Kim Sunée

Recipe: The same sauce and cooking method jazz up wild cod, sablefish and scallops. Leftovers make for a flavorful dip, frittata or flatbread topping.

This is a one-pan dish, so pull out a large, wide skillet.

Recipe: This almond-laced snacking cake packs up well for school lunches, hiking and camping.

Recipe: This is a savory recipe based on the French gâteau invisible, featuring small, firm zucchini. The end result is reminiscent of the lightest quiche or a fancy gratin.

Recipe: Braised with tomato and mushroom until fork tender, celery leaves and stalks make a surprisingly satisfying dish.

Recipe: Naturally sweet, the flavor of summer corn pairs well with cream and vanilla.

Recipe: These sweet corn fritters with soft, tender herbs make a colorful appetizer or snack.

Recipe: You can use any extra Green Goddess dressing from this recipe in place of mayo or with grilled fish, chicken or vegetables.

Recipe: Bibim noodles is a rainbow-hued dish that combines cold noodles and crunchy vegetables to create a refreshing salad.

Recipe: This recipe is shared by pie maker extraordinaire Kirby Kauffman, an Anchorage-based musician and teacher who has been making these pies for friends and family for years.

Recipe: Is there anything better than a summer salad you can toss together for a last-minute picnic, post-hike treat or desk-side lunch?

Recipe: Ceviche, raw fish or seafood that’s “cooked” in citrus juices, is easy to serve up for last-minute entertaining, or pack and take camping or fishing.

Recipe: You might want to consider doubling the recipe because this dish vanishes quickly.

Recipe: This easy, no-bake summer treat always surprises with its creamy texture and bright notes of lemon.

Recipe: This preparation pairs mild cod with deep umami bursts of tomato and kimchi cooked down together with green onion and pats of butter that sizzle as the whole fillet roasts to perfection.