ExperiencePlus!
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Recipe: Asparagus Frittata With Burrata and Herb Pesto
Easy and delicious, this frittata makes for a great brunch dish or an easy late-night dinner. Here’s a classic from Mark Bittman’s recipe box. Ingredients 1 small bunch medium asparagus, tough bottoms removed ½ cup extra-virgin olive oil 1 cup… Read full article
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Recipe: Tomato and Peach Salad with Whipped Goat Cheese
We love foods that are fresh from the garden (or farmer’s market). Here is a great summer salad that is super quick to prepare but looks and tastes like it’s straight out of a Michelin-rated kitchen! Ingredients 2 tablespoons extra-virgin… Read full article
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Recipe: Potato Salad with Eggs and Mustard Vinaigrette
Warm weather means backyard BBQ’s and pot luck dinners! At the Fort Collins office we have been enjoying an abundance of boiled local eggs during staff lunches, so we’re excited to test easy-to-make recipe ourselves. Ingredients 2½ pounds new or… Read full article
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Recipe: Spanish Bocadillos
Bocadillos or typical Spanish sandwiches are made on a long, tubular barra de pan (think baguette). The sandwich is usually made of some combination of cured ham, cheese, tomato, tuna, fried squid or any other combination. The key is simplicity.… Read full article
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Book Review: Italianità – The Essence of Being Italian and Italian-American
ExperiencePlus! founder Rick Price reviews a book written by one of our travelers! Take a look at Rick’s review of William Giovinazzo’s book, Italianità – The Essence of Being Italian and Italian-American. OK, I don’t really qualify as Italian-American even… Read full article