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Living in California we have a bounty of avocados. We eat them all the time! I was so excited when the avocado toast trend took off and so many people came up with inventive new ways to enjoy one of my favorite breakfasts. I eat avocado toast weekly at home and this is my dream creation - avocado toast with soft boiled eggs, smoked paprika and fresh edible flowers alongside a frothy cappuccino.
Edible Food Challenge.
My mother created the most magnificent Easter display on the dining room buffet every year complete with grass, eggs, and all. So, she was less than happy when, instead of referencing her buffet, I mentioned how much I used to love Easter eggs with little dioramas inside. Sorry, mom! I loved your buffet, too! But when I learned that tulip flowers are edible, I thought that they would be a perfect vehicle to house edible dioramas! Hint: Assemble each scene on a cracker topped with a cream cheese spread before carefully inserting the scene into the tulip. Enjoy!
I drew this terrine a while back and wasn’t quite happy with the result.....outside of the lovely tie dye that can only come from the saturated colour of beets bleeding into something light. Here it’s beets and goat cheese compressed into a terrine....just a sultry deep amethyst and golden amber veining into delicate, lily white goat cheese. I added a sprinkle of edible pansies full and lush on either side and some cute critters that might frequent such a succulent scene. Now, I feel it’s more complete.
Similar to my last entry, this one is central to one of my absolute favourite things: the appetizer. A little nosh, a small nibble, a tiny palate tease before things really get started at a meal.....however, appetizers are often my go to and the stand out. Why? Because you can have small bites of a bunch of different things! Just like tapas, variety is the spice of life ;) And edible pansies? Well, they just add to the fun. Xx
Goodness. Truly, I mean actual goodness is what I think of when I look at these pure, white as snow goat cheese pats. Simple, clean recipe too: soft, tangtastic goat cheese; chopped arugula; lots of fresh cracked pepper; drip, drop of clover honey; sprinkle of chili flake. Mix, mix. Form into palm-sized orbs and then scatter with beautiful edible flowers...whichever make you happiest. Serve with some nice toasties or crackers. Oh, and crisp white wine. Make for springtime parties always...or just to celebrate the first robin redbreast sighting, whiff of lilacs, or feeling of warm sunlight. Xx
So, my grandma on my mum’s side was not - nor did she ever care to be - all that into cooking. My mum recalls a boiled ground beef dish from her childhood that turns her green almost every time she talks about it. Also she gags on the memory of tinned, mushed peas and tongue. Then there was the rutabaga casserole....I digress....it was post war times and it’s totally understandable. Anyhow.
My grandma was a great lover of the outdoors and a woman who paused to watch and help her grandkids (myself included) to notice things like poplar leaves applauding the wind. She was a pediatrician, a darn good one, and had such a special way with little kiddos. Enter nasturtium tea sandwiches (or rollers, as she called them).
Combining her love of nature with something she knew we would find fascinating, I’ll never forget her showing my sister and I how to carefully select and pick leaves off of one of her overflowing nasturtium pots that happily grew on her back porch. We followed her into the kitchen where she took some generic brown bread and rolled it over a few times with a glass bottle until it was good and flat. Then, she spread it generously with butter. My sister and I washed the leaves and tore them up into little strips. We mixed the leaves with cream cheese, salt and pepper and covered the bread with the mixture. Then we rolled them up into little pinwheels while grandma made some strong Earl Grey tea. We all sat at the kitchen table and ate these perfect little bundles - made o so peppery with the nasturtium and o so rich with the butter and cream cheese. Washed down with the hot tea. It was perfection in my memory. And then we each got a orangey nasturtium flower to wear in our hair the rest of the afternoon.
Nothing more fun than cooking home-made Yamballs with my family and friends on a relaxed weekend: This is a easy homemade recipe for everyone who loves Chinese desert to try out. If you like the bubbles in bubble tea then you wouldn't want to miss the yamballs.
Created for Rebecca Bradley's Illustrating the Edible course, Maryland Institute College of Art. Thank you for bringing up such a fun project!
This is a fun recipe I have shared and made with friends for parties and get togethers. Perfect a for a group session of Dungeons and Dragons, or even for single consumption! I don't judge! The illustration was a lot of fun to make, I hope you enjoy!
Beets are truly magnificent. Not only can they grow in pretty much any climate, they are a chameleon in how they enmesh themselves into savoury and sweet recipes with equal aplomb. Oh! And they make wicked good tie dye, as their jewel toned stain is so deeply hued it is otherworldly in its vividness. So this beet hummus is freaking delish, AND it's good for you AND it will sustain you throughout the day. On crackers or toasted pita with veggies for lunch, snack or whatever, it fills you right up and gives you tonneau of plant based energy to burn. Can we also mention their earthy, sweet, mineral flavour profile? Beets, beets, magical beets✨