Miso-Glazed Salmon
Silky salmon brushed with white miso and broiled until caramelized, served over sesame greens and warm rice.
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From our kitchen to yours, recipes
Every recipe below is taught in our classes first — tested by twelve stations of students before it earns a place here.
Wild Berry Cream Cake
Layers of vanilla sponge, mascarpone cream and macerated market berries — our most requested celebration cake.
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Basil Pesto Farfalle
Hand-pounded basil pesto folded through farfalle with blistered tomatoes, pecorino and toasted pine nuts.
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How Our Recipes Are Made
Cooked twelve times before you.
A Savoria recipe starts as a chef's sketch, then survives three rounds of class testing — different ovens, different skill levels, honest student feedback.
Only the dishes that work on a tired Tuesday make it to this page. Each one lists its origin class, so you can come learn it hands-on.