Recipes

As spring approaches we look forward to fresh and filling salads. Chickpeas (or garbanzo beans) are one of the most versatile bases for a salad and can be found in recipes throughout the Mediterranean. Whether you eat this as a… Read full article

As a company with half of its roots from Italy, we love pasta and learning about different types of pasta sauce. This particular sauce is not only interesting because it has a number of non-traditional ingredients (and we know how… Read full article

The ExperiencePlus! US office staff celebrated the close of 2022 with a night of fine food that we prepared as teams of two at The Cooking Studio in Fort Collins. Our expert chef, Malini, and her assistant, Elizabeth, guided us… Read full article

Whether it is a holiday season or not, these toffee squares are delicious. Perfect for gifts or just to have on hand, they satisfy both sugar and chocolate cravings. Easy to make and easy to modify! Crust 1 cup (2… Read full article

Ligurian Focaccia – by Samin Nosrat One of the best books I have read in the past 5 years is not your standard fiction or non-fiction book. It is a cookbook. Yes, I read a cookbook almost cover to cover.… Read full article

Fall is here and with the crispy air comes an excellent excuse to head out to the farmers market and pick up some fresh squash followed by a relaxing afternoon in the kitchen cooking a delicious and aromatic pot of… Read full article

Recipe: Kale and Roasted Squash Salad It’s that time of year when winter squash begins appearing on farm-to-table restaurant menu. You’ll see it in risotto, ravioli (the best I ever had was on tour in Ravenna), soup, and street tacos.… Read full article

With summer still upon us, we couldn’t help but think about a recipe that doesn’t require the oven, is quick and easy, and uses up some of those tomatoes that keep coming off the vine. It’s one of Maria Elena’s… Read full article

I recently returned from travels to Italy where I pedaled the Dolomites with ExperiencePlus!. I had dreamed of pedaling these limestone mountains for more than two decades. Little did I know how much I would learn about the history of… Read full article

As Rhubarb comes in season, we can take inspiration from Sweden where Rhubarb Chutney is often paired with cheese or meat. Variations on this basic recipe are many, you can include a number of different spices with the rhubarb including… Read full article

For someone who really doesn’t like fruit salad, Maria Elena has a strange love for this particular simple dessert. It is the perfect easy dish to serve on a spring day with brunch or to take to a BBQ. Ingredients:… Read full article

As my husband and I spent a few months in Germany last year, we were living right above an organic supermarket. It was literally our downstairs pantry and we enjoyed easy access to a wide variety of European delicacies and… Read full article

Strolling down the calles of Santiago, you are bound to be met with a Tarta de Santiago sample as restaurant and cafe owners try to tempt you into their establishment. Almonds form the base of this delicious tarta which you… Read full article

More than two decades ago I ate roasted chestnuts on the streets of Brussels. It was a week before Christmas. The dark night was frigid and the chestnuts I bought from the street vendor had a magical air about them.… Read full article

To complement our recent highlight of Cycling Krakow to Slovakia Plus! Budapest, we went in search of a traditional Polish recipe. After consulting Kathie Dudzinski – she and Paul, who was born in Poland, live in Fort Collins and are… Read full article

We thought this Argentine favorite a great way to show off your next tenderloin, steak, or other favorite cut (of beef, lamb, pork, or tofu) – whether smoked, grilled, roasted, or cooked on slow all day long. We snagged this… Read full article

I am somewhat obsessed with Ted Lasso, so when it came time to give this recipe post a name, I couldn’t help but think of Jamie Tartt’s theme song, which is indebted to Baby Shark. But, I digress. We’re here… Read full article