Melina Hammer's New Book Is Perfect for Every Season

Buttermilk panna cotta with roasted rhubarb. Duck eggs with crispy brown rice. Lamb skewers with labneh, ramp salt, and buttery potatoes. The hardest part about reading Melina Hammer's new book, A Year at Catbird Cottage, is picking what to make first. Driven by the seasons and inspired by her cozy home in New York’s Hudson Valley, the recipes jump off the page, grab my hand, and ask me to follow them to the farmers market, the backyard, the bustling kitchen. And I'm very happy to let them lead the way. Today, Melina is sharing one of her favorite recipes, aka your new favorite way to serve salmon. —Emma Laperruque

The garlic shoots in my garden have grown tall. And with their long leaves, curly scapes emerge. Meanwhile, wild salmon fishing season has just begun in the bracing waters of the Pacific Northwest. Nelly and Michael Hand, who run Drifters Fish in Cordova, Alaska, sustainably harvest wild salmon throughout the season, and each year I have been a lucky recipient of their sockeye and coho varieties.

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