The word "green" has a healthy connotation these days. If we're eating "green", then it can be assumed that your intake of foods consists mostly of fresh fruits and vegetables. ...
Friday, March 24, 2017
Nancy’s Tuna Tartare
Prep time: 10 to 12 minutes
Serves: 4 (as an appetizer) or 2 (as a main dish)
Tuna tartare is one of my favorite appetizers to order at a restaurant. However, by ...
Sunday, March 12, 2017
Coconut Oatmeal Cookies (Vegan)
I finally figured out how to make chewy, coconut oatmeal cookies. And yes - they're deliciously vegan. Enjoy!
Active prep time: 25 minutes
Inactive prep time:30 minutes
Bake time:10 to 14 minutes
Makes:12 ...
Saturday, February 25, 2017
Pasta with Chickpeas (Pasta e ceci)
For the Italian cook, food ingredients from a working kitchen are never wasted or thrown out. While growing up, I watched my Nonna use whatever she found in her pantry ...
Friday, February 10, 2017
Butcher to Table/La Grotte des Fromages, Montreal
Many of you have asked which restaurant serves authentic Italian foods such as the ones I've taught in my culinary courses. My latest discovery is in Montreal - Du Boucher ...
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute and is a member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
