Inspired by American bakery-style cookies, this recipe combines chocolate chunks, pistachios, and flaky sea salt in every bite.

Stone crabs are closely associated with coastal regions of the southeastern United States, particularly Florida, where the fishery is carefully managed and harvesting is limited to the claws, allowing the crabs to regenerate them over time.

They are most commonly served chilled with a mustard-based dipping sauce, a regional staple popularized by restaurants such as Joe's Stone Crab. The sauce typically combines mustard, mayonnaise, and spices, offering a sharp, slightly sweet contrast to the delicate flavor of the crab meat.

This watercolor art print features a classic coastal oyster dish: freshly shucked oysters served on ice with mignonette, horseradish, and cocktail sauce, paired with a glass of champagne or sparkling wine.

Oysters have long been part of coastal food culture, harvested from estuaries and shorelines in regions around the world. In French coastal areas such as Brittany and Normandy, they are traditionally served raw with mignonette: A simple vinegar and shallot sauce that complements their natural salinity.

In the United States and the United Kingdom, oysters are often paired with horseradish and cocktail sauce, reflecting regional preferences for stronger flavors. Serving oysters with sparkling wine, particularly from the Champagne region, is based on balance: acidity and effervescence offset the briny character of the oysters.

A retro-inspired still life watercolor featuring a classic burger and fries.

Combining ingredients widely used throughout the Mediterranean, Moussaka has become a symbol of Greek cuisine around the world. This illustration traces the recipe behind the celebrated dish.

Sofrito traces its roots to the Mediterranean, particularly Spain, where the cooking technique of slowly frying ingredients in oil dates back centuries.The name comes from the Catalan word "Sofregit" (meaning "lightly fried").

During the period of Spanish colonization, the technique traveled to the Caribbean and Latin America. There, it evolved by incorporating local ingredients like tropical peppers, cilantro, and culantro, creating the vibrant regional versions used today.

This recipe art print highlights both traditions:

The Spanish Sofrito, with its rich tomato base, and the Puerto Rican sofrito, known for its fresh, herbal profile.