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No British Christmas is complete without a Christmas Pudding. Early Christmas puddings contained meat, as well as onions, wine, spices and dried fruit. The tradition of Christmas pudding did not appear in England until introduced to the Victorians by Prince Albert, husband of Queen Victoria. By this time the pudding looked and tasted much as it does today. Although some feel it has fallen in favour, it has an iconic role in vintage Christmas themes.
I came up with this ice pop recipe when I visited Hanoi. I had so many cups of vietnamese coffee which was ubiquitous in the city. Their coffee comes with rich condesed milk. As the milk is so thick, the coffee and the milk separate out completely in a glass. I love the perfect two-tone colour. So beautiful!
My Grandma made this sweet berry sauce to use up the abundance of fresh berries from her backyard. The most distinctive memory I have of it is the beautiful purple-red stains it left on Grandma's white table top, inspiring the color of the hand-dyed background fabric. My favorite use is as a topping for toast; it's a great breakfast!
This piece was made for Rebecca Bradley's Illustrating the Edible class at MICA.