Tagliatelle is a type of pasta rooted in the tradition of Italy's northern region of Emilia Romagna. The term "tagliatelle" means "to cut". After this pasta is cut into ¼-inch ...
Tuesday, August 28, 2012
Tomato, Walnut & Basil Salad
Traditionally, I've enjoyed tomatoes sliced and tossed with onions, olive oil and basil.
But recently, I tweaked this tomato salad from Southern Italy by adding walnuts. When I served it to ...
Monday, August 20, 2012
Fast and Fresh Plum Tart
What fruit are you enjoying these days? Mmm, that's what I thought - plums. If you're buying them from your local farmers' market, then you're getting fresh, ripe plums. And, ...
Sunday, August 12, 2012
Nancy’s Healthy Pie Pastry
The light, flaky texture of this pie crust/tart recipe is due to a high quality oil that I use. Omitting the heavy butter and/or hydrogenated fats, I make my pastry ...
Tuesday, July 31, 2012
Melon-Tequila Cooler
At poolside this summer, bring your temperature down with this refreshing melon cooler. Blended in minutes, the drink is laced with that wonderful south-of-the border specialty - Tequila.
While swimming, tanning ...
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. 
