From Our Partner: The Summer of Seafood Continues

Sponsored   SPONSORED 3 More Recipes for Your Summer of Seafood We hope you've been enjoying your summer of seafood, thanks to sustainable wild Alaska salmon and rockfish. If you're ready for something new, we have three fresh recipes ready for you to surprise and delight.  Let's start with an ultra-crispy parmesan-crusted Alaska cod served with a bountiful arugula salad. (Pro tip: The way to get that crust adhered perfectly to the fish is a light layer of mayo!)  If the idea of turning your oven on is already giving you the sweats, we also have two dishes where you can enjoy the fine taste of Alaska seafood completely raw (and completely delicious). The first is an Alaska salmon tartare served with tortilla chips and juicy mango. The last is a little twist on a classic caprese with balsamic-marinated Alaska salmon, plus all the ingredients you know and love: fresh mozzarella, tomatoes, and pesto.    Get the Recipes Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

HBD to BraveTart: Iconic American Desserts

The book turns two today! No Images? Click here   Happy Birthday, BraveTart: Iconic American Desserts Two years ago today, our beloved pastry wizard Stella Parks published her James Beard Award-winning cookbook. We haven't stopped baking from it since. From homemade takes on your favorite store-bought classics, to reimagined versions of Grandma's secret recipes, to essays on the little-known histories of foods you love, this book truly has it all. So to celebrate, we're revisiting some of our favorite recipes from the book. Bake with us—and tag Stella in the Instagram photos so we can see, please! If you don't have the book, what are you waiting for? → How to Make Oreo-Style Cookies at Home How to Make Old-Fashioned Apple Pie, No Gimmicks Required Make Better Brownies With Brown Butter (and Double the Chocolate) Bring Carr's Whole Wheat Crackers Home BraveTart's Essential Baking and Pastry Gear What kind of equipment does a pastry chef have at home? Stella's guide covers the basics, as well as more specialized tools that can help intermediate bakers step up their game. Whether you're making cakes, cookies, or pies, these are the tools you'll need to get the job done. Browse the essentials →   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Mocha Mascarpone Icebox Cake

Move over, Ina No Images? Click here Mocha Mascarpone Icebox Cake Inspired by Ina Garten's Mocha Chocolate Icebox Cake, this creamy refrigerator cake takes it up a notch by using homemade chocolate chip cookies rather than store-bought. The mocha filling contains less sugar and more Dutch-style cocoa powder than the original, plus more mascarpone and more vanilla, for a rich, dark, and aromatic filling in every layer. Serve it under a billowy cloud of unsweetened whipped cream scattered with chocolate shavings, and don't forget a strong cup of coffee or espresso to chase it down. Read More → The Kitchen Essential Springform Pan This cake can be made in any sort of springform pan, but we highly recommend Stella's custom 8"x4" cheesecake pan by Lloyd Pans for a super-tall effect. Shop Now More uses for Dutch-style cocoa powder American-Style Chocolate Buttercream BraveTart's Devil's Food Cake Homemade Brownie Mix No-Churn Chocolate Ice Cream   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe