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