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