Make sure the potatoes are still warm when tossing the dressing, as the spuds will soak up all that citrusy goodness.
Furikake is an essential Japanese seasoning that comes in endless variations, but the flavors usually lean salty, earthy and nutty.
For a tangier twist, swap in oranges or grapefruit for the cantaloupe.
Tomatillos are naturally sticky underneath their papery husks. To remove the residue, just run 'em under cold water.
Feeding four? Use a medium skillet and double the sausage, eggs, cream, and Parmesan.
There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing. All chickened out? Replace the poultry with grilled salmon or shrimp.