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 ...
Monday, July 30, 2012
Lebanese Taverna, Washington D.C.
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 ...
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 ...
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. 
