When I was introduced to Moroccan cuisine, I became addicted to couscous. It is a perfect side to meat or poultry - especially stews. Like rice, couscous is neutral, acquiring ...
Friday, October 18, 2013
Hot Calabrese Pepper Preserves
You don't have to be from the southern region of Calabria, Italy to enjoy homemade "peperoncini" or hot peppers preserved in olive oil. Italians call these "peperoncini sott'olio" and usually ...
Friday, October 11, 2013
Bloody Halloween Punch for Kids & for Adults
This hassle-free and cost-efficient punch requires very few ingredients. Can't believe your bloody eyes? Neither will your guests. Happy Halloween and stay safe!
Prep time: Less than 5 minutes
Serves: 8
Ingredients (for ...
Friday, October 4, 2013
Buzzzin’ Chili
Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its "buzzz" from chipotle ahumado powder which ...
Friday, September 27, 2013
No-Frills Fajitas for Two
Not in the mood to cook for an hour? The only ingredients you need are two steaks, a couple of bell peppers, an onion and jalapeño. After minutes in the ...
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. 
