Fresh collard leaves, seasonings, and slow cooking transform a simple vegetable into one of the South’s most recognized side dishes.

Inspired by Colombian home cooking, this illustration showcases Bandeja Paisa with its combination of rice, red beans, pork, fried egg, avocado, and fried plantains.

Cornbread is a simple, hearty bread made from cornmeal, eggs, buttermilk, and fat, with a crisp crust and tender, crumbly interior. Its roots stretch back to Native American cuisine.

Southern Cornbread is traditionally savory and cooked in a cast-iron skillet.

A fine art print featuring traditional Brazilian coxinhas: Golden teardrop-shaped croquettes filled with shredded chicken and wrapped in a soft dough, inspired by one of Brazil’s most popular street foods.

Closely associated with Maryland and the waters of the Chesapeake Bay, crab cakes showcase sweet crab meat shaped into patties and lightly cooked until golden.

Crêpes suzette are thin French pancakes served in a rich sauce made from butter, sugar, orange juice, and orange liqueur, traditionally flambéed for a dramatic finish.

The handwritten notes in this recipe are in French.