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