Spring pea soup with North Coast Dungeness crab

Chef Knoll serves this chilled soup in the spring when sugar snap peas are at their peak and local Dungeness crab is abundant. If you don't have Dungeness crab, try Pacific rock cod, lobster or fresh oysters.

Jordan nigiri with wild mushrooms and grilled New York steak

Nigiri is a type of sushi—traditionally sticky rice that is pressed or molded into a ball or triangle, then covered with a vinegar-based sauce and wrapped with thin slices of fish or vegetable. Chef Knoll uses a similar technique, but serves it with thin slices of grilled steak.

Pork belly with almond bisque and fresh shaved raw green almond

Green almonds (immature nuts available only in late spring) have a distinct taste described as grassy and fruity, with a slight almond flavor. LA chef Sergio Perera grew up eating them in his home country of Spain and still enjoys using them.

Grilled king salmon with citrus fennel salad

Salmon and fennel make a fabulous marriage of taste, texture and color. Here the fennel is thinly sliced and partnered with sweet citrus and delicate salmon, then tossed with a light vinaigrette.

Vegetarian cowboy beans

Here's a fun recipe for beans with a surprise ingredient that will perk up your taste buds! It's a favorite of San Francisco chef Carlo Espinas.

Spiced butternut squash soup

San Francisco chef Ben Mattman puts a spicy spin on traditional squash soup.

Lemon blueberry cornmeal griddle cakes

Served in a cast iron skillet and topped with blueberries, lemon slices and maple syrup, this griddle cake is perfect for sharing at the brunch table.

Brunch steak with chimichurri sauce and egg

Chimichurri, a fresh and tangy sauce made of herbs, garlic and vinegar, typically is served alongside grilled meats in Argentina.

Ricotta-stuffed French toast with pears and chestnut honey

MB Post makes its own ricotta cheese for this decadent brunch recipe, but you can use store-bought ricotta, as shown here.

Chicken flautas with mango habanero salsa

Chef David LeFevre switches up the toppings for his frittata according to the seasons. Here, the hearty egg dish is topped with a zippy pipérade sauce.