Sarah FeronePhiladelphia, PA, US
I’m a freelance illustrator based in Philadelphia. After many years designing for the advertising and non-profit worlds, I turned to illustration where my love for drawing and design converge.
As an illustrator, I love collaborating on all sorts of projects including editorial, advertising, packaging, and children's products. My work balances a love of handmade and digital processes for a fresh, artful approach. I’m inspired by the stories behind everyday experiences, with a focus on good eats, healthy living and globe-trotting.
Recipes By Sarah Ferone
My Fave Memory! For holidays, my mom always makes dill dip to put out with cut up veggies like carrots, celery and broccoli. I was never a fan of broccoli then, but dipping the florets for a generous helping of the dip endeared them to me because I thought they looked like trees with snow on top. It was one of the only ways I would voluntarily eat broccoli!
Classic chocolate chip cookies are always a favorite, and making them is part of the fun! A little bit of whimsy, a little bit of messy, makes for a scrumptious cookie. I was inspired by vintage cookbooks and graphic shapes for this one.
Also this was created for the Crush Illustration Collective monthly challenge where our members create an illustration based on a theme.
I love the warmth and spiciness of ginger beer and the dark and stormy has always been a favorite of mine. However, these three cocktail variations bring an interesting and refreshing note to this classic with floral elderflower, a spirit from South America, and surprising anise. Cheers!
I've wanted to experiment with Strawberry and Balsamic for a long time and I love sweet and savory flavors together! Plus, I'm still trying to make the perfect non-dairy ice cream that matches the richness of full fat ice cream. It's kinda decadent and should be savored a little bit at a time!
I note in the recipe for those who would like to reduce the fat to make it 2C. each of the coconut cream and almond milk. It'll probably get icy though.
This is a super classic and rustic recipe from Tuscany. The name means "beans in the style of little birds." I discovered it when I was studying there and loved the simple ingredients! Traditionally you'd use dried beans, but I'm too impatient for that!