Pita is a slightly leavened bread, flat, round or oval and varied in size. The term pita derives from the Ancient Greek pēktos, meaning "solid" or "clotted".
For centuries, citizens of ...
Friday, November 29, 2013
Chicken Tagine with Apricots & Cranberries
Enough with turkey now. Why not make a delicious chicken tagine which brings to mind all those luscious flavors of Morocco? Tagines are slow-cooked meat stews with dried fruit and/or ...
Tuesday, November 26, 2013
Pumpkin-Walnut Pancakes
For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have ...
Friday, November 22, 2013
Quince Preserves (Dulce de Membrillo)
Every year, in early November, quince fruit is in season. This is what it looks like:
What shall we make of all this quince? On my end, I'm changing up the ...
Friday, November 15, 2013
Fusilli with Broccolini
Today, I bought fresh broccolini at a local farmers' market. After cooking it for a few minutes, I decided to add it to some fusilli (Italian for "corkscrew pasta"). With ...
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. 
