This recipe is something I love to make when I'm craving that classic Asian noodle flavor, but want something a little bit better made than the store-bought bricks alone.

This is a Recipe illustration created for Illustration 1 class for Baked Mac and Cheese.

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.

Fish sauce and soy sauce are added to this rich pasta sauce to up that umami kick. Top the dish with lots of grated cheese for an ultimate umami bomb. My interracial family loves this, thanks to food fusion!

Porotos con Riendas (Navy beans with spaghetti) is a really traditional and popular chilean recipe. It´s old but still today is a very common dish in chilean homes.

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!

Beans Around the World

Classical Italian dish

'Seafood Spaghetti' illustration for Global Cuisine

pasta, pancetta and peas

Cappelletti! Typical pasta from Emilia-Romagna, my home-region. In my family we used to make them all together for Christmas and cook them in broth, which is also the way I prefer to eat them! I need to learn how to make them in my own... Maybe it could be one of my new year resolutions!

This is the kind of recipe that uses what's left in the pantry at the end of the week to create a tasty dish. Most Italian kitchens have all these ingredients always at hand: olive oil, olives, garlic, capers, anchovies and tomatoes... There are many theories on the origins of the name of the dish, but as I remember, it's just a frugal way to make do with what is available! Global Cuisine

There is a region in bavaria called the Allgäu. It is famous for the beautifull Alps, for fairy tail castles from our former king ludwig the 2nd and of course for Kässpätzle. It´s a kind of handmade pasta with flavourfull Cheese and fried onions, absolutly delicious.
My Sumission to the Global Cuisine challenge

This is the sequel to the previous Pierogi recipe, but this primarily focuses on the two different fillings used.

Easy and lovely recipe!!