Biscotti (Italian, for "twice-baked) are Italian cookies that are baked as logs on a cookie sheet. After cooling, they are cut and baked once more - this makes them dry ...
Saturday, September 16, 2017
Tagliatelle Bolognese
It's time to forget our summer salads and make great comfort food - try Tagliatelle Bolognese!
Prep time: 30 minutes (Bolognese Sauce) & 10 minutes (Tagliatelle)
Serves: 4 to 6
Ingredients:
3 tablespoons olive ...
Friday, August 25, 2017
Stewed Chicken with Peaches & Zucchini
This succulent chicken dish is made with our present bounty of peaches and zucchini. Once the chicken is stewed with these ingredients, it is sweet and perfect with rice and/or ...
Saturday, August 12, 2017
Neapolitan Stuffed Eggplant
I've been making this eggplant recipe since I was 9 years old and living in Campania!
My Nonna (grandmother) used day-old bread and eggplant pulp - diced and fried. She then ...
Tuesday, July 25, 2017
Cactus Salad (Ensalada de nopales)
Nopal is from the Nahuatl word nohpalli for the pads of the cactus plant. There are over 100 known species of cactus in Mexico. The nopal pads are eaten raw, ...
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. 
