Blistered shishito peppers and tomato.
Ricotta gnocchi with asparagus and mint.
Grand Marnier soufflé at Cafe Jacqueline (1454 Grant Avenue at Union Street in San Francisco)
Crispy-fried shrimp, cherry tomato salad.
Classic brownie sundae with crème fraîche ice cream and mint chip ice cream.
Cauliflower and kohlrabi, with golden raisins, pine nuts, anchovy and pimenton de la vera
Slow-roasted tomatoes.
Olive oil panna cotta, blueberries, Maldon sea salt, almond biscotti.
Watermelon, red onion, ricotta salata.
Nutella bomboloni.
Lamb sausage, Malpeque oysters, stewed tomatoes, grilled peasant bread.
Sun-dried cherry tomato and fresh cheese crostini.
Smoked mushroom taco with pickled wild mushrooms.
Still life with bay leaf, herbs and garlic.
Slow-roasted tomatoes.
Meyer lemons.
Irish soda bread with raisins.
Italian tuna and vegetable salad.
Spaghetti con pesto alla Genovese (“spaghetti with pesto in the style of Genova”).
Roasted plums with juniper berries and gin.
Spicy shishito peppers, with sea salt
Salt-cured anchovies, mató cheese, black pepper.
Roasted cauliflower and hazelnut salad, from “Jerusalem: A Cookbook” by Yotam Ottolenghi (page 62)
Pork chops marinated with garlic, rosemary, fresh bay leaves and olive oil.
Chopped steak, roasted garlic, rosemary.
Mission figs macerated in red wine and honey.
Sauteed zucchini with garlic, basil and mint.
Caramelized fairy tale eggplant and heirloom tomatoes.
Poached egg, wild mushrooms, black truffles
Cauliflower and garlic soufflé
Garlic soup with a poached egg
Wild mushrooms, farm egg and fiddlehead ferns
Pork chops braised in red wine.
Deconstructed “BLT sandwich” — salad greens, bacon, hard-cooked egg, croutons fried in bacon drippings, shallot-herb mayonnaise, tomato confit, mustard vinaigrette.
Celery hearts Victor.
Stir-fried tatsoi with garlic, ginger and sesame oil.
Quail, fava beans and mint.
Roasted asparagus.
“Travel cake” — with roasted banana, cocoa nib and coconut
Galician octopus, with crispy potatoes and charred onion
Braised radishes with honey and black pepper.
Cinnamon buns.
Uova con la salsa (“eggs in sauce”).
Cherries.
Globe artichokes.
Tawny port French toast, plum confiture.
Barbecued beef brisket
Cauliflower.
Cuttlefish and orzo risotto, with squid ink, goat cheese and jamon
Barbecued spareribs, St. Louis style
Potato salad with green beans, anchovy and hard-cooked egg.
Green beans and wax beans with Middle Eastern herb sauce.
Peppers
Marinated quail, with almonds, green olives, spring peas and Meyer lemon
Left: chicken gizzard, served with lemon and togarashi pepper. Right: chicken liver, with sweet roasted garlic purée.
Buddha’s hand (closeup).
Onions.
Roasted tomato focaccia.
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!
LikeLiked by 1 person
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.
LikeLiked by 1 person
Oooh…food porn!The closeup of that spareribs had me drooling!Love it!
LikeLiked by 1 person
Great pics!
LikeLiked by 1 person
Thanks, Alfred. 😉
LikeLike
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!
LikeLiked by 1 person
thanks!
LikeLike
Oh all that made me very hungry! Beautiful dishes, beautifully photographed!
LikeLiked by 1 person
Love these shots! I love the one with all the colorful corn lined up.
LikeLiked by 1 person