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