The secret life of a quiche´s ingredients.

A grown up take on mac and cheese, with silky ricotta and crispy bacon! Yum!

Twist on the BLT with the addition of turkey and avocado. YUM

One of my best friends suggested this illustration (his favorite meal). Bacon cheeseburger always delicious.

Picnic Broccoli Salad is a family favorite and is required at every summer picnic. The crunchy broccoli and tangy dressing pair wonderfully with the saltiness of the crumbled bacon and sweetness of the white raisins. Enjoy!

To me, the very first signs of summer are the bright yellow faces of the dandelions springing up everywhere. What better way to celebrate summer in a salad than by tossing some of their tasty greens with salty bacon and a hot, salty vinaigrette. The greens are bitter, so if you don't like bitter, you may want to add a little sugar to the dressing.

This dressing was a staple in our house growing up. You can buy it in stores, but I like making my own. It also makes a great dip for veggies!

This was done as a demonstration for my Materials and Techniques class at SCAD Atlanta. I've had several classes create illustrated recipes for TDAC but I've never actually completed one before, and it was great fun! The technique is watercolor and colored pencils on 300# hot press watercolor paper with touchups in Photoshop. I "borrowed" the recipe from https://cafedelites.com/ because it just sounded so delicious. I haven't made it yet, but it's definitely happening soon. Enjoy!
#scad, #scadillustration

I know it sounds crazy but this is the most delicious ice cream I have ever tasted!
For a long time I've been dreaming of a kind of salty ice cream. I love yogurt ice cream but most of them are really sweet and not exactly my thing. And then this magical Italian guy appeared in my hometown and started making the most incredible ice cream!
The creaminess of the Pecorino cheese and heavy cream, the crunchy bacon on top (I know, right!?) and a pinch of black pepper takes you taste buds on an unforgettable journey!

As a child, my father had Friday's off from work. In the morning, he would put on a big pot of pinto beans that we would eat together for lunch. I would sit at the table and play with my toy animals and use uncooked beans as ‘feed.’ We always had fresh tortillas for scooping and my dad would shred cheese for us to put on top. This is one of my favorite memories growing up! My mom would then turn the leftover beans into refried beans for other meals over the next few days.

This is a quick and easy recipe for refried beans that my family loves. At least a couple times a month I get a request to make "Mama's Yummy Beans!"

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!

Our family has enjoyed Grandma’s delicious pinto bean recipe for over 75 years. Even during the lean years, when money was scarce, my grandparents enjoyed a daily serving of pinto beans which provided protein, fiber, and other vitamins and minerals...and they were tasty to eat, too. We are grateful for the “ legacy of beans” in our family!

Beans Around The World: Italian? Or American?

Nonno (Grandpa) was Italian and he made these beans for my dad, who rarely left his farm (Va Via Farm) in Michigan. So I thought I'd have a little fun with the idea of whether this farm scene could be re-imagined as an Italian scene. Actually, though, dad didn't really have a silo. If he did, he certainly would not have let the roof rust!

The other question of the day is whether Nonno's Bean Blend is wine or hot sauce? You'll only know by trying some, since "No-one says 'no' to Nonno"!

Photo credit goes to Sandra Salamony, who took the photograph from which Nonno's close-up is based. Thanks, Sandra!