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