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