Just a short collection of food photography I’ve taken over the years. Enjoy. Pastrami sandwich Scrambled eggs, with crème fraiche, lobster and lobster roe Tomato risotto, with tomato confit Sea […]
Tagliatelle with wild mushrooms, leeks and cream The one thing that could make this better would be some ramps.
Farfalle with roasted broccoli, onion confit and anchovy Click here to view a large-size version of this picture.
Pasta with chicken livers and sweet peppers Click here to view a large-size version of this picture. 1 yellow sweet bell pepper or 2 small frying peppers, halved lengthwise kosher […]
Don’t laugh. Your natural reaction might be “why would you pair starch with starch???”. That’s expected. But what if I told you that this dish is a variation of a […]
In Spain, gambas al ajillo is a popular tapas offering, one that you almost never hear about Stateside. After all, it’s just garlic, shrimp, parsley and olive oil. It’s so […]
I adore ricotta gnocchi, moreso than potato gnocchi, for the […]
Pasta con cacio e pepe is one of the easiest of Italian pasta dishes to make. It’s just pecorino Romano cheese and freshly milled black pepper — a triumph of […]
No longer relegated to salad bars, cherry tomatoes are now available in countless varieties. In New York City and throughout the Northeast, their primary season arrives towards the end of […]
Cavolo nero or black cabbage, is a leafy cabbage that doesn’t form heads but rather resembles palm fronds, with deep greenish black leaves that can be up to a yard […]
Cucina povera has its roots in Italian history shortly after the end of World War I and extending all throughout most of the 20th century until the last thirty years […]
Pasta with roasted asparagus, shiitake mushrooms, cow’s milk ricotta cheese and soft-cooked egg Click here to view a large-size version of this picture. As I mention on Facebook, this is […]
The Spamwise Chronicles turns four next July. In blog years, that’s an eternity. If you’ve been a reader or a commenter, thank you from the bottom of my heart for […]
The premise for this recipe is simple. Bacon ends were rendered in a skillet, to which chopped shallots were added, then briefly sautéed. Toss in a bunch of chickweed and […]
If only June were here sooner, then I wouldn’t have to look at hydroponic greenhouse tomatoes at the Greenmarket … or be entertained by thoughts of tomato confit. Thin spaghetti […]