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