Karen Palmer

Andrea Nguyen, author of Vietnamese Food Any Day, says this recipe is about her experience as a refugee in California.

You probably already have (most) of the ingredients to make this!

Felicia Campbell, Edible San Diego's executive digital editor, says this recipe marries the flavors of California’s thriving Persian population with the Golden State’s tendency to use local, sustainable ingredients.

Whether or not you live in California, you can get a taste of the state in your own kitchen with the recipes we sourced from these talented cooks.

Cookbook author and former Chez Panisse chef Cal Peternell says this unfussy dressing is all about letting produce shine.

Gaby Dalkin of What’s Gaby Cooking says this spin on the taco salad is reminiscent of the salads she had in high school growing up in SoCal.

Aaron Choi of Girl & Dug farm right outside of San Diego says this recipe is a nod to the proliferation and popularity of Korean barbecue in California, as well as the state’s abundance of greens and herbs.

Ken Concepcion and Michelle Mungcal, owners of L.A.’s Now Serving cookbook and culinary shop love this recipe because it lets them use all the bounty from California farmers markets.

Nik Sharma says this recipe represents California due to the bounty of gorgeous citrus in the Golden State, and the recipe’s celebration of the state’s ever-growing immigrant cuisine.

Heirloom bean company Rancho Gordo’s founder Steve Sando calls this style of barbecue over oak distinctly Californian.

Elisabeth Prueitt of Tartine says this gluten-free cherry galette is her ode to California. The dough is inspired by a classic rugelach, and the inside is a combination of California cherries and frangipane.

Oakland-based chef Preeti Mistry says this recipe is entrenched in California cuisine in terms of seasonality and using local produce, but as seen through an Indian lens.

Helene Henderson of Malibu Farm says that California is the "good morning state" and this recipe is made for those that rise with the sun.