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Cécile

Princeton, NJ, US

Bio:

I'm a freelance watercolor food and botanical illustrator, and a food lover. I grew up in France and now live in Princeton, NJ.

I draw and paint in a variety of styles, both digitally and with ink and watercolor. I tend to favor clean lines and soft colors.

Recipes By Cécile

My Kitchen Garden by Cécile

Princeton, NJ, US

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A whimsical illustration of the importance of growing the food you cook (or knowing who grew it!).

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Onigiri: Japanese Rice Ball Snack by Cécile

Princeton, NJ, US

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These delicious triangular Japanese snacks are made from white rice, filled with tuna, salted plum, salmon, or another savory treat, and wrapped in nori or shiso leaf.

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Happy Valentine's Day! by Cécile

Princeton, NJ, US

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Enjoy these sweet conversation hearts!

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Breakfast Bits by Cécile

Princeton, NJ, US

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Some breakfast favorites illustrated with watercolor, in a macro photography style. Vegan, paleo and meat lover options included!

La galette des rois - Three Kings Cake by Cécile

Princeton, NJ, US

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A French tradition on January 6th, this cake is made of puff pastry and frangipane--an almond paste filling. In each cake a small porcelain trinket is placed, and whoever finds it is crowned king or queen.

Culinary Seeds by Cécile

Princeton, NJ, US

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Some of the delicious culinary seeds available to flavor your creations: Fennel, Fenugreek, Nigella, Cardamom and Flax (watercolor illustration).

Cupcake Party! by Cécile

Princeton, NJ, US

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A selection of mouthwatering frosted cupcakes.

Ice cream! by Cécile

Princeton, NJ, US

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Cones, cups, bowls, sandwiches and quenelles: whichever way, ice cream is delicious!

Ready, set, cook! by Cécile

Princeton, NJ, US

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Hand drawn type using kitchen utensils (ink and watercolor).

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Festive Nibbles by Cécile

Princeton, NJ, US

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Champagne, canapés, and mince pies, just in time for the holiday season!

Pumpkin Pie in the Sky by Cécile

Princeton, NJ, US

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Wishing you all sorts of delicious pumpkin pie this fall!

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Pasta e musica by Cécile

Princeton, NJ, US

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Cook some pasta, add pesto, tomato sauce, or garlic and olive oil, maybe a few sautéed mushrooms... and eat while listening to a little Vivaldi!

Beans of all shapes and kinds by Cécile

Princeton, NJ, US

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Beans can be a healthy part of your diet. Can you spot the delicious but not so healthy one here?

The art of making crêpes by Cécile

Princeton, NJ, US

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The secret is in the flipping!

Juicy fruit by Cécile

Princeton, NJ, US

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Lemon, Lime, Variegated Pink Lemon, Key Lime and Finger Lime.

Hot hot hot! by Cécile

Princeton, NJ, US

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Spicy hot peppers in all shapes and colors!

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Time to Can Those Summer Veggies! by Cécile

Princeton, NJ, US

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Canning is a great way to preserve all the summer goodness of fresh vegetables!

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Eat your veggies! by Cécile

Princeton, NJ, US

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Eat between 2 and 3 cups of vegetables a day, fresh and organic if possible!

Tea around the world by Cécile

Princeton, NJ, US

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The word for tea is a variant of the same root word in almost every language. Represented here (clockwise from left): Spanish, English, Thai, Hindi, Chinese, Arabic, French, Hebrew and Russian.

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Wobbly Foods of the Sixties by Cécile

Princeton, NJ, US

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Retro jello molds you may not want to try!

Elote (Mexican Grilled Corn) by Cécile

Princeton, NJ, US

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Grilled corn with butter, lime, cayenne and chile powder, and cotija cheese.

It's Tea Time! by Cécile

Princeton, NJ, US

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Pink tea cups and chrysanthemum tea! It's tea time somewhere in the world!

Easter Feast by Cécile

Princeton, NJ, US

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Happy Easter!

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A Feast of Greens by Cécile

Princeton, NJ, US

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Kale, spinach, radicchio, lettuce, chard, endive, rocket.

Apples and Oranges by Cécile

Princeton, NJ, US

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But really Pears.

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Fresh Berry Feast by Cécile

Princeton, NJ, US

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Strawberry, Gooseberry, Currant, Wineberry, Blueberry, Goji Berry, Blackberry, Tomatillo, Raspberry.

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Nuts! by Cécile

Princeton, NJ, US

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Walnut, cashew, macadamia, pistachio, almond, pecan, Brazil nut, peanut, hazelnut.

Tropical Fruit by Cécile

Princeton, NJ, US

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Dragon Fruit (Pitaya), Pandanus Fruit and Cherimoya

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Root Vegetables by Cécile

Princeton, NJ, US

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Yellow radish, radish, sunchoke, malanga, turnip, beetroot, purple carrot, horseradish, and sweet potato. All healthy and all in season right now!

Dried Fruit Feast by Cécile

Princeton, NJ, US

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Raisins, pears, strawberries, pluots, blueberries, bananas, apples, dates, figs, cranberries.

Sweet, Spicy and Festive Drinks for the Holidays by Cécile

Princeton, NJ, US

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Mulled wine, cranberry mule, mulled cider, hot chocolate and eggnog.

Edible Flowers by Cécile

Princeton, NJ, US

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Garlic, Radish, Squash, Daylily, Pansy, Nasturtium, Borage. Add them to salads, ice cream, desserts. Always make sure you know which parts of the plant to eat, and check that no pesticides have been used!

Poached Pears in White Wine and Honey by Cécile

Princeton, NJ, US

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A wonderful winter dessert, great for Thanksgiving! In a dutch oven, slowly poached 4 peeled pears in 2 cups of (sweet) white wine. Add 2 sprigs of rosemary and 3 tbs of honey. Optionally, sprinkle some pepper. After boiling, simmer for about 30 minutes.

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Fruit Salad by Cécile

Princeton, NJ, US

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Cut some of your favorite fruit into bite-size pieces. Blend sugar and fresh mint leaves, and sprinkle a little on top of the cut fruit. Enjoy!

Sardine Ceviche by Cécile

Princeton, NJ, US

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A fresh, tangy and spicy recipe. A Portuguese dish of marinated (sustainable) fish, with a summer vegetable salsa.

Wild Mushrooms on Toast by Cécile

Princeton, NJ, US

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A delicious savory tartine, with a nutty, woodsy flavor. Can be made vegetarian.

Citrus by Cécile

Princeton, NJ, US

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Refreshing lemon, lime, orange and grapefruit slices.

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A Feast of Pastries! by Cécile

Princeton, NJ, US

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Palmiers, éclairs, macarons, chouquettes, danish, croissants...

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Mexican Mole Sauce by Cécile

Princeton, NJ, US

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A dark, rich, chocolate-based sauce that combines Mexico's European influences and indigenous Aztec culture. It comes in several varieties, from bittersweet to fruity, hot and spicy.

Lime Curd by Cécile

Princeton, NJ, US

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A sweet-tart lime spread, good on toast or in plain yogurt.

Pissaladiere by Cécile

Princeton, NJ, US

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A French onion, anchovy and olive pie from the region of Nice, in the south-east of France.