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I've just spent a week in Greece and was inspired to illustrate this. I love experimenting with different ingredients that can be added to give different layers of flavour. Try orange zest, chilli flakes, fresh chopped mint or coriander leaf, fennel or cumin seeds. And you could try adding cubes of feta too. The longer it's marinated the more flavoursome it will be.
Whenever my family has something to celebrate this recipe is part of the joy! For our family members who like extra lemon flavor we'll have slices of fresh lemon on the table to be squeezed over the steaming hot pasta with lemon sauce. Why the dog illustration? Well, I've met a Border Terrier named "Happy" and he's a nice visual metaphor for my feeling of delight at putting this pasta with lemon sauce on our table with a nice bottle of red wine!
Fortified with the goodness of spinach and cream! This is a quick one, and one that my toddler thankfully loves. Fun fact: did you know that for decades, spinach enjoyed a rather exalted status thanks to a transcribing mistake by a German chemist named Erich von Wolf? He mistakenly noted spinach as having 35mg of iron per 100 gram serving, instead of 3.5 milligrams. It was seventy years until it was corrected!
Free Shakespeare in the Park is a New York summer tradition. Tickets are distributed in the afternoon, on a first come first served basis to those who waited in line between 2 and 8 hours. That’s a long time. Friends and I would pack a picnic lunch. We brought something to drink, cheese, bread, coleslaw, fruit and cookies. The coleslaw represented the quintessential picnic food. It was always worth the wait to see the plays.
I love fruit salad in the summer time. This recipe is inspired by a cookbook "The Love & Lemons". I use my favorite stone fruit such as white peach to substitute the mozzarella cheese for the vegan diet. You can just use the classic mozzarella or the vegan one.
Cream of roasted turnip soup with bok choy and Chinese 5 spice powder. This delicious vegan and vegetarian soup is amazing! It can be rich and creamy. If you need creamier you can always add another can of coconut milk! We keep the spice mixture on hand and use to roast veggies and do other fun things as well. If you like eating local and seasonal you'll like this recipe too! Turnip and bok choy grow in the same season and local veggies make this even more amazing!
Patoleo are traditionally prepared in the western coast of India, on the day of Naag Panchami ( worship of snakes ). These steamed cakes are made in turmeric leaves because of they impart a distinct smell and flavour to the sweet.
I get a weekly box of vegetables from my CSA, and invented this recipe to use up my carrots and kale. The carrot crust is my invention, adapted from a zucchini crust I found in The Moosewood Cookbook (1977)--the original They Draw and Cook.