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When I saw the prompt for the next challenge, I immediately thought of Mac and Cheese. This is a recipe that I have been making for years for my family. I wanted a different kind of illustration than the 1st challenge and I started thinking about how Mac and Cheese was created. I tend to have a quirky sense of humor, and this was what popped into my head!
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.