When using red onion for a summer salad, make sure you soak the sliced onions in ice water for at least 20 minutes before using
The Savory Spoon offers the ultimate visit at Villa Bonita as an immersion in the way of life in a small Mexican village as well as an up close and personal experience with the culinary and cultural guidance and expertise of Janice and Anna.
Basque cooking enjoys a reputation for being one of the best cuisines in the world. Indulge in Basque charcuterie, farmstead sheep’s milk cheese, as well as the many outstanding wines of the region. Find out more about our 2019 trip.
“Anything that has all the flavors at once — sweet, sour, salty, spicy, and a little umami — that’s where Mexico loves to live, whether it is tamarind, mole, or chamoy,” says chef Barbara Sibley of New York City’s La Palapa.
Janice Thomas gladly tells students at the Savory Spoon Cooking School in Door County, Wisconsin, how to make her Bittersweet Chocolate Tart. But then she urges secrecy. No one who eats it needs to know how hard you didn’t work.