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