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Watercolor Collage by: Abbie Zuidema
Recipe by: Rashmi Panday
Mango! Mango! Mango! Ode to a family recipe. Champagne Mangoes are my favorite fruit. Handed down from mother to daughter, it was a delight to watercolor & collage mangoes for this family recipe. The vivid colors of India, illuminate the ingredients that compose this mouthwatering accompaniment.
This recipe originates from Mexico, but my mom loves trying new things that she isn't familiar with. The first time she made it was around 10 years ago and she put too many spicy peppers in it, and when she tasted it she shouted "Holy Moley!" (among some other choice words) Which is why I decided to call it "Holy Moley Guacamole." It can be spicy and delicious.
Green mangos are very popular in Thailand. I would buy a bag of chopped green mango from a street vendor when I lived in Bangkok, and it always came with a small plastic bag with prik kluea（salt and chili powder）to dip. I was a bit skeptical at first, but it tasted soo good!! The spicy touch really brings out the mango's delicate sweetness, so why not for ice pops, too!!
Summer is Mango season, but we all try to keep a little bit of it back as summer turns to monsoon.
Original CHUNDO is meant to be made over several days cooked by the blazing summer sun. But summer showers, cloudy days, dust storms and birds can make things complicated if you wait for too late in the season. This is the quick and easy way out and tastes slightly different from the original, but still great!