After all, they’re everyone’s favorite course. With this rustic yet modern menu inspired by San Francisco chef Chris Cosentino, you really won’t miss the mains
Instead of using ordinary canned anchovies, Chris Cosentino uses marinated white anchovies, which have a fresher, cleaner taste. They’re a staple ingredient at Incanto, his San Francisco restaurant.
Recipe: Egg and Anchovy Crostini