Salad

Fire up the grill for the mid-summer salad of champions, starring juicy peaches.

For a tangier twist, swap in oranges or grapefruit for the cantaloupe.

"My family loves shaved asparagus salads. We serve them up often with chicken Milanese or sliced steaks. Here I'm saying the salad is enough-as long as there's bread and cheese!" —Rach

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.

"You know how I love a chicken cutlet! This one has a breading that’s bumped up with Parm, granulated garlic, lemon zest, crushed red pepper, and plenty of dried herbs. It’s also great with pork or veal cutlets." —Rach

Roasting and baking both rely on even heat, but these days roasting usually means using high temperatures to cook large cuts of meat (such as chickens, turkeys, tenderloins, or even whole fish!) until tender on the inside, crispy on the outside, and bathed in delicious pan drippings.