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