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.

Although Mapo Tofu originated in Sichuan, its recipe has travelled far beyond Chengdu. Traditional versions generally combine tofu, minced meat, chili bean paste and Sichuan peppercorns, while adaptations may be milder, less oily or entirely vegetarian.

Some cooks favor a thicker sauce and a generous coating of chili oil; others let the delicate tofu remain the main focus.

The dish continues to evolve while retaining its distinctive Sichuan character.

Pastéis de nata ( traditional Portuguese custard tarts ) are enjoyed warm with a sprinkle of cinnamon.

The handwritten notes are in English.

Another Pastéis de Nata recipe print is also available in Portuguese

A fine art recipe print featuring slow-cooked oxtail simmered with butter beans, herbs, and spices, inspired by a classic dish of Jamaican home cooking.

This is a watercolor illustration depicting the classic American dessert made with a creamy banana-flavored custard filling, poured into a crust, and topped with whipped cream.

Tabbouleh is prepared throughout the Levant, with recipes varying according to region and family tradition. 

The Lebanese version is especially herb-forward, combining finely chopped parsley and mint with tomatoes, lemon and olive oil, and only a little bulgur. 

Popular for breakfast or as a coffee-time treat, Spandauer is a beloved classic found in bakeries across Denmark. This Danish pastry is made from flaky, buttery dough with a sweet custard or jam filling

Traditionally dusted with powdered sugar and served warm with fruit compote, especially plum (Zwetschkenröster) or applesauce, Kaiserschmarrn is an Austrian dessert.