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Prep time: 10 minutes
Makes: 3 cups
Serves: 6 to 8 (leftovers can be refrigerated for up to a week)
Tired of the same ...
Tuesday, July 28, 2020
Toasted Sesame Hummus
Thursday, July 2, 2020
Summer Cactus Salad – Truly Vegan (no processed ingredients added)
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In Mexico, cactus leaves (nopales) are usually combined with ingredients such as tomatoes, chiles & onions. This results in ...
Monday, June 1, 2020
Zucchini Chips
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These zucchini chips are fun to make and fun to snack on! Just slice them and air dry overnight. ...
Tuesday, May 5, 2020
Brown Rice Confetti Salad
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This salad is delicious as a side or as a buffet dish for any celebration. Make it for Mother's ...
Wednesday, April 29, 2020
Marinated Eggplant
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I learned the art of making marinated eggplant from my dear friend, Michelina Codipietro, from Isernia in the Southern ...
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former 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. 
