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