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