This savory/sweet appetizer is a perfect intro to a romantic evening. I'm sure you won't forget to complement the Asiago cheese with a yummy flatbread and a nice wine (see ...
Thursday, January 24, 2013
Organic Olive-Rosemary Rolls made with Bob’s Red Mill® Organic, Unbromated Flour
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Active Prep time: 50 to 55 minutes
Inactive Prep time (rising of dough): 1 hour and 15 minutes
Bake time: 15 to 20 minutes
In the past ...
Monday, January 14, 2013
Au Petit Poucet Restaurant, Val-David, Quebec, Canada
Have you been wondering where to find that perfect winter wonderland? Look no more, 'cause I found it for you on my December 2012 trip to Quebec, Canada.
Between Christmas and ...
Tuesday, January 1, 2013
Nancy’s Mostaccioli (Spiced Cookies)
The name "mostaccioli" denotes a pasta variety as well as a type of cookie. I learned to make these Italian spiced cookies from my mom, Francesca Sciscente. Her delicious version ...
Tuesday, December 18, 2012
Olives & Fennel
For the holidays, make this Mediterranean olive and fennel salad in no time. Serve it with any type of bread (Italian, French, Lavosh or Pita).
Finally, sip some wine and have ...
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. 
