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