Erik Anderson

Avgolemono Custards with Crispy Chicken Skin

Grilled Opah with Olives

Grilled Mackerel with Lardo, Avocado and Jalapeño on Toast

Tea-Brined and Double-Fried Hot Chicken

Braised Artichoke Hearts Stuffed with Olives and Herbs

Dill Pickle Panzanella