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 ...
Thursday, June 10, 2010
Passionate Peach Fantasy
I've been fantasizing about peaches lately, but I've been lazy about preparing and rolling out pastry sheets. Thanks to ready made pastry, this luscious peach dessert is assembled in only ...
Saturday, May 29, 2010
Salmon Nicoise Salad
Salade Nicoise is a salad that originated in the city of Nice, located on France's southern Mediterranean coast. Traditional ingredients for this salad are composed of raw vegetables, anchovies and ...
Thursday, May 27, 2010
Greek Lamb Kabobs
During my high school senior year in Massachusetts, my friendship with a Greek family magically transported me to a new and exotic land - Greece. Later on, my studies of ...
Thursday, May 20, 2010
Kitchen Trick – How to Julienne Veggies
Hand Method:
If julienning a long vegetable such as a carrot or a zucchini, begin by cutting off and discarding tips. Cut the veggie into thirds or fourths. Each piece should ...
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. 
