In a land of amazing food, and even more amazing people, there’s always one meal that stands out when I chase the Giro. Oddly, these moments materialize when least expected, like my Meal To Remember from 2007 – which I tried really hard to get out of… and ended up being damn glad I didn’t miss it.

With all of cycling's eyes on France this time of year we thought it only right to pay a some homage. Here’s a summery, quick, cheap and easy version of everyone’s newest favorite French dish: Ratatouille – done on the grill.

If you give commercial America enough time with anything, no matter how delicate and Italian it once was, it will probably turn it into something like, oh I don’t know, Pizza Hut’s newest monstrosity, the PANormous pizza. But since we at CulinaryCompetitor.com are in the business of shattering expectations of what healthy (or unhealthy) food can and should be, creations like that are exactly why pizza is one of our absolute favorite foods to make.

When I think of the Northern Classics, I think of 3 things: Belgium, beer and frites. But if I was to make anything that resembled the riders’ diets over this couple of weeks it would contain far too much mud or dust to be palatable, let alone be a tasty, appealing meal. Luckily the Pez himself had a better idea: Mussels.

I say there are few foods more Californian than, err, Mexican food, and with the right recipe and ingredients, you can kick that “grease soaking through the bag” mental image of takeout Mexican food. This month’s offerings are simple, healthy, appropriate for the training cyclist, and mucho tasty…

It's a New Year, so lighten up... One of the best things about wearing spandex on a daily basis is that it easily hides fluctuations in your waist line of one direction or the other (typically one direction more than the other). Despite this, after two months of eating and drinking, and eating and drinking, personally, I am ready to lighten up a bit.

Nothing warms the bones on a cold day better than freshly prepared risotto, and this month’s recipe makes great use of those Thanksgiving leftovers, flavored with the goodness of seasonal vegetables, all on a base of hearty barley. It’s time to break out the cast iron and get cookin…

Fall is here, and for many of us the racing season is no longer. Depending on where you live, September often means nice weather for spending time outside, and why for many epicureans it also means back yard BBQ time. Cooking with fire is every man’s privilege, so fire up those coals and let’s get grillin’…

PEZ-Fans can not live on a diet of cycling alone, which is why we toss in enriching content when the time is right – like this lazy Friday in August. Why just live life when you can really enjoy it – and why treat your taste buds like used car floor mats? Tastey food that fuels the ride is the way to go, so here’s an easy recipe you can do yourself…