How fancy do you want to go? On the high end, there are the "Ship to
Shore" series of cookbooks, which compile recipes from crewed charter
boats who compete to see who can cook the fanciest with the minimal
accommodations available. Nice for a change or special event, or
simply to pamper yourself.

I have found that my collection of backpacking cookbooks have been
equally helpful on boat. Some are quite a bit more advanced than
s'mores (although don't forget sweet snacks), and many of the recipes
require little refrigeration or preparation. In fact, I discovered
that my backpacking cookware (a nesting set of stainless pots) also
worked best for the boat too.

The key thing is to plan your meals in advance. Unlike home, where you
can keep a stocked pantry, I don't have the space for ingredients "just
in case." Planning the meals and then packing just what I need works
the best. I pre-package bulk ingredients when possible, (another
reason to have a foodsaver vacuum). If I carry spares, it is the
freeze dried meals that I would also use for backpacking (they store
really well) or repackaged beans and rice mixes. I also make
accommodations -- on shore, I like coffee; at sea, a strong British
blend of tea is far easier and somehow seems more appropriate. If you
do want to keep "stores" then rice keeps great and you can keep flour,
salt, etc. in hard sealed, vacuum sealed containers.

With all respect to those of different persuasions, do your best to be
imaginative and not create boring meals. I have lived on beans and
rice and been happy (another great staple), but there's much to be said
to making the meal as much a part of the sailing positive memories as
well.

Steve