For this classic antipasto, I wanted to be artistic and innovative in presenting Parma prosciutto and melon. I added apple "carpaccio" and a balsamic reduction. The balsamic "sauce" complements the ...
Saturday, September 11, 2010
Stewed Okra
A few weeks ago, at the Santa Monica Farmers' Market I heard someone ask, "How do you make okra?" This recipe is a wonderful response to that question. While all ...
Sunday, August 29, 2010
Pouding Chômeur (Pudding of the Unemployed)
Pouding Chômeur (sometimes called “le gâteau chômeur”) is literally the poor man’s pudding or cake. Originating in the French province of Quebec, Canada, the cake was created in 1929 by ...
Wednesday, August 25, 2010
When in Rome, Eat Spaghetti
There's no doubt about it - the inspiration for publishing this family dish came from the movie, Eat, Pray, Love®. Spaghetti has never been high on my list of favorite ...
Saturday, August 21, 2010
Burger Bliss
Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers ...
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. 
