We are not talking fine dining here, we are talking about getting a hot meal into you quickly and simply.
Sailing doesn't have to be camping. You can eat well underway.
This thread began life as 'favourite meals while sailing' not favourite haute cuisine, not even favourite meals at anchor.
Here's one of my favorites on delivery. When moving a boat you never really know what sort of cooking tools you have to work with.
On most boats you can count on a cooker on gimbals. With respect to pasta I've never had a problem even in big seas as long as there is a pot I can use that allows a couple of inches above the water level in the pot. If the crew is small enough you can make pasta in a percolator.
My fav offshore recipe:
Lay out a pork loin in a disposable foil pan. A bit of olive oil, ground pepper, and kosher salt (go easy). Chop onions, carrots, and celery and wrap in foil - drop in foil pan. Chop new potatoes (or any small red or other low starch potato, drizzle with olive oil, and wrap in foil - drop in foil pan. Cover the pan with more aluminum foil and shove in the oven set at 350F (ish).
You do have one of these http://www.amazon.com/Taylor-Classic-Instant-Read-Pocket-Thermometer/dp/B00004XSC4/ref=sr_1_3?ie=UTF8&qid=1343653527&sr=8-3&keywords=taylor+thermometer right?
Depending on the oven somewhere between 45 minutes and 1-1/2 hours (most boat cookers aren't very well insulated and the temperature swings around) you'll get an internal temperature of 145F. Lock the gimbal on the cooker so you don't end up with everything in your lap, time the boat motion, and pull the pan out of the oven. Stick it on top of the cooker and unlock the gimbal. Let the pork sit covered for a few minutes while you assemble salads and pass them up to the crew. Slice half the roast and load up plates with the pork and roasted veg.
After dinner, slice the rest of the roast thinly for sandwiches next day.
If there is still some left you can stew them in jarred BBQ sauce, tomato paste, a little vinegar, pepper, oregano, and left over veg for an easy sort of barbecue pork.