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