Baker Rose Wilde lives in one of lovely those old Craftsman houses in Normandie-Adams where, amid the moldings and columns and wood floors, she’s installed an extra fridge and stacked an extra room full of rolling pins and baking boards. She’s been the pastry chef at Rossoblu, Rustic Canyon and Manuela, as well as being the owner and fermenter behind Red Bread. With a law degree from UCLA (specialty: human rights) and Mad Academy in Copenhagen cred, she’s passionate about translating love into food.

Molly Chester: “This simple, warm, and satisfying salad is a wonderful balance of sweet and savory. The Fruit Basket section of our orchard is home to four varieties of figs, yet each year I most look forward to the ripening of Violette de Bordeaux, which tastes just like my memories of a childhood fig cookie. I don’t think nature could have crammed any more figgy flavor into such a small package! That said, Black Mission figs, which are popular for a good reason, lend a similar robust color and fragrance to this salad and hold up well when roasted.”

Jess Damuck: “Serves 6 to 8 as a snack, if you took out the feta cheese. I’m certain that, if blended, this would also make an incredible tequila-based cocktail.”

Suzanne Goin of The Lucques Group and the new Caldo Verde at DTLA’s Proper Hotel grabs inspiration straight from the garden for this roasted salad bursting with big flavors.

Gracias Madre: “There’s really nothing that compares to the deep sweetness of pineapple when it’s baked, especially when it’s baked into a rich vegan cake and topped with vanilla bean ice cream and salted mezcal caramel sauce.”

Lauren Thomas: “All of your indulgent donut dreams will come true when you bite into these insanely delicious guilt-free donuts. (Yes! I said guilt-free!) or vegans and non-vegans alike, these donuts taste even better than the “real” thing.”

Molly Gilbert: “Made with a gingerbread-spiced dough tucked around a bright, tart fresh cranberry filling, this galette is an unexpected way to bring classic holiday flavors to life, like a pie-shaped mash-up between gingerbread cookies and cranberry sauce, in the best possible way.”

Aleksandra Crapanzano: “Dark chocolate and candied orange give this cake an almost confection-like flavor, but it is not too sweet and, thanks to its sturdiness, can travel for le weekend. Serve for dessert with a dollop of crème fraîche or all day, in thick slices, with coffee or, at midnight, with a snifter of Cognac.”

Jon Gray, Pierre Sarrao, Lester Walker and Osayi Endolyn: “Triple Cs is quintessential Ghetto Gastro, so it deserves to stand on its own. It features seared cornbread, crab salad, and caviar.”

Reem Assil: “One of my favorite memories from visits to Beirut was listening to the sizzle of fried pine nuts in hot clarified butter hit the top of a fatteh at street corner stalls, where vendors were making this dish to order for hungry crowds.”

Rick Martinez: “I adore fideo seco—toasted bits of pasta simmered with a rich chicken broth until the pasta absorbs every last drop of liquid.”

Eric Kim: “If shrimp and grits were born and raised in the American South by Korean immigrant parents in the early 1990s, then this is what it would taste like.”

Mustard-smeared, smoked over pecan and oak, and lacquered with apple juice, these wings are your gateway into hot summers and backyard BBQs, no matter the month.

At the peak of Summer, this makes for a beautiful entrée salad for lunch or a first course for dinner. It’s the ideal backdrop against which to showcase perfectly ripe peaches, but the grill will turn even a slightly green peach into a sweet, smoky nugget by caramelizing the sugars.

Romy Gill: “When visiting Kashmir and Jammu, I saw that thin, long aubergines (eggplant) were popular dishes among the Kashmiri Hindus. I am a big fan of aubergines and learning to cook and eat them in different ways is exciting. The sweet, sour tomatoes work well with the aubergines here.”