In my Taste & Travel Blog, I share with you my passion for food & travel, including recipes and food-oriented trips to (mostly) France, the gastronomic capital of the world. The key to good food starts with good ingredients. The highest quality, and best-tasting, ingredients are those that are locally grown and produced.
An abundant array of vegetables produced from my husband’s organic farm in Northwest Arkansas, Foundation Farm
Cooking Classes
I’m Karen Gros, a culinary instructor, avid foodie and travel enthusiast. I teach cooking classes in our Provençal-style home in Eureka Springs, Arkansas, and lead small group tours to various regions in France. I get inspired when I travel and bring this inspiration back to my classes. Seeing the abundant produce at our local farmers’ […]
9 Days in Paris ~ The City of Lights
Paris is one of my favorite cities in the world. But it’s not enough for me to just go there. The fun part is sharing it. And sharing it from an insider’s perspective is even better. Imagine yourself saying “bonjour” to your French neighbors as you come and go each morning from your Paris apartment. […]
10 Days in the South of France ~ Provence
My tour of Provence takes you through quaint villages and the picturesque countryside of the region’s interior, as well as the strikingly beautiful coast between Marseille and Cassis. The region is large and varied, and we allow ourselves the time to explore as much of its charm as possible, while still retaining the serenity aroused […]
10 Days along The Country Roads of Normandy & Brittany
Full of charm and fascinating history, my trip to Normandy & Brittany is both rustic and serene. The architecture, the weather, the food, the history, and even the seafood are all unique to this area of rich medieval origins. I limit this trip to 8 people, determined by the number of seats available in […]
Basque-style rabbit in white wine & tomato sauce with green olives
Rabbit has had a place on the kitchen table in Italy, France, and Spain for more than a millennium, thanks in large part to Pope Gregory I condoning the consumption of rabbit during lent, proclaiming that rabbit meat was not meat. Rabbit meat is both nutritious and versatile. Many liken it to chicken breast, though it does have a […]
The village of Kastro ~ ancient capital of Sifnos
The village of Kastro was the capital of the island during ancient times until 1836. It is built on top of a high cliff on the island’s east side, and today has extensive medieval remains and is home to the Archaeological Museum of Sifnos, housing a wonderful collection of Archaic and Hellenistic sculptures. The magnificent […]
Salade Niçoise
Classic Salade Niçoise is a type of potato salad ~ hearty enough to stand alone as a meal ~ thanks to the addition of tuna (yes, canned tuna is traditional!), green beans, and hard-boiled eggs. To be “Niçoise” means to be from the city of Nice, France. My sister-in-law, though born and raised in Marseille, […]
Kale Caesar salad with homemade croutons
Caesar Cardini (Italian-born Mexican) is credited with creating this legendary salad. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of prohibition. Cardini made do with what he had, successfully adding the dramatic flair of the table-side tossing “by the chef”. Four years later Cardini moved his restaurant […]
The Pearl of the Adriactic ~ Dubrovnik
This trip was an adventure for me. I haven’t traveled solo since before I was married, when I trekked through England, France, Italy, Spain and Portugal at the age of 27. I wasn’t sure what to expect since the language was so different. I expected my greatest challenge to be driving (I confess I was […]
Sweet almond pastry crust (naturally gluten-free pâte sucré)
I developed this crust as a gluten-free substitute for pâte sucré in dessert tart recipes. It is delicious with a satisfying texture. The whole egg acts as a binder so that the pastry is not too crumbly. Recipe by Karen Gros. Makes one single crust for a 10- or 11-inch tart pan 1½ […]
Sweet potato pecan tart
Do you love pecan pie, but not the gooey corn syrup that makes up the conventional filling? I used to eat the pecans off my mom’s pecan pies (to her fury!), but even with the monumental sweet tooth that I had as a child, that filling was just too rich and too sweet. Our sweet potato […]
Lemon-infused quinoa tabouli with fresh parsley & mint
Quinoa must be thoroughly washed and rubbed to remove the saponins, which would otherwise impart an astringent after-taste. Roasting the quinoa prior to simmering it deepens the flavor, which is otherwise quite neutral. The slight sweetness of the orange juice further enhances the taste. I first ate tabouli at Jamil’s, a Lebanese restaurant in Tulsa, […]
Twice-baked potatoes with parsnip, carrot, cilantro & Gruyère
An interesting twist on twice-baked potatoes ~ coriander and cilantro bring out the earthy sweetness of the parsnips, a sadly under appreciated vegetable. The whole combines wonderfully with nutty Gruyère. This dish makes a lovely addition to any Thanksgiving table, and can be served year round. Recipe by Karen Gros. Serves 8 1 cup homemade crème fraîche: […]
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