It’s not an exaggeration to say that Coconut Cinnamon Tea Cake was the highlight of our work week here at the home office, where the Vineyard cheerily delivered wind-chill temperatures near zero (yay March!). In truth, we’ve started to have a Pavlovian response every time a new recipe from Abby Dodge comes in.

Since Abby is such a pro — her 13th cookbook is coming out later this summer — I don’t technically need to retest her recipes, except that I need to photograph them so I have to make them. The challenge is to keep my partner from eating the goods before I can get my photos taken.

Also, because Abby usually offers so many variations in her Baking Together recipes, sometimes it’s necessary (necessary!) to make two versions, as I did this week with this super moist cinnamon-scented coconut tea cake (aka quick bread, if you like).

The first, baked in a cake pan, featured chopped chocolate; the second, baked in a loaf pan, featured diced apples in place of the chocolate. No mixer required for this versatile and delicious recipe — what more could you want? Perhaps a partner who can keep his hands off the snack cake.

I should have just let him eat cake for dinner, but he’d been kind enough to stop by The Net Result for littlenecks and salmon.

We were in the mood for clams after spying @jimmalkin’s Instagram post of his “littles” with garlic and chile oil. Jim sent us the recipe (thank you!), which includes the easy technique of opening the clams in a hot oven. The quick infused oil is a great flavor trick, too. You'll want to put Littlenecks (aka Littles) with Spicy Garlic Oil and Spinach on the menu soon.

I decided to turn the salmon into a sheet-pan dinner, only using a quarter sheet pan instead of a half sheet pan. I’m crazy about my sturdy quarter-sheet pans. The smaller size (13 x 9) is even handier than a half-sheet pan (13 x 18), and I use them for everything from toasting nuts to roasting vegetables, and even as photo props (see clams above!). Perfect for sheet-pan dinners for a smaller household, too.

Et voilá, Sheet Pan Lemon Salmon with Crispy Potatoes. Yes, crispy potatoes! (Be sure to read the headnote on the recipe on this one.) So good. We had our usual giant salads with it, but I think these Slow-Sautéed Green Beans with Shiitakes and Prosciutto would be the perfect accompaniment.

Speaking of beans, be sure you’re making room for them in this year’s vegetable garden; they’re so prolific. I like an early bush filet bean called Burpee Beananza, followed by pole Rattlesnake beans.

By the end of this month, we may actually be able to plant our first peas here on the Vineyard! (Read Let There be Peas.) Spring — what a concept.

Follow us (and the seasons) on Instagram @cookthevineyard.

What's Open, What's Closed

Time for Pie! Good news — Pie Chicks Bakery reopened yesterday! In Oak Bluffs, the Ocean View is reopening tomorrow. In Vineyard Haven, Salvatore's is back today. And over in Edgartown, Bettini at the Harbor View Hotel reopens today as well. Welcome back to all the restaurants firing up and thank you to those who've been cranking out the take-away over the winter. Click here for our complete list of What's Open and What's Closed, including restaurants, hotels, art galleries and more.