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