Make this easy recipe: poach the fish filets and make the sauce in minutes. The sauce's rich, yellow hue is derived from saffron. It's flavor and aroma are perfectly balanced ...
Monday, May 1, 2017
Pico de Gallo & Bean Tostadas (Vegan)
Thinking of a quick, no-brainer recipe for Cinco de Mayo? Make these organic & delicious vegan tostadas. You'll probably have to double or triple the recipe because these starters will ...
Saturday, April 22, 2017
Italian Breadsticks (Grissini)
I'm sure you've all enjoyed Italian breadsticks, aka grissini. Some grissini are soft, while others are drier. But no matter where you've had grissini, the homemade ones are best. Here's ...
Friday, April 7, 2017
Green Omelet
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 ...
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. 
