Stories related to Recipes :

During day 4 of our Charleston to Savannah: A Southern Reel bicycling vacation, travelers will visit the renowned Penn Center—a historic and cultural center for African-American residents of the Sea Islands, colloquially known as the Gullahs.  With roots tracing back to West African countries like Sierra Leone and Liberia, the Gullahs’ ancestral traditions have greatly... Read more »

Vietnamese cuisine is often praised for its health benefits as well as its emphasis on fresh, nutritious ingredients. During our Journey through Vietnam biking tour you’ll dine on traditional cuisine, so we thought it appropriate to offer up a classic Vietnamese recipe, Pho Bo, or Hanoi Beef Noodle Soup. Set aside a bit of time... Read more »

if you’ve ever been to Germany or it’s neighboring countries in the springtime, you may have noticed a particular vegetable making it’s way into many delicious dishes. White Asparagus—or spargel as its known in Germany—is the wildly popular cousin to the green asparagus we grow in the United States. Asparagus is somewhat of a “super food”... Read more »

Travelers on our Sicily: Biking the Southern Coastal Villages tour will get to learn how to make a traditional Italian dish, Eggplant Parmigiana, during an included cooking class while staying at the Killikoros Country resort and Spa outside of Noto. VBT Sales Trainer, Laura B., recently returned from this vacation and shared with us the... Read more »

As the leaves change and the chill of autumn permeates the air, there is nothing like a warm bowl of soup to keep you warm—especially after returning from a refreshing bike ride or scenic walk surrounded by vibrant fall foliage. As Farmer’s Markets make their annual transition from the likes of ripe tomatoes and succulent... Read more »

Caroline J, a longtime associate who seemingly worked in every department at VBT over the years has shared one of her favorite recipes to make a delicious and healthy Salade Nicoise.  Caroline is an avid gardener and supporter of Vermont’s renowned farm-to-table movement and loves making this dish in the summer time when her garden... Read more »

The story behind this traditional Burgundian dish begins with its namesake. Well, actually, his wife. In 1930 the Mayor of Dijon, Gaston Gerard, was entertaining the gastronomic writer, Maurice Sailland (aka Curnonsky), when his wife decided to cook chicken for their guest. The lore states that she accidentally tipped over a bottle of mustard, which... Read more »

Here’s a recipe for a delightful appetizer that we learned from a chef who is a native of Abruzzii that “is easy to prepare and always a crowd-pleaser.”  This dish is best served in a small (2 quart), deep terra cotta pot, but a round casserole dish can be used. A Terra Cotta pot is... Read more »

When you think of local cuisine in the Chesapeake Bay the first thing that comes to mind are crabs. The best time of year to enjoy the fresh meat of the Maryland state crustacean— the blue crab—is from April to December. These tasty crabs can be served in a variety of ways from fried whole... Read more »