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