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