On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book signing table, Claire Neaton, one of the Salmon Sisters walked in the door carrying a package of wild Alaska sablefish for me…...

We really lucked out with the weather this past Memorial Day weekend. Sunshine and blue skies ushered in summer as if right on cue.

What many people don’t know, and what took me years to figure out, is that cooked radishes are a thing, too. A lovely thing.

I’ve developed a pretty little lemon loaf cake with elderflower glaze. It’s much simpler to make than an extravagant wedding cake, but it still has a touch of sophistication and a dash of whimsy.

Here is what makes this pudding magical: you don’t stir it until the very end. You leave it undisturbed on the stove for most of the cooking time. I know you’re scoffing. I know you don’t believe me. I’d be scoffing, too.

I refuse to disgrace the memory of those tamales in Tecate by even attempting to make some now. What I can offer you is a less-intimidating and inauthentic chicken tamale pie. Yes, I said inauthentic. But did I also say delicious?