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