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April 5th Recipes Start Here
April 5th Podcast
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Traditional Recipes, Modern Twists
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To bring Chef Anderson’s elevated approach into your own kitchen this spring, we’ve created approachable adaptations inspired by his ingredient-driven style, including a Saffron Spanish Chicken and our refreshed Fancy Tuna Melts (fresh, fast, and zesty with a healthier twist). We round out the menu with two delightful desserts: cool and refreshing Raspberry Marzipan Bars served straight from the freezer, and a delectable Banana Dulce de Leche Pound Cake swirled with luscious caramel ribbons.
Whether you’re nourishing the body with bright seasonal produce, calming the mind through mindful preparation, or lifting the spirit with beautiful plates to share, these recipes celebrate the joy of blending classic recipes with modern creativity. Dip into our interview, roll up your sleeves, and create a spring table that feels both comforting and inspired.
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Chef Erik Anderson Working in the Kitchen
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In the world of fine dining, few chefs blend nostalgic comfort with cutting-edge technique quite like Chef Erik Anderson. From his early days at The French Laundry and groundbreaking work at The Catbird Seat and Coi, to his current projects including the highly anticipated tasting-menu restaurant Ilora in Calistoga, CA; Anderson has built a career on honoring traditional flavors while applying precise, modern methods that elevate every bite. In this interview for Gloria Goodtaste.com, he generously shares two signature recipes that perfectly capture that philosophy: a crave-worthy Chicken Toast with Bulldog Sauce and a delicate Raw Scallop with Dashi Jelly, Green Onion and Local Citrus.
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Chef Erik Anderson’s Chicken Toast with Bulldog Sauce
Photo Courtesy of Chef Erik Anderson
About the Recipe: Chef Erik Anderson’s Chicken Toast with Bulldog Sauce takes the humble idea of chicken on toast and transforms it into a refined, craveable small plate. Silky chicken mousse; lightened with cream and Shiro dashi; is spread on soft Shokusan bread, topped with a crunchy panko and rice cracker crust, then fried until golden. Finished with creamy Kewpie mayo, tangy-sweet Bulldog sauce, sesame, and furikake, it perfectly blends comforting, traditional flavors with precise modern techniques drawn from Anderson’s fine-dining background. It’s a beautiful example of how everyday roots meet elevated execution.
pdf for Copy of Original Recipe – Chicken Toast with Bulldog Sauce
pdf for Copy of Homemaker’s Recipe – Chef Erik Anderson’s Chicken Toast with Bulldog Sauce
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Chef Erik Anderson’s Raw Scallop with Dashi Jelly, Green Onion and Local Citrus
Photo Courtesy of Chef Erik Anderson
About the Recipe: Chef Erik Anderson’s Raw Scallop with Dashi Jelly, Green Onion and Local Citrus is a study in minimalist elegance and pure ingredient focus. Ultra-fresh, large U-10 sized scallops are sliced thin and dressed simply with silky extra-virgin olive oil, delicate cubes of clear dashi jelly (infused with kombu (i.e. seaweed), shiitake (dry mushroom), and bonito (i.e. Spanish fish flakes) for subtle oceanic umami), and crisp green onion threads. A slice of vibrant variegated pink lemon adds bright acidity and visual pop. This dish draws on traditional Japanese raw preparations and dashi-making techniques while showcasing Anderson’s modern precision and hyper-seasonal sensibility honed at Coi, and now Ilora – a great light, refreshing starter that lets the ingredients speak.
pdf for Copy of Original Recipe – Raw Scallop with Dashi Jelly, Green Onion and Local Citrus
pdf for Copy of Homemaker’s Recipe – Raw Scallop with Dashi Jelly, Green Onion and Local Citrus
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Gloria Goodtaste Adapted Spring Recipes
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Saffron Spanish Chicken
Inspired elegant chicken adapted for the home cook.
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About the Recipe: This chicken dish, inspired by Chef Erik Anderson, features succulent chicken thighs brined for extra juiciness and then seasoned with salt, red pepper, paprika, and lightly coated in flour. The chicken is browned to develop a rich, savory flavor, before being simmered with fragrant saffron, sweet onions, and black olives. It’s garnished with fresh cilantro or parsley, pomegranate seeds, and green onions for a touch of freshness and served over hot rice. This chicken dish is both comforting and elegant, perfect for a special dinner.
pdf for Copy of Recipe – Saffron Spanish Chicken
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Fancy Tuna Melts
Fresh, Fast, and Zesty; Adapted for the Home Cook.
About the Recipe: Fancy tuna melts elevate the classic sandwich by blending aged cheddar cheese, olives, mayonnaise, yogurt, fennel, pickles, celery, scallions, and tuna, all seasoned with salt, pepper, and a touch of hot sauce. The mixture is stuffed into top-slit, hot dog bun, wrapped in foil, and baked until warm and melty; then garnished with chopped fronds, sliced green onions, radishes, and even edible flowers for an elegant finish. Plain Greek yogurt was added as a healthier twist, giving the tuna melt a creamy, tangy flavor profile that’s both fresh and zesty. It’s a fast, fresh, and zesty lunch or snack.
Adapted from: 2910 Vice recipe where Chef Erik Anderson (French Laundry, Coi, and now Ilora) Chef Eric Anderson’s childhood recipe – most of the recipe is true to his mother’s tuna recipe but as you might guess, she didn’t add all that fancy garnish
Servings: 6
pdf for Copy of Recipe – Fancy Tuna Melts
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Cool Raspberry Marzipan Bars
Serve these sweet treats right from the freezer.
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About the Recipe: Cool Raspberry Marzipan Bars are a delightful, layered treat featuring a tender cake base, a creamy marzipan filling, and vibrant swirls of raspberry pastry. Sliced almonds sprinkled on top add a satisfying crunch, while a dusting of non melting confectioners’ sugar gives a beautiful finishing touch. These bars are baked until golden, then frozen to create a firm texture, and served straight from the freezer for a refreshing, sweet snack. How cool is that!
- Yield: about 12 bars
pdf for Copy of Recipe – Cool Raspberry Marzipan Bars
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Banana Dulce de Leche Pound Cake
Rich flavorful dessert to serve for a gathering.
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About the Recipe: This banana dulce de leche pound cake recipe is a rich and flavorful dessert that blends banana sweetness with creamy dulce de leche, layered into a tender pound cake. It features buttery banana cake batter with sweetened condensed milk for extra moisture and flavor and surprise mini chocolate chips. The cake is swirled with luscious dulce de leche for a marbled effect and finished with a sprinkle of chopped pecans for crunch after it’s baked. if desired. It’s a perfect treat for fun gatherings or as a sweet snack.
Yield: one 10 inch loaf cake
pdf for Copy of Recipe – Banana Dulce de Leche Pound Cake
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