Cajun Red Beans and Rice: Often called the “holy trinity” of Cajun cooking, it is a classic comfort dish from Louisiana, especially beloved in New Orleans.

It’s a strong addition to kitchen and dining spaces, especially alongside our other Cajun recipe prints like Jambalaya, Gumbo or Crawfish Boil

An illustration of the classic campfire treat made with graham crackers, toasted marshmallows, and chocolate. The artwork highlights the ingredients and simple assembly of a recipe closely associated with camping trips, backyard fires, and outdoor gatherings across the United States.

Candied Yams are made with sweet potatoes baked in a sweet glaze of brown sugar, butter and spices.

The dish originated in the Southern United States, where sweet potatoes were widely cultivated and became a staple ingredient. Influenced by African American culinary traditions, candied yams gained popularity in the late 19th and early 20th centuries.

Canelé is a traditional French pastry with a caramelized crispy crust and a soft, custardy center flavored with vanilla and rum.

Originating in Bordeaux, canelés are believed to date back to the 18th century, when convents in the region used leftover egg yolks from local wine production to create small pastries.

Baked in distinctive fluted copper molds, canelés became a beloved specialty of Bordeaux and are now celebrated throughout France for their unique texture and rich flavor.

The handwritten notes are in French.

Caprese salad originated on the island of Capri in southern Italy during the early 20th century and quickly became a symbol of Mediterranean cuisine. Its red, white and green ingredients reflect the colors of the Italian flag, giving the salad a strong connection to Italian identity and culinary simplicity.

This recipe print is available in English and in Italian.