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