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