Kokanee Quinn shares a quick Mediterranean walleye pasta recipe using fresh cherry tomatoes and anchovies for a savory flavor, creating a gourmet meal in about 30 minutes.

Kokanee Quinn resurrects a hard-to-find Alaska community-cookbook classic: salmon loaf—made with thawed frozen salmon (not canned) plus a little smoked salmon, cream, butter, Parmesan, lemon zest, and hot sauce. The result eats like a rich salmon burger baked into a loaf with a buttery, crumbly topping—easy enough for weeknights, impressive enough for guests.