Main Dish

How to cook the perfect pot of beans according to a bean farmer

Easy, versatile, and satisfying—you can make almost anything with hot dogs—and spring rolls out of almost anything

With local ahi poke

Peppery nasturtium greens make a perfect substitute for mustard greens in this traditionally-styled Punjabi dish

More like breakfast all day long—this bowl is so simple and satisfying you’ll want to reinvent it for every meal

A simply decadent lobster recipe fit for San Diego foragers that’s guaranteed to impress

Cold brew coffee is the secret ingredient in these waffles and fried oyster mushrooms are better than chicken

Add a little seasoning to chicken drumsticks, roast them in the oven, and have a kid-friendly main dish in no time

A recipe for Afghan lamb and rice pilaf

Pineapple and lime juices double as a tenderizing marinade and an irresistibly sticky-sweet glaze on these oven-roasted Da-Le Ranch baby back ribs

Braised lamb shanks, fennel and onion in a rich and spicy bone broth

Poach sweet corn and peppers with Pacific rockfish in a bright and creamy Thai-inspired broth

Roast this simple barbecue-spiced chicken with basil, peaches, and potatoes and fall in love with the one-dish summer sensation that's flexible enough for every season

Balance the sweetness of mango with fresh Pacific rockfish for a no-cook dinner that pairs perfectly with lazy weekends

Hit this recipe with some extra diced serrano pepper and line up the tostada shell for one of the best ways to enjoy Pacific rockfish in the summer

Crispy, crusty eggplant cutlets with a flavorful sauce in six easy steps

Here's barbecue plant-based sandwich to feed us all

The guy behind the simple genius of Fish 101 in Cardiff and Leucadia knows how to throw together a poke bowl—but this is the version he prepares at home

Haley Hazell is inspiring us to get out of our breakfast rut—jammy egg optional

Zesty lemon, peppery arugula, creamy white beans, and crunchy red onion make this salad as good on it’s own as it is atop crusty toast

Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.

A modern take on a classic duck dish

Earthy beets, crunchy fennel, creamy avocado, juicy mandarins, and bright lip smacking meyer lemon vinaigrette pack color, flavor and texture in this sunshiney spring salad.

This recipe was created by Chef Lando of Enclave Adventurous Superfood in Scripps Ranch, where she serves delicious meals designed to support natural health.

This recipe was created by Chef Lando of Enclave Superfoods. She made this dish with mahi-mahi caught by Pacific Horizon Fishing and green garlic and Fioretto cauliflower from Chino Farm. It's fresh and minimal, demonstrating that quality ingredients need very little fuss to achieve dynamic flavors. Thinly sliced leeks make for a great substitute when green garlic is unavailable or out of season.

Chef Prissana "Fern" Tran of The Florence shares her recipe for pad kee mao, drunken noodles with chicken. "Drunken noodles got their name after a long night of drinking, because you are hungry, and either you or the street food vendors can take whatever is on hand and throw it together for a quick, hearty meal. But it has to be spicy.”

Chef Prissana "Fern" Tran of The Florence shares her recipe for pad thai. “The combination of soy and dark soy is like a Thai mother sauce,” she says. “The dark soy is thick, salty, and a little sweet. It adds great umami, but you can’t use much of it because it is so rich. You have to cut it with regular soy. This is the basic sauce for Pad Kee Mao. Add some palm sugar and tamarind paste and you have the basic sauce for Pad Thai. There is no substitute for dark soy.”

This recipe for Apple & Sweet Potato Soup with Cinnamon Croutons & Curried Crème Fraiche is the perfect combination of creamy and sweet.

Making lamb sliders is pretty straight forward. The gaminess of lamb doesn't have to be intimidating—knowing what to pair it with is key.

This dish is the perfect balance of decadent and indulgent

Spicy roast cauliflower, creamy cashew crema, and tart pickled onions make these tacos absolute showstoppers perfect for a weekend date night. Free of dairy, egg, peanut, soy, & gluten

This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.

With creamy, tangy homemade tartar sauce and peppery arugula, this fish sandwich tastes like an elevated version of a classic, but takes less than 15-minutes to prepare.

Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

This recipe makes great garlic beef tacos. Simply serve with tortillas, avocado, and your favorite taco toppings.

Step-by-step instructions for roasting flavorful, tender pork shoulder

Say hello to autumn with this fall flatbread, topped with crisp apples, aromatic fennel, and thyme and covered in melty, nutty gruyere.

Simply season and go with this classic hanger steak prep

Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish

Bulk up your regular patty with this wild rice hamburger recipe

Serving up a plant-based sweet potato burrito bowl is as simple as six easy steps