Recipes
-
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
-
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
-
Culinary Delights Tour Hits the Gelato Lab
The 8 and 11 day ExperiencePlus! Whole Journey’s Culinary Delights tours feature a visit to the lab at the Carpigiani Gelato Museum and University, a fabulous opportunity to study an important (and delicious!) piece of Italian culture. Opened in 2012… 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
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 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 – 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
-
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 a time, each carrying a lunch toolbox of sorts. What… Read full article
-
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, jam and whipped cream. The Sachertorte has a long and… Read full article
-
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 specialty will pique your taste buds too. Named for the… Read full article
-
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 marked a widespread consumption of these bread-like cakes with… Read full article
-
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 can enjoy a tortilla for a snack, lunch or light… Read full article
-
Scottish Cranachan
Cranachan is a traditional Scottish dessert and we are fortunate that our Scottish coordinators are willing to share their favorite recipe with us. Nowadays, Cranachan is typically made from a mixture of whipped cream, honey (we prefer heather honey), and… Read full article