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