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Cooking in the Philippines is more qualitative than quantitative, meaning there usually aren't specific measurements. It's more about taste, color, and smell. Cooking becomes a sensory experience that shifts each time you make the recipe.
Watercolor Collage by: Abbie Zuidema
Recipe by: Rashmi Panday
Mango! Mango! Mango! Ode to a family recipe. Champagne Mangoes are my favorite fruit. Handed down from mother to daughter, it was a delight to watercolor & collage mangoes for this family recipe. The vivid colors of India, illuminate the ingredients that compose this mouthwatering accompaniment.
This recipe is based off of an autumn favorite in Japan, fried maple leaves. I decided to illustrate the recipe with inspiration and scenery from Miyajima Island outside of Japan. I wanted to keep the recipe simple because it is generally simple and also mention the Minoh region's method of making their fried maple leaves.