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