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