Potato and pancetta pizza

What could be more savory than seasoned potatoes on top of pizza? Sacramento chef Fabrizio Cercatore shows you how to top your next pie with Yukon Gold.

Chicken enchiladas with homemade enchilada sauce

Learn how to make enchiladas from a pro! Christina Vega Fowler of Casa Vega tells how to make one of her family's signature dishes.

Peach barbecue chicken, spinach and red walnut salad

Thin-crust kale pizza

You might hesitate when you see kale on the ingredient list for pizza, but dietitian Timaree Hagenburger says to go for it. "You will be amazed!" Our cameraman, who was skeptical and even "braced himself" before taking a bite, thought it was great and gobbled up all the samples.

The Sandwich

Bacio Catering's award-winning sandwich featuring Llano Seco pork is a multistep process, but well worth the time.

Pasta with pesto

Pesto is a perfect partner for pasta. Add veggies, and you've reached a whole new level of perfection!

Chipotle chicken and peach wraps

These wraps really deliver on a winning flavor combination: spicy chipotle sauce and sweet peaches.

Farmers salad

The San Diego Zoo and San Diego Zoo Safari Park buy high-quality produce and meats from California farms and ranches—not only for the animals, but also for human visitors.

Grilled asparagus with pancetta vinaigrette and toasted pine nuts

This simple, light dish is perfect for a weekend brunch. "I love the flavor of pancetta with the asparagus spears," says chef Ben Mattman.

Casa Vega tortilla soup

"Tortilla soup encompasses all the things I love best in Mexican cooking and this recipe is both easy and delicious!" -Christy