Easy recipe to make Buta Chashu Donburi - the recipe created by my wife. I asked her to write the recipe and draw it.

A real north of Italy recipe! you can cook the canederli in hot broth or in ragù sauce!

Delicious Breakfast

A bao can be filled with almost anything. ... Also known as steamed buns or baozi (包子), bao is a complete meal conveniently packed away in a white, warm, soft bun.

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

Brazilian Black Bean Stew Recipe

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.

Beans around the World...Ahoy Matey! This recipe is said to be from the mid 1800’s, from a staple of “Yankee” real cooking, Durgin-Park in Boston, sadly now closed, but I have the recipe from a visit a few years ago. The Best baked beans ever, deep brown, and delicious! The key is, you have to keep them moist over the six hours of baking, adding water slowly, as the recipe says, “you can’t just let the pot sit in the oven’...and don’t flood the beans! You can leave the pork out, I never use it and half the sugar...you won’t be disappointed! A simple & perfect comfort dish on damp, grey days to warm your soul, and hey, they are “Navy” beans after all😝

It’s BEAN in the Family for Generations competition entry by Sara Theuerkauf:

Nothing beats a warm, comforting meal on a cold winter's night. This illustration is inspired by winters spent growing up in Nova Scotia. We had many cold, snowy nights and this simple, flavourful meal was a favourite and one we continue to return to each winter season. We'd slather mom's brown porridge bread with butter and use it to sop up the leftover sauce. The recipe is based on a recipe in the book by Marie Nightingale titled "Out of Old Nova Scotia Kitchens".

- Sara Theuerkauf

The Traditional French Cassoulet.

Beans are the backbone of this dish, they make up the bulk and can make or break this recipe.

This is a traditional recipe that we cook very often. The taste and smell of food cooked in a cauldron is unique and the meat from the pork shank falls off the bone and melts in your mouth.

A traditional Chinese hot pot. It is very popular, especially for the Spring Festival.
Project for a class in SCAD.

Beans are the main subsistence base in Salvadoran families. Each member adds the ingredients to their taste, and just like that the bean soup magic is created. This piece is a compilation of ingredients and combinations that Salvadoran people make in the White Beans soup (Great Northern Beans) and in the Red Beans soup.
The hand draw digital style is presented in typography and illustration as a reflection of the combination of flavors that each person can create. The background of the piece refers to the typical tablecloth occupied in El Salvador.

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!