Open Search
Tours
Close

ExperiencePlus! Blog

Recipes

  • Recipes

    Interview with Chef Erick Vedel

    A local Provençal chef tells us about his passion for food and how it has pervaded other areas of his life. Each year he opens his home to us on our 8-day Bicycling through the Best of Provence and 11-day… Read full article

  • Recipes

    Camargue Red Rice with Ginger and Chickpeas

    This recipe comes to us from Chef Erick Vedel and was served on the ExperiencePlus! Bicycling through the Best of Provence tour October 2010. Clinical studies have proven that red rice helps lower cholesterol and is also famous for its… Read full article

  • Photo byExperiencePlus! Traveler John Clevenger

    Recipes

    Per la Cena or What’s for Dinner?

    An interview with Bea Tassinari who coordinates meals on ExperiencePlus! Bicycle Tours in Italy. Bea can you tell us a little about the process of deciding what’s for dinner on a tour? The first step is to ask each restaurant… Read full article

  • Recipes

    Soufflé of Parmesan Cheese

    Sformato di Parmigiano or Soufflé of Parmesan Cheese We often receive requests from customers who have eaten something fabulous on tour and are hopeful that we can find or have a recipe for them. A recent example is a Parmesan… Read full article

  • ragu-tagliatelle

    Recipes

    Ragú Pasta Sauce

    Ragú is comfort food Italian style for the Malpezzi Price family. Simple ingredients combine to form a delicious sauce for your favorite pasta. The meat sauce is a Bolognese style meat sauce, preferably made with ground beef or a mixture of ground… Read full article

  • Recipes

    Beet and Feta Salad with Honey-Oregano Vinaigrette

    Beet and Feta Salad with Honey-Oregano Vinaigrette This month Paola invites her colleague, Ellen Brinks, to share her beet recipe. “Beet and Feta Salad works well as a side dish, but easily serves as a main-dish summer salad when accompanied… Read full article

  • Recipes

    Potato Soup with a Mediterranean Twist

    The common potato is a simple winter vegetable that makes an innovative, warm and creamy soup if paired with a tangy Mediterranean fruit like the olive. The best type of olive to use is one that is flavorful, dark and… Read full article

  • Recipes

    From Paola’s Kitchen: Cold Borscht Soup

    When Rick and I were in Poland about to begin our Krakow to Budapest bike tour in 2009 I tasted a delicious borscht soup. This recipe reminds me of that soup, although my memory may be faulty after a year!… Read full article

  • Recipes

    Summer Couscous with Seafood

    This recipe comes from the kitchen of Paola’s nephew, Claudio Malpezzi and the staff at the Titon Restaurant in Cesenatico, Emilia-Romagna, Italy. Some of you may be interested in the Malpezzi family background to this recipe. Claudio is the youngest… Read full article

  • Recipes

    Spanokopita or Greek Spinach Pie

    Spanokopita or Greek Spinach Pie (Makes four servings) A few weeks ago I was at a potluck lunch with some colleagues from my university department and the hostess had baked this wonderful dish that was everybody’s favorite. Though this version… Read full article

  • Recipes

    Kolokithokeftethes (Greek Zucchini Patties)

    Kolokithokeftethes Greek Zucchini Patties This month’s recipe comes to us from Greek tour leader (and olive grower) Yorgos Paraskevopoulos.  It’s a traditional holiday food you’ll see throughout Greece and Turkey.    This time of year zucchini squash can be found in… Read full article

  • Recipes

    Whole Wheat Irish Soda Bread

    Whole Wheat Irish Soda Bread       With the coming of Fall and cooler temperatures, I start making my own bread in order to warm my soul (and stomach) with freshly-baked bread and the house with heat from more… Read full article

  • Recipes

    Tzatziki, or Greek Yogurt and Cucumber Dip

    Tzatziki A staple for most Greek restaurants, this classic recipe is the perfect snack, appetizer or dip for those delicious Greek Meatballs! Light, refreshing and healthy. 2 cucumbers (or one hot house cucumber) 4 cloves of garlic, chopped finely. 1… Read full article

  • Recipes

    Renaissance Cuisine in France and Italy

    Renaissance Cuisine in France and Italy Italy’s Tuscany and France’s Loire Valley don’t have much in common as far as geography or climate are concerned, but they share a special place in the history of the European Renaissance. From Florence,… Read full article

  • Chocolate Mousse

    Recipes

    Chocolate Mousse, Perfected by Tour Leader Michele Boglioni

    Chocolate Mousse, Perfected by Tour Leader Michele Boglioni A delicious and easy to make Chocolate Mousse to help sweeten any day! 8 ounces dark chocolate 2 tablespoons of butter 2 tablespoons of strong freshly brewed coffee 5 eggs separated 2… Read full article

  • Recipes

    Rick’s Famous Sardinian Pork Chops

    Rick’s Famous Sardinian Pork Chops My pork chop recipe dates back to a trip I took to Sardinia in the fall of 1984.  I had completed my doctoral dissertation on issues related to coastal zone management in Sardinia in 1980. … Read full article

  • Recipes

    Fava Bean Salad with Fresh Sage and Lemon

    Fava Bean Salad with Fresh Sage and Lemon This month Ellen Brinks, a colleague of Paola’s, shares her fava bean recipe. Here’s a recipe that features the wonderful taste of fresh sage and makes a delicious picnic or potluck offering,… Read full article

  • Recipes

    Pasta with Kale

    Pasta with Kale I have found that the I prefer using the sun-dried tomato pesto, rather than the soaked sun-dried tomatoes themselves, as the original recipe calls for. Your choice. 1/2 cup sun-dried tomatoes or two-three tbsp. sun-dried tomatoes pesto… Read full article