ExperiencePlus! Blog


  • Photo by ExperiencePlus! traveler Alan Razak

    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

  • Tomato, Chickpea, Feta

    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

  • Sweet Crepes

    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

  • No Knead Flatbread/Pizza Dough

    About 2 years ago I decided I wanted try my hand at making some quick pizza or flatbread style dough. As I was looking for recipes I ran across a no knead recipe.  Since then I’ve refined my process and… Read full article

  • Roasted Asparagus with Hollandaise

    April marks the beginning of asparagus season in Germany and in France and is cause for celebration because it also means that spring has finally arrived. In Germany asparagus fever continues until mid-June and takes many forms including competitions to… Read full article

  • Roasted Kale Chips

    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’s a perfect side dish for casseroles, or better yet, let… Read full article

  • Cauliflower Calabria

    Cauliflower Calabria

    Cauliflower: a white, seemingly boring vegetable that unfortunately suffers from neglect in the grocery store and sometimes in the fridge has just received a facelift. And, no, it’s not cheddar cheese. Prepare yourself for a caramelized, nutty, and surprisingly light… Read full article

  • Swiss Chard and Corsican Brocciu cheese tart

    Goat and sheep cheeses are a specialty of the Corsican people; historically, they spent their days on the interior of the island far from the danger of the sea and pirates who came around. While seafood graces the plates of… Read full article

  • Sicilian Blood Orange Salad

    ‘Bright,’ ‘fresh,’ and ‘fragrant’ are not typically the first words used to describe many items on the wintertime meal table. Today, we offer just that: a citrusy salad inspired by an island in the Mediterranean known for its infused flavors… Read full article

  • 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 bike on our newly revised bicycle tour through Central Europe next… Read full article

  • 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 empanada recipe that is sure to please? If it’s a… Read full article

  • Rostinniana photo by Raul Bernardo

    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 the quantity of food the Italian’s traditionally tempt us with.… Read full article

  • 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 present a simple spin on a traditional French tart, sans… Read full article

  • Belgian Endive and Pear Salad

    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 of places but many still consider genuine Belgian Endive to… Read full article

  • Panna Cotta

    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 us. It’s a simple recipe with just a few… Read full article

  • 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 version is lower in fat because it uses half… Read full article

  • 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 this household activity include catching the first glimpse after opening… Read full article

  • Chard Quiche

    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 Sam. Her culinary expertise is well-known in Fort Collins, Colorado… Read full article