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