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