As a daily encountered form of culture, food serves as one way that students can engage with cultural studies. During the spring 2021 semester, Dr. Maria Ángeles Fernández Cifuentes’ Cultures of Spain course highlighted the gastronomical traditions of Spain in its final assignment. Each student selected a recipe from Emilia Pardo Bazán’s collection of traditional recipes La cocina española antigua. After collecting general information on the recipe, students transcribed the original Spanish text and then translated it into English. Originally, the project incorporated a digital component in which students created a digital recipe book with their chosen recipes. Time and technical constraints prevented it from coming to fruition. Over the following summer, Hemmingway, one of the course’s students, helped fulfill the original intention of the project by setting up a prototype bilingual database using OmekaS. These contributions both complete her individual project and create the foundation for continued development on the digital recipe book. This presentation outlines the development of the digital recipe book, discussing entry presentation, website design, searchability, and project continuity. It examines how to create a bilingual project that emphasizes ease of contribution of new entries and user navigation.