Search for anything!
Found 488 Illustrations
During this quarantine period, the staples in my pantry are luncheon meat and ramen noodles. This is an easy recipe if you want to “level-up” your instant ramen noodles by adding luncheon meat, hard boiled egg & scallions. If you have any leafy greens in the ref like cabbage, spinach or bean sprouts, you can throw them in as well.
Arborio rice has been easier for us to acquire during this time of quarantine versus white rice and/or brown rice. Because of this, we learned how to make Chicken Risotto! It was surprisingly simple with loads of patience and stirring endurance.
This dish is something my sister would always cook for me when I visited her. As she has gotten older, she's modified the recipe due to certain dietary restrictions and lifestyle choices that she's made, however we all agree it's more delicious this way. Try substituting out the heavy cream found in most vodka sauces with this cashew cream alternative!
Made for Rebecca Bradley's Food Illustration course, Spring 2020.
Being a military kid mean't that my early years were spent moving around to different places. When my family moved to Rome, Italy from 2005-2007, our experience there definitely changed the way we eat and enjoy food as a family today. My Dad's Pasta Primavera is a dish that he would throw together when we had a few zucchini in the fridge and some parmesan cheese left over. It is a dish I also make for myself all the time due to it's simplicity and nostalgia which helps me in my busy college life right now. I hope those who make this dish think of good times cooking with their family like I do when making this.
This is one of my childhood favorites. It takes me back to Christmas time at Grandma's house, and the wonderful smell of perogies cooking in the air. My grandma always made sure I got to have a taste before anyone else, and that's a memory I keep close to my heart. I hope you all will try it! I promise, it won't disappoint.
This is an Italian classic. Almost every mum in Italy has her own recipe for pasta and fagioli. I love it bacause we use all the different kind of leftover pasta we can find in her cupboard, so it is an Italian way to avoid waist of food: eating!!!
In my family we make it without cheese nor ham, so it is a yummy vegan version! My mamma uses blackeyed beans. I can feel her fresh toush when she puts parsil and olive oil at the end: the smell is unique.
I really love her elegant version of this amazing recipe!