Just a few days ago my husband and I went to IPAA Cocina Mexicana Restaurant in Tijuana, Baja California, Mexico. I loved the private terrace dining style. If you want ...
Thursday, December 8, 2016
Stuffed Mushrooms
Need a great starter to go with the bubbly at Christmastime? Assemble these stuffed mushrooms a few hours ahead and refrigerate them. At serving time, preheat the oven and bake ...
Tuesday, November 8, 2016
Grilled Zucchini, Yellow Squash & Fennel
Don't know what new side to come up with on turkey day?
This year, you can pair Grilled Zucchini, Yellow Squash & Fennel with turkey or ham. And - without carbs ...
Sunday, October 16, 2016
Day of the Dead Bread (Mexico)
Every year in central and southern Mexico, the Day of the Dead is traditionally celebrated on November 1 and 2. Although this holiday coincides with the Roman Catholic Church's All ...
Friday, September 23, 2016
Green Salsa with Guajes
This salsa is made with tomatillos and guaje seeds. Both are used in the traditional cuisine of Mexico.
The gauge pods are about one foot in length and thin and flat. ...
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. 
