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