California Cuisine

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad.

Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.

Yes, you can eat butternut squash raw!

This garlicky carrot top pesto can be used in dozens of ways (pasta sauce! salad dressing! dipping sauce!) aside from pizza.

A colorful, stunning (and dead simple) salad made with a farmers’ market bounty of different radishes.

A refreshingly fruity twist on a traditional Cobb salad.

Step one: Crisp bacon. Step two: Turn bacon fat into an addictive warm vinaigrette. Boom.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Name a more iconic trio than beets, quinoa, and goat cheese!

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

You'll want crusty bread for sopping up this San Francisco fish stew.