Posts Tagged ‘recipe’

On the Rocks – ice illustrations for

July 9, 2013
I’m so excited that I can finally share this project for you. I recently illustrated an article on cocktail ice, written by Sara Bonisteel, here are the images!
As you may have guessed, the research for this was particularly fun.

For more updates and silliness, you can also follow me on Facebook and Twitter.

Made Weekly – Asparagus with Miso Tahini dressing

April 26, 2013

There’s already a new Made Weekly video up!

Also, have you checked out my Etsy store?

new food project – MadeWeekly tumblr video!

April 25, 2013

Rachel Crawford of the lovely MadeWeekly food tumblr decided to make the leap into video and contacted me to make some art for her project. I was thrilled to be included and it turned out wonderfully.

Shaved Asparagus Salad

Is it just me or is she sexily shaving that asparagus?

You can see a behind-the-scenes picture of the shooting process here.

And for a double whammy of exciting news, my artwork was recently featured on the A.I. Friedman tumblr!

Thanks for the shout, guys!

lemon gnocchi with spinach and peas

September 5, 2012

My second Epicurious recipe illustration has been posted!

We’re currently seeking votes for the next illustration. Please feel free to suggest a recipe in the comments section of the Epicurious blog here.


This made a super delicious dinner, I highly recommend it!

Here is the original recipe.

Here’s a link to the first recipe illustration.

sneak peek – new epicurious illustration

August 27, 2012


Follow me on twitter, @catbee643!

test kitchen – lemon gnocchi with spinach and peas

August 18, 2012

Last night I made the lemon gnocchi with spinach and peas recipe that was selected the Epicurious blog readers and it was DELICIOUS.


Look for the illustrated recipe on the Epicurious blog sometime during the first week of September!

ill-fitting piercing jewelry annoys me

August 9, 2012

So I’m doing stuff with my twitter account besides just reposting blog entries. If you want to follow me I’m @catbee643!

Also, the Epicurious gods have spoken and chosen the recipe for my next illustration and it is….

Lemon Gnocchi with Spinach and Peas.

Sounds delicious, I’m already looking forward to it!

epicurious tomato tart comic

August 3, 2012

I am so excited to finally be able to show you the piece I made for the Epicurious blog, Epi-log.

It ended up being a whopping 59 inches of comic art and hand lettering. Take a look (it may take a minute to load)!

Again, they’re looking for users to submit votes for recipes that they’d like to see me draw next via the comment section here. Please take a minute to drop in and vote* so that I have the opportunity to put another one of these together!

*You do have to create an account on the Epicurious website to vote but you don’t have to sign up for any of the newsletters if you don’t want. It just takes a minute and keeps spammers from being able to anonymously leave annoying comments.

homemade pickles

December 1, 2011

This is the second time that I’ve found that some of the best food looks like an aquarium (the first was wonton soup).

case in point

I used to be intimidated by the idea of pickling, having to buy jars, boil jars, store jars etc. Fortunately, I discovered that isn’t all necessary. Vinegar is an inhospitable environment for bacteria growth and while this brine is diluted, it’ll still keep in your fridge for at least a week.

Here are the ingredients:

You can pickle pretty much anything so I decided to start with carrots and cauliflower first.

To make the brine, first, you mix 1.5 cups white vinegar, 1/8 cup sugar, 4 teaspoons salt, 1 tablespoon cumin seeds and 2 teaspoons red pepper flake in a heat-proof container. Then stir in 2 cups HOT water until the sugar and salt both dissolve.

Step one is definitely a place to get creative. The original recipe that I read called for mustard seed, coriander and a few things I didn’t have so instead I dug through our spices and picked two I thought would taste good (cumin seed and red pepper flake), and guess what, they do. Don’t be afraid to try an idea just because you didn’t see it in a recipe.

Step two, crush garlic, a LOT if you like it, a little if you’re don’t, and add it to the brine along with about 3/4 cup of chopped fresh dill. Stir that all up and then add your chopped veggies. Let it sit overnight and BAM, within 24 hours you have delicious (and healthy) pickles!

kitchen-sink sticky buns

September 20, 2011

While trying to figure out what to make for an end-of-summer bbq, I decided to use what I had on hand. That list included:

puff pastry

peanut butter

chocolate chips



First I unrolled the pastry and laid everything out as evenly as I could.

I cut the caramels and marshmallows into thirds so it wouldn’t be impossible to roll up.

it turned out pretty lumpy anyway...

Then I cut the roll into pieces and placed it into a cookie sheet lined with parchment paper.

Lastly, I popped it in the oven for 12-15 min, or until everything looked golden and delicious.

They’re kind of crazy looking but fortunately they went over so well that I didn’t have to bring any back home to tempt myself!


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