On June 16th, in Washington, D.C., I discovered one of the best Lebanese restaurants ever - Lebanese Taverna. From D.C., find out your metro direction and get off at the
Woodley ...
Monday, July 30, 2012
Lebanese Taverna, Washington D.C.
Thursday, July 12, 2012
Caprese Salad with Basil Almond Pesto
The classic Caprese Salad consists of tomatoes, fresh mozzarella, olive oil and basil leaves. I've changed this recipe because I like tweaking and creating new recipes.
My version has some fresh ...
Monday, July 2, 2012
July 4th Sorbet with Balsamic Cream®
We're celebrating Independence Day on Wednesday, July 4th. It's so nice to have a break from work mid-week. And I mean ALL WORK, including the kitchen.
Along that line, I thought ...
Wednesday, June 27, 2012
Nancy’s Eggplant Caponata
Muir Glen Organic Tomatoes®
In The Kitchen Buzzz's kitchens, we use Muir Glen Organic Tomatoes® because of their natural, sweet flavor, minus the salty, acidy aftertaste.
Active prep time: 20 minutes
Inactive prep time: 20 ...
Friday, June 22, 2012
Persian Cucumber Salad
Besides pairing cucumbers with dips, or adding them in slices to lettuce salads, how can you use them as a main ingredient?
I found the answer to this question 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. 
