Food
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Half and Half – Mushroom and Beef or Elk Burger
Adapted from this New York Times recipe, I’ve always wanted to perfect the home made hamburger. Especially since I often had elk meat to use which is hard to work with as it is so lean. You can make this… Read full article
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Pasta with Sugar Snap Peas and Asparagus
We know it’s spring when asparagus and sugar snap peas hit the grocery stores! We have the perfect recipe to combine these two treasures. Ingredients: 1 pound farfalle pasta prepared per instructions. Garlic 2 Tablespoons butter 3 Tablespoons olive oil… Read full article
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Squash Blossom Quesadillas
Along with the bounty of zucchini and yellow squash, the blossoms of these plants are delicate, colorful and oh so delicious. If you do not have a garden, make friends with a gardener or head to your local farmer’s market. … Read full article
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Culinary Considerations
Culinary Considerations Adventures In Breaking Bread And Routine One of the many things I love about traveling is the way it allows me to insert myself into a new culture completely different from my life and daily routines at home.… Read full article
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Spanish Tapas
Simply Spanish Tapas: Entertaining Made Easy The first time I traveled to Spain I ordered a glass of wine in a bar and along with it came a tiny assortment of bite-size appetizers. I did my best to explain in… Read full article
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Seeking Supper: Adventures in Sète
New Friends And Local Favorites ExperiencePlus! Riders Find The Perfect Dinner Though it may sound counter intuitive, one of the most important elements of tour design and pre-trip planning is making space for spontaneous exploration and discovery. After all, it is sometimes… Read full article
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Recipe: Insalata Di Farro (Cold Farro Salad)
Umbria’s Great Grain A versatile and easy addition to summer meals. Walk through a farmers market in Italy and you’ll experience the country’s deeply rooted passion for fresh food. Noses plunge into bunches of basil and against melons as shoppers… Read full article
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Cappelletti in Brodo
Thanks to my parents’ crazy idea that maybe – just maybe – people would want to travel the world by bike, I grew up spending May through September in Italy from when I was 9 months old until I was 23. In… Read full article
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Recipe: Paczki or Polish Donuts
In between the rolling hills of Sierockie, Poland, Grandma Zoisa lives quietly in a tiny village with a population of around 500 residents. The Tatra Mountains watch over her small cottage and encourage a crispness from the morning air. Grandma… Read full article
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Franzbrötchen
I am beside myself with excitement about our new cycling tour that goes from Copenhagen to Berlin! One reason is a food item you will undoubtedly encounter along the way — Franzbrötchen. Germans love their little pastries and Franzbrötchen includes… Read full article
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Romesco Sauce
Tour leader Joan Escosura shares this recipe for Romesco Sauce which is a specialty of the Catalonia region of Spain where he lives (and leads bicycle tours!) Joan also wisely points out that giving a recipe for a sauce is… Read full article
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Cucumber, Radish and Parsley Salad
This salad is always a hit as we jump into the spring and summer growing seasons. It is crunchy, nutritional, easy to make and attractive to serve. Many simple variations are available making this salad a go-to recipe. Try adding… Read full article
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Flavor Your Olive Oil
ExperiencePlus! tour leader Yorgos Paraskevopoulos is from Kalamata, Greece and has been leading tours with us since 1999. He lives in Kalamata, Greece where he harvests and cares for his family’s olive trees. This month he offers suggestions on ways… Read full article
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Winter Vegetable Soup
Here’s a toasty winter vegetable soup to keep you warm as you wait for spring to finally arrive. Serves 4 1/4 cup diced carrot 1/4 cup diced celery 1/3 cup – 1/2 cup diced onion 2 sage leaves (or 1… Read full article
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A Sicilian Feast
I just came back from an hiking trip on the eastern side of Sicily that included Catania, Siracusa, Val di Noto, Ragusa, to name just a few of the gorgeous places I visited. Inspired by my travels and the wonderful… Read full article
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Straccetti with Arugula and Balsamic Vinegar of Modena
This recipe comes to us from the Scuola di Cucina Bologna which we visit on our Whole Journey’s Culinary Delights bicycling tours in Italy. Ingredients: 1 pound of veal thinly sliced Arugula Parmigiano Reggiano to toss with veal and add… Read full article
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Tomato, Chickpea, and Feta Salad with Za’atar
Joeann Gutowski, of our Fort Collins office shares an easy and delicious salad recipe that gets our taste buds yearning for the Mediterranean. This is the time of year when Colorado gardens are producing a bounty of tomatoes. Not only… Read full article
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Breton Crêpes
John Giebler (our Director of Tours, and occasional tour leader in France and Italy) shares his favorite crêpe recipe in honor of the new ExperiencePlus! tour in Brittany and Normandy. This is a recipe I used to make when I… Read full article