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