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