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