Classical Italian dish

This is the kind of recipe that uses what's left in the pantry at the end of the week to create a tasty dish. Most Italian kitchens have all these ingredients always at hand: olive oil, olives, garlic, capers, anchovies and tomatoes... There are many theories on the origins of the name of the dish, but as I remember, it's just a frugal way to make do with what is available! Global Cuisine

Tramezzini seafood geometry

Food geometry

An adapted illustration from my forthcoming book (with author Rachel Wharton): American Food: A Not-So-Secret History

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A super quick and easy pasta dish. Don't be fooled, even though it's simple it will be a go-to recipe for you!

A French onion, anchovy and olive pie from the region of Nice, in the south-east of France.

Remember to de-seed the chilies! WEAR GLOVES PLEASE

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Stroncatura is a particular type of home made pasta produced gathering from the ground the flour and crumb residues mixed with bran during the milling of wheat, that once it was produced only in the province of Reggio Calabria.
The “Stroncatura Recipe” is prepared with simple ingredients.

Just what it is: a basic recipe for a quick and good pasta

This Korean fish cake soup was something my mom used to make for my family during the winter time since I was young and it has always been one of my favorite winter soups! We would all sit around a table together and enjoy the delicious fishcake skewers. This piece was created as a part of Rebecca Bradley's Illustrating the Edible class at Maryland Institute College of Art.

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This is my Mom's amazing Korean warm noodle soup recipe. She often makes it because it is easy to cook and it is one of my Dad's favorite dishes.

This is made for Rebecca Bradley's Illustrating the Edible class at MICA.

This a super tasty tangy tomato pasta sauce recipe that the whole family will love!