Slow-roasted tomatoes.
Crispy-fried shrimp, cherry tomato salad.
Sauteed zucchini with garlic, basil and mint.
Meyer lemons.
Lamb sausage, Malpeque oysters, stewed tomatoes, grilled peasant bread.
Italian tuna and vegetable salad.
Cinnamon buns.
Roasted asparagus.
Spaghetti con pesto alla Genovese (“spaghetti with pesto in the style of Genova”).
Smoked mushroom taco with pickled wild mushrooms.
Roasted plums with juniper berries and gin.
Stir-fried tatsoi with garlic, ginger and sesame oil.
Galician octopus, with crispy potatoes and charred onion
Grand Marnier soufflé at Cafe Jacqueline (1454 Grant Avenue at Union Street in San Francisco)
Caramelized fairy tale eggplant and heirloom tomatoes.
Wild mushrooms, farm egg and fiddlehead ferns
Left: chicken gizzard, served with lemon and togarashi pepper. Right: chicken liver, with sweet roasted garlic purée.
Uova con la salsa (“eggs in sauce”).
Buddha’s hand (closeup).
Pork chops marinated with garlic, rosemary, fresh bay leaves and olive oil.
Salt-cured anchovies, mató cheese, black pepper.
Green beans and wax beans with Middle Eastern herb sauce.
Barbecued beef brisket
Quail, fava beans and mint.
Classic brownie sundae with crème fraîche ice cream and mint chip ice cream.
Globe artichokes.
Barbecued spareribs, St. Louis style
Spicy shishito peppers, with sea salt
Peppers
Irish soda bread with raisins.
Cauliflower.
Garlic soup with a poached egg
Tawny port French toast, plum confiture.
Ricotta gnocchi with asparagus and mint.
Fava bean hummus and baby vegetables (this pic, and the pix of the beet salad and the stuffed zucchini flowers were shot during a dinner at Delaware and Hudson, 135 N 5th St, Williamsburg, Brooklyn)
Still life with bay leaf, herbs and garlic.
Nutella bomboloni.
Onions.
Roasted cauliflower and hazelnut salad, from “Jerusalem: A Cookbook” by Yotam Ottolenghi (page 62)
Cherries.
Poached egg, wild mushrooms, black truffles
Watermelon, red onion, ricotta salata.
Celery hearts Victor.
Mission figs macerated in red wine and honey.
Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.
Slow-roasted tomatoes.
Marinated quail, with almonds, green olives, spring peas and Meyer lemon
Chopped steak, roasted garlic, rosemary.
Blistered shishito peppers and tomato.
Pork chops braised in red wine.
Roasted tomato focaccia.
Potato salad with green beans, anchovy and hard-cooked egg.
Cuttlefish and orzo risotto, with squid ink, goat cheese and jamon
“Travel cake” — with roasted banana, cocoa nib and coconut
Cauliflower and garlic soufflé
Cauliflower and kohlrabi, with golden raisins, pine nuts, anchovy and pimenton de la vera
Sun-dried cherry tomato and fresh cheese crostini.
Olive oil panna cotta, blueberries, Maldon sea salt, almond biscotti.
Braised radishes with honey and black pepper.
Love the pics! My fav is the corn all lined up. Thanks!
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Hi Rachel, and thanks. That picture happens to be one of my favorites as well — not just for this batch, but out of all the shots I’ve taken over the years.
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Oooh…food porn!The closeup of that spareribs had me drooling!Love it!
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Great pics!
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Thanks, Alfred. 😉
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i shouldn’t have found your blog and looked at those pics just now it is almost midnight over here. The ribs look awesome! You have great photos!
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thanks!
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Oh all that made me very hungry! Beautiful dishes, beautifully photographed!
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Love these shots! I love the one with all the colorful corn lined up.
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