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