Veronica Spera - Tasting Table

Location

Boulder, CO

School

Johnson & Wales University, Denver

Expertise

Hand Made Pasta, Air Fryer Recipes, Grateful Dead

Veronica has an extensive background in culinary arts and food media.
She has worked at restaurants in Boulder, Denver, and New York City and studied pasta production in Bologna. After years of working in hands-on culinary operations, Veronica got involved in food media working for publications such as Bon Appétit, Food & Wine, and New York Times as a food stylist and culinary producer.
Veronica has a knack for putting her expertise in food to paper and she enjoys doing so!

Experience

Veronica has been a contributing recipe editor for clients such as Food & Wine, Food52, Boursin, and Green Giant. She also works as a menu and restaurant consultant. Veronica has a deep rooted knowledge for Northern Italian cuisine, and she has studied fresh pasta making extensively.

Education

Veronica has a BA in culinary arts and restaurant management from Johnson and Wales University Denver.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Veronica Spera

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Cook By Veronica Spera

Why Patience Is The Key To Perfectly Smooth Béchamel

Béchamel is one of the five French mother sauces every cook should master. Many factors go into achieving a perfect béchamel, none more important than patience.
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Cook By Veronica Spera

What To Consider Before Using Pre-Cooked Noodles In Your Casserole

Casseroles should be fool-proof dishes even a novice cook can easily make, but recipes can lead you astray, resulting in a mushy mess of over-cooked noodles.
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Cook By Veronica Spera

Why It's Perfectly Okay To Buy Frozen Scallops

Scallops are as versatile as they are healthy and delicious, yet they can seem elusive. If you can't source fresh scallops, frozen scallops are a great option.
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Cook By Veronica Spera

Why Homemade Mustard Doesn't Taste Like Store-Bought

Here's why homemade mustard doesn't taste like store-bought. And use these tips to avoid an unpleasant experience for your tastebuds.
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Cook By Veronica Spera

This Spanish Marinating Technique Will Preserve Mussels With Full Flavor

One Spanish marinating technique known as escabeche is a conservation method dating back several millennia that imparts amazing flavor that enhances over time.
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The Absolute Best Ways To Reheat Pork Tenderloin

As easy as pork tenderloin is to prepare, it's even easier to dry out -- especially on its second or third time being reheated. Here's how you should reheat it.
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Cook By Veronica Spera

The Absolute Best Ingredients For A Patriotic Charcuterie Board

If you want to shake things up for this Independence Day, what better way to cure your patriotic red, white and blues than with a festive charcuterie board?
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Cook By Veronica Spera

The Absolute Best Way To Boil Eggs

Boiling eggs the right way involves much more than water and heat. There are many aspects to consider when cooking boiled eggs the right way.
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