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