENA potluck hosted by the Seven Seas Cruising Association in in Suwarrow, Cook Islands in the South Pacific.And be sure to keep on hand a couple "special" pantry items that you can whip out when you haven't seen civilization for a while. When fresh foods get sparse, specialty mustard, a jar of pepper jelly, canned artichokes, clams or smoked oysters, or some Greek olives can all add unexpected pizzazz to a dish.

That culinary fail-safe rescued us once when we were hunkered down in a secluded but protected anchorage in the Bahamas with about a dozen other boats, waiting out severe weather for 10 days. As cabin fever began to set in, we knew a happy hour potluck on the beach was in order. It was an interesting meal since no one had seen a grocery store or farmers' market in weeks and – in some cases – months.

Some popular contributions included jars of specialty mustard served with pretzels, nachos made with canned ingredients, a selection of Greek olives and pickles, and crackers with a variety of hard cheeses. Every boat had something tasty to contribute. And as I recall, there was no lack of wine or beer – we boaters provision well.

Perhaps one of the most important tips involves moving your creation, be it a can of heated beans or grandma's blue-ribbon bread. If you have room onboard bring an insulated casserole holder to keep your efforts warm from ship to shore. Beer or wine can be carried in neoprene sleeves to protect them during dinghy trips to the beach. Always remember to put your boat name on the bottom of any pans or casserole dishes lest they end up in someone else's galley for keeps. If you're heading to the beach, take folding chairs, a flashlight and bug repellant. You'll also need a garbage bag to haul dirty dishes and garbage back to your boat.

BONING UP WITH THE CRUISERS' COOKBOOK

A great source for potluck recipes is the new Seven Seas Potluck Favorites – A Cookbook by Cruisers for Cruisers, a collection of favorites from the members of the Seven Seas Cruising Association (full disclosure: I was the editor on the book).

Many recipes in the book take advantage of the wonderful ingredients that members have discovered in some of their favorite cruising locales around the world, such as the recipe for San Blas Crab Cakes.

One of my personal favorites is the easy-to-make Caribbean Rum Cake. Not only is it delicious, but all of the ingredients, except for the eggs, can be kept long term in your pantry. Also included in the book is my own recipe for Pineapple Banana Bread. This is a great tropical combination that I created when we were in the Rio Dulce and fresh-picked pineapples cost about 25 cents. But because canned pineapples can be substituted, the only fresh ingredient needed is a banana, so I can make this favorite no matter where we are. My kids call this "Mom's Pinana Bread."