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, ...
Saturday, July 15, 2017
Chard, Celery & Onions (Acquacotta – Italian)
Acquacotta literally means "cooked water" and is one of the classic vegetable soups of Tuscany. This dish is made with simple ingredients - chard, onion and celery. Acquacotta is served ...
Saturday, July 1, 2017
Mosaic Gelatin Dessert
This dessert is based on multi-colored cubes of Jell-O, mixed with evaporated and condensed milks with vanilla. All you have to do is assemble the ingredients in a Bundt pan ...
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. 
