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A simple, bright cocktail to get you through the holidays. Simple syrups are so easy to make infused with just about any flavor you can think of. 1 cup water, 1 cup sugar, plus a handful of just about any fruit or herb will make a great flavoring you can add to seltzer, coffee, or cocktails.
Growing up, salad often consisted of iceberg lettuce, a couple of slices of tasteless tomatoes that came out of a plastic container, with a spoonful of mayonnaise. In my teens, I started to cook and discovered vegetables like Romaine lettuce, grape tomatoes, and radishes! Radishes were never my favorite. I didn't include them in recipes. However, this Radish Salad puts radishes in the spotlight! Their crunchy, spicy flavor seems to shine through the other ingredients! Great on a summer day or a picnic!
In a pinch: No apple cider vinegar? Use white vinegar instead.
A Cherry Point Restaurant Recipe Collaboration~
Illustration by: Abbie Zuidema
Recipe by: Julian Calcott & Ed Szymanski
This recipe was inspired by Cherry Point Restaurant, a bright star in Brooklyn newcomer eateries. Dreamed up by Julian Calcott & Ed Szymanski of Cherry Point, this salad is deceivingly “simple”. It was a delight to illustrate all the elements of taste that make up this lips smacking dish.
Every time we'd visit my grandmother as kids she'd make stoemp and sausage for us, and we'd grind mounds of parsley on top. She doesn't cook a lot of things, but this simple Belgian recipe was guaranteed to be on the table at least one night we were there-- and sometimes she'll still make it when we're visiting together. It's a nice, easy meal that I've made a bunch in college too! Most of the ingredients are things I tend to keep around anyway, and the sausage could be substituted for other kinds of sausage or really anything else you like! And the best part, it always tastes like family and home.
We love to visit the start of the Volvo Ocean Race in Alicante. Not only the sailing but also the Spanish kitchen. It's there where I always buy Pimentón de la vera "El Ángel"(what's in a name!). A perfect spice to use in a perfect dish. Pasta with chorizo & pimentón.
When you need a vacation to Hawaii, but your bank account says you can take a vacation to the backyard. When you want to be on a beach, but you're stuck in snowy Ohio. When you've had a long day and you just need a vacation!
Check out my website! http://kmcintire1.wix.com/katlynerin
If you've never had membrillo, or quince paste, before you're in for a treat! You just have to get hold of some quinces which aren't often found in the supermarkets in the UK, but try Farmer's Markets in the Autumn when they're in season. Traditionally it's eaten with Manchego, a Spanish hard cheese, but to be honest it's still delicious with cheddar, or feta, or with crumbled stilton and butternut squash baked into a pie a la Ottolenghi. You can make it in large batches, and give little parcels to your friends for Christmas - it keeps for ages wrapped in greaseproof paper.