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