A great recipe that reminds me of dear friends: Mussels Saganaki!
It's a recipe made with a lot of the most famous mediterranean ingredients.
Here the recipe:
Ingredients:
250 g mussels, shelled
3 tablespoon(s) olive oil
1 onion, dry
salt
pepper
2 tomatoes
2 clove(s) of garlic
1 teaspoon(s) granulated sugar
1/2 teaspoon(s) oregano, dry
thyme
1/2 chili pepper
2 tablespoon(s) homemade ketchup
150 g feta cheese
Preparation:
Place a pan over heat and let it get very hot.
Add the olive oil and finely chopped onion. Sauté and let it caramelize nicely.
When ready, add the pepper, salt, thinly sliced garlic, granulated sugar, dry oregano and finely chopped thyme. Mix.
Add the finely chopped chili pepper, lower heat and add the grated tomatoes.
Bring the sauce to a boil and allow most of the liquid to evaporate. Add the ketchup, mix and add the shelled mussels.
Transfer to an ovenproof bowl.
Cut the feta into pieces and place over the mussels. Add the olive oil, pepper and thyme.
Bake in a preheated oven broiler for 2-3 minutes, until the cheese turns golden.

Buon appetito!

Summer is here ! Get ready for a nice and juicy grilled fish on the grill. Simple is the best !

A traditional greek recipe for It’s All Greek to Me Play Along. My husband goes Gaga for sardines. This one is for him.

A happy meal from a long time ago when I lived in the Canary Islands for a while. It is super-simple and absolutely declicious. The cream, garlic and tomato puree makes a great sauce that goes with many different ingredients. Make sure you have a bowl of water available for sticky fingers!

Every lunar new year, this is one of my favourite dish to make because it’s easy, pretty and my kids eat broccoli. One can include or substitute a variety of items such as shiitake mushroom, prawns, tofu, clams, abalone. Most of lunar new year dishes have fancy name and this is called abundance like flowers blooming.

I am a Portuguese illustrator who has lived in Milan for 8 years. The memories I have of Portugal are varied but the smell of food that is felt throughout the house while my mom is cooking is one of the things I miss most. "Bacalhau" (cod fish) is in fact a very common food in our kitchens as well as chouriço accompanied by a good wine. This is thus a representation of a Portuguese house

Fresh flavors from the sea!

A scene from the central fresh market in Hoi An, Vietnam

I didn't become a fan of seafood until recently, but seafood stands always fascinated me. Fish and lobsters and crabs were always so strange and neat to me, though the fishy smell did deter me from eating it for a while. The specific stand that made me think of seafood was Mr. Bill's Seafood at the old farmer's market in Lancaster, PA. The stand was set up in 2011, and the building itself in 1730, the marketplace leading to King George decreeing Lancaster officially a town!

This Recipe is created for MICA elective class Illustrating the Edible. Steamed Perch is a cantonese cuisine and It reminds of my mom and my family because every Chinese's lunar new year eve, we will have it together.

Grilled Tuna in Rosemary and Garlic, Palermo Style

an oven-baked fish

Although I'm not Italian, I love everything that goes into the Feast of the 7 Fishes! It's an Italian-American celebration of Christmas Eve with dishes of fish and other seafood. I love seafood! I love pasta! For the past 3 Christmases my boyfriend and I have gotten conveyor belt sushi, so that's as close as I've gotten to eating fish on Christmas! Cheers everyone!

I immediately fell in love with ceviche when I traveled to Peru. Upon arriving back home, even I made the dish for my friends! They were skeptical when I served them raw fish in a bowl and they asked, "So... now we cook it?".

For this illustration, I combined a recipe illustration showcasing the freshness of the food, with a map of my journey from my sketchbook.