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