Traditional Italian feel good recipe from Amatrice, a little village close to Rome. The village was recently hit by a terrible earthquake. It only takes 4 ingredients plus water, pepper and salt.

A Sweet and Sour Ribs recipe from my hometown.
This piece is created for MICA Spring 2020 Illustrating the Edible class with Rebecca Bradley

Going camping in Lake George, NY was a staple of my childhood, and in 2019 my family decided we would go back. My boyfriend, still in culinary school at the time, cooked up a stir fry I’ll never forget- so here it is! Served best with a deck of UNO cards.

Created for MICA Spring 2020 Illustrating the Edible with Rebecca Bradley

Su-Yuk is a boiled pork belly seasoned with soybean paste, garlics, green onions, peppercorns, and onions. Su-Yuck is a special dish for me since it is one of my mother's "signature recipes."

This illustration is created for Rebecca Bradley's Illustrating the Edible course at Maryland Institute College of Art.

Octopus (JJukkumi) is a signature Korean food which is spicy and sweet. When you mix all the seasonal vegetables, kimchi, tender and chewy JJukkumi (octopus) with hot served rice, you will literally lose yourself, cry out and gobble happily.Lucky for me, there is a famous JJukkumi Stir-fry restaurant just beneath my apartment back home. Since it is a little too much for weekday dinners, me and my partner save this great food only for those GRAND moments. Thus delicious Jukkumi became a memory which connects my favorite person in this world with all those happy moments in my life.

This piece is also a school project from Rebecca Bradley's Illustrating the Edible class in MICA.

To prepare the lemon and rosemary risotto with the prawns, start frying the garlic in a pan with a drizzle of oil. Let it brown and immediately add the shrimp, let it flavor for a few minutes and season with salt. When cooked, remove the shrimps and keep them aside, remove the garlic and add the rice. Toast for two minutes then blend with the white wine. Let the alcohol evaporate then add the boiling broth a little at a time. Chop half the lemon zest with the rosemary and squeeze the lemon juice. When almost cooked, add the lemon juice and the shrimp to the risotto. Serve by decorating with the mince of zest and rosemary. Enjoy your meal!

Lunch is sorted when you pack a week's worth of nutritious bowls. Start with some beans, add some grains like quinoa, a few roasted veggies, your favorite steamed greens and top it off with a tahini sauce!

One of the most typical dishes from the Antioquia region in Colombia: Bandeja Paisa (Paisa Platter), with red beans!

Category: I’ve BEAN around the World

A Southern favorite!

Feijoada is one of the most popular dishes in Brazil. It is made with black beans and some smoked meat and it's served with rice, farofa, collard and sliced ​​orange. We usually eat it on fridays or on weekends. Feijoada Dumpling is a different way of preparing it. A creative version of one of the most famous Brazilian dishes. It is delicious and goes great with a really cold beer.

Here's a traditional and hearty Portuguese recipe that is a personal family classic as well!

Trying to eat every day healthier, this is a recipe we make often at home and we love it!
It has became some of of a tradition on Friday night. We do all the recipe together and then, beer on hand, we enjoy it together while chatting about the week.

When my oldest son was younger, this was the recipe we'd make together. It was one of the first ones we made together as a family dinner. Calling it "Cowboy Dinner" made it fun for him to pretend that we were all cowboys eating a meal after a long day. The yummy, smokey scent that filled the house, paired with cornbread always has made for a special memory even now that my little boy is a young man.

I've Bean Around the World! Well, I've bean eating across Mexico, for sure! I love Mexico. Not in the least due to the fact that beans are commonly eaten at every meal. I have always felt oddly at home, surrounded by beans and art. In this illustration I hope to share the warmth of Mexico and her people, their generational devotion to craftsmanship, and the preparation of foods native to the Americas, like beans!.The comfort food of the world!