Slow-roasted tomatoes.
Watermelon, red onion, ricotta salata.
Cauliflower.
Roasted plums with juniper berries and gin.
Pork chops braised in red wine.
Olive oil panna cotta, blueberries, Maldon sea salt, almond biscotti.
Still life with bay leaf, herbs and garlic.
Buddha’s hand (closeup).
Crispy-fried shrimp, cherry tomato salad.
Spicy shishito peppers, with sea salt
Tawny port French toast, plum confiture.
Globe artichokes.
“Travel cake” — with roasted banana, cocoa nib and coconut
Italian tuna and vegetable salad.
Irish soda bread with raisins.
Cinnamon buns.
Uova con la salsa (“eggs in sauce”).
Smoked mushroom taco with pickled wild mushrooms.
Slow-roasted tomatoes.
Left: chicken gizzard, served with lemon and togarashi pepper. Right: chicken liver, with sweet roasted garlic purée.
Cuttlefish and orzo risotto, with squid ink, goat cheese and jamon
Stir-fried tatsoi with garlic, ginger and sesame oil.
Poached egg, wild mushrooms, black truffles
Barbecued beef brisket
Celery hearts Victor.
Braised radishes with honey and black pepper.
Wild mushrooms, farm egg and fiddlehead ferns
Sauteed zucchini with garlic, basil and mint.
Potato salad with green beans, anchovy and hard-cooked egg.
Salt-cured anchovies, mató cheese, black pepper.
Cauliflower and kohlrabi, with golden raisins, pine nuts, anchovy and pimenton de la vera
Green beans and wax beans with Middle Eastern herb sauce.
Meyer lemons.
Ricotta gnocchi with asparagus and mint.
Classic brownie sundae with crème fraîche ice cream and mint chip ice cream.
Quail, fava beans and mint.
Roasted tomato focaccia.
Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.
Blistered shishito peppers and tomato.
Chopped steak, roasted garlic, rosemary.
Cherries.
Onions.
Lamb sausage, Malpeque oysters, stewed tomatoes, grilled peasant bread.
Garlic soup with a poached egg
Barbecued spareribs, St. Louis style
Grand Marnier soufflé at Cafe Jacqueline (1454 Grant Avenue at Union Street in San Francisco)
Roasted asparagus.
Caramelized fairy tale eggplant and heirloom tomatoes.
Pork chops marinated with garlic, rosemary, fresh bay leaves and olive oil.
Marinated quail, with almonds, green olives, spring peas and Meyer lemon
Spaghetti con pesto alla Genovese (“spaghetti with pesto in the style of Genova”).
Sun-dried cherry tomato and fresh cheese crostini.
Nutella bomboloni.
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)
Galician octopus, with crispy potatoes and charred onion
Cauliflower and garlic soufflé
Roasted cauliflower and hazelnut salad, from “Jerusalem: A Cookbook” by Yotam Ottolenghi (page 62)
Peppers
Mission figs macerated in red wine and honey.
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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