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, ...
Friday, December 4, 2015
Fruit & Greek Yogurt Blintzes
Blintzes are also known as blin or blintchik (Russian names for crêpes). They are thin pancakes that can be filled with sweet or savory ingredients.
For this recipe, I made mini-blintzes, ...
Tuesday, November 17, 2015
Butternut Squash & Mint Fusilli
Thanksgiving is about the Fall harvest - its abundance and our gratitude. Typical vegetables used for this great feast are cranberries, nuts, potatoes, yams, pumpkin and squash.
Most of us ...
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. 
