One item I like to keep on hand is couscous. You just boil the water for about five minutes, add the couscous, take it off the heat and let it stand for a couple of minutes. You've now got yourself a great side dish that goes with just about everything. Or, you can add to it to make a single-pot dish. You can buy boxes of seasoned couscous too, such as garlic and herbs or curry.

PLAN YOU WORK, WORK YOUR PLAN

If you are brave enough to do more serious cooking in hot weather, it pays to plan ahead. Cook after nightfall or in the pre-dawn hours, when temperatures are lower. Watch the long-range weather forecast and aim to cook on cooler days – then make extra. When you can't face the galley, it's nice to pull out a meal that was prepared in advance and frozen.

You can also cut preparation and cooking time down by thinking ahead. Rely on packaged goods where you can; defrost everything thoroughly before you cook it; and stick with quick-cooking proteins like fish. (For a story on catching fresh seafood, see link below).

It also makes sense to adjust the appliances you use when you cook. Run a hot oven for an hour or more and it will heat the space around it, but there are several alternatives that throw off less heat.A slow cooker can minimize the cook's time in the galley, and reduce heat in the cabin.

One good solid performer is the slow cooker, or Crock Pot. Most of us associate it with cold-weather meals such as soups and stews, but it makes sense to use it during the hottest days of summer because these units emit less heat than an oven or stove. They also keeps you out of the galley. You can prepare the food in advance, place it in the pot in the morning and forget about it until meal time.

Another appliance I really like is an electric steamer. Mine has three different containers you can pile on top of one another so everything can be cooked in one shot. It even has a special container for steaming rice. There are also models that go directly on the stove top. In fact, you can buy a stainless steel basket at most supermarkets for about $5.

As with any appliance on a boat, remember to watch power consumption, and run the engine or generator as appropriate.

Another sound strategy is to simply move the cooking outdoors. If you have an outlet on the flying bridge or on the cockpit, or even a stout outdoor extension cord, you can run a Crock Pot or tabletop electric grill outside while docked or at anchor. Be sure to choose a level space and put a cookie sheet or other barrier between the appliance and the deck, then warn the rest of crew what you are doing.

Perhaps the easiest way is to add a marine barbeque to your boat. There are many models to choose from, with prices starting at about $150. Most bolt onto a stanchion or railing and are powered by bottled propane. They make a nice alternative to galley cooking, and they provide a backup for days when the generator quits (just make sure you carry enough propane, and care for the bottles properly).

The rules for grilling on the boat are generally the same as grilling at home: use the right amount of heat, apply non-stick and clean the grill afterward. (For a story on the secrets of grilling fish, see link below). But there is one difference: be careful with those tongs, or you can lose a piece of dinner over the side.