ENTER OUR KITCHEN, WATCH & LEARN
Although red bell peppers are delicious when freh and added raw to salads or other foods, they're quite succulent when roasted. This is because their ...
Saturday, July 3, 2010
Kiwi, Mozzarella & Papaya Skewers
Lookin' to make a splash with a fresh and colorful appetizer this summer? Here's a cool, mouth-watering recipe. These cute looking kiwi, mozzarella and papaya starters appeal to the eye ...
Monday, June 28, 2010
Salsa and … Whatever
In my home, there's always a freshly made salsa in the refrigerator. I learned the art of making authentic and delicious salsas from my husband who hails from Mexico. He ...
Monday, June 21, 2010
Misto Peppers Frittata
Have you ever reached for an onion in the refrigerator drawer, but also found some forgotten, mixed peppers? Well, now you can turn it all into a delicious frittata and ...
Saturday, June 12, 2010
Five-Minute Raspberry Coulis
Many people believe coulis is a vegetable or fruit sauce that only true professionals can make. They're all wrong. In all my years of cooking and entertaining, I'd say this ...
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. 
