ExperiencePlus!

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

Torta Negra Galesa (Black Welsh Cake) Rick and I recently returned from our ExpeditionPlus! tour in South America from Coast to Coast across Patagonia. It was a great experience, and a great way to get to know in depth several… Read full article

Sicilian-Style Pizza with Focaccia This is the most basic way to make a Sicilian-style pizza, but we recommend adding any sort of toppings you find tasty. Also, this recipe is even better when served with salad or fresh vegetables! Serves… Read full article

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

Dulce Argentino In this recipe, dulce de leche is made using sweetened condensed milk, but it can also be made from scratch or bought already prepared. A couple popular brands of dulce de leche available in Argentina are La Serenísima… Read full article

Hungarian Stuffed Cabbage One of the dishes that Rick raved about from the ExpeditionPlus! trip from St. Petersburg to Istanbul was the stuffed cabbage that the group ate in Hungary. This is the closest we could come to replicating the… Read full article

Dios Kalacs (Walnut Roll) Our good friend Donna Bathory, whose family hails from Hungary, has suggested this recipe for December. (I have increased the amount of sugar in both the dough and the filling from two tbsp. to ½ cup.… Read full article