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