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