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