Petits fours is French, for small ovens. In the eighteenth century, cooks and pastry makers baked miniature confectionaries or appetizers in smaller ovens, next to the main ovens.
Serve these romantic ...
Monday, January 25, 2016
Turkey Meatball & Spinach Soup
Here's a delicious soup that'll keep you warm in the next few months. This meatball and spinach soup is made with ground turkey but you can use beef, lamb or ...
Saturday, January 9, 2016
Ceviche with Carrots & Cilantro
After the holidays, I'm preparing delicious, guilt-free foods.
This ceviche recipe is from Mexico. The fish is marinated in lime juice. Just add carrots, cilantro, onion, olive oil … it's ...
Friday, December 25, 2015
Toasts with Prosciutto, Green Onions & Oregano
Here's an easy appetizer to go along with the bubbly on New Year's Eve - eat, drink and be cautious.
Happy New Year!
Prep time: 20 to 25 minutes
Serves: 4 to 6
Ingredients:
18 ...
Friday, December 18, 2015
Struffoli – a Neapolitan holiday dessert
These sweets are a traditional Christmastime dessert in Naples. They are small balls of fried dough that are dipped in honey and sprinkled with decorative candies. At your holiday table, ...
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. 
