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