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