Experience Plus!

Bicycle Tours Since 1972

Experience Plus - Bicycle Tours since 1972

Roasted Kale Chips

In recent years kale has come into its own and this is a delightful, crispy side dish has little in common with the boiled, tasteless recipes of the past.  It’sFull Story

Roasted Kale Chips

December 2013 Rambler Newsletter

Welcome to the December 2013 ExperiencePlus! Rambler In This Issue… A Note from Monica and Maria Elena 6 Things We Are Excited About In December What’s in My Rear Rack Pack Meet Your Fellow Travelers: ...

Hungarian Goulash

Enjoy these comforting flavors this winter as you sidle up next to the fire and tell stories, cherish the company of family and friends, and perhaps dream of riding your ...

November 2013 Rambler Newsletter

Welcome to the November 2013 ExperiencePlus! Rambler In This Issue… A Note from Monica and Maria Elena 7 Things We Are Excited About In November Meet Your Tour Leaders: Silvija Vukusic Snapshots From Our Tour ...

Empanada!

Let’s face it: a couple of new seasons are upon us. Root vegetables are here & our South American cycling season has arrived! How about in celebration, we share an ...

Rosticciana with Fruit Sauce

Rosticciana has become a favorite for our travelers on the Bike Across Italy: Venice to Pisa trips. In fact the serving plate always ends up empty which is rare given ...

Peach Raspberry ‘Tart’

As we release new dates and tours for the 2014 season, particularly with our Paris to Lyon Plus! Marseille tour, and welcome in the final bounty of summertime fruits, we ...

August 2013 Rambler Newsletter

Visit our Site | E-Mail | Brochure | Find a Tour | Book a Tour Welcome to the August 2013 ExperiencePlus! Rambler A Note from Monica and Maria Elena 2014 New Bicycle Tour ...

Belgian Endive and Pear Salad

Endive was discovered in Belgium in 1830 and by the mid-nineteenth century it was being cultivated and sold as “witloof” or white leaf. Endive is now grown in a variety ...

July 2013 ExperiencePlus! Rambler

Visit our Site | E-Mail | Brochure | Find a Tour | Book a Tour Welcome to the July 2013 ExperiencePlus! Rambler A Note from Monica and Maria Elena Patagonia:  Gorgeous and on ...

Panna Cotta

Panna Cotta Travelers on the recent Bicycling Sardinia – Alghero to Cagliari trip devoured a wonderful Panna Cotta which inspired Italian tour leader Lisa Merighi to share her grandmother’s recipe with ...

Scrumptious Strawberry Scones

Spring is finally here in Colorado and we’re proud to report so are juicy red strawberries! To celebrate, inspired by Chobani Greek Yogurt, I decided to try some scones out. This ...

Tuscan Rosemary Bread

I grew up baking bread in a bread maker. The only thing I knew about kneading was that it was the loudest stage in the machine’s process. Favorite memories from ...

Chard Quiche – From the Field to Your Plate

Many of you may remember Josette Smyrl who coordinated our hotels and meals in France for years. Josette has retired and lives in Provence with her husband and gardener extraordinaire ...

Fisherman’s Risotto

“My wife’s a better cook than yours” was the common refrain on fishing boats plying the Adriatic Sea. These rugged men would leave home for three or four days at ...

Sachertorte

Some would argue that Sachertorte is THE dessert one thinks of when you think of Vienna and we agree it is hard to go wrong when you combine butter, chocolate, ...

Cazuela de Vaca-Chilean Beef Stew

It’s wintertime, so a warm soup sounds nice in the northern parts of this country, but for those of you who are living farther south, we hope that this Chilean ...

Apple Spice Cake: Modern Pain d’Epices

History of Pain d’Epices (Spiced Bread) According to the World History of Beekeeping and Honey Hunting by Eva Crane, spiced bread originates from honey cakes from Ancient Egypt.  The middle ages ...

Tortillas from Catalonia

Spanish omelets or tortillas are one of the most common dishes in Spain and though most are made with potatoes the French influenced Catalan version uses chick peas instead. You ...

Neeps and Tatties

A delicious twist on a traditional Scottish recipe which should technically be accompanied by Cock a Leekie soup, Cranachan,  and haggis all washed down with whisky, but we’ll leave it ...