Need Instant Flavor? Just Add Seaweed

Nori, wakame, and more No Images? Click here   Your Definitive Guide to Seaweed Seaweed is a colloquial term that refers to red, brown, and green algae, though it’s about as helpful a term as “landweed” would be to describe lettuce, arugula, and kale. For many people, the thought of seaweed conjures up scent memories of the slimy stuff washed up on the ocean shore. But in actuality, seaweed for eating is fresh and lovely, like a piece of perfectly plucked lettuce. Read more →  Your recipe toolkit Soba Salad With Seaweed, Cucumbers, and Asparagus This simple and refreshing pasta salad gets a hit of brightness when tossed in a lemon-soy vinaigrette with sesame oil, sesame seeds, and a bit of fresh ginger. Rustic Miso Soup With Tofu and Seaweed Bolder than your average miso soup, this version achieves its rich flavor with a robust dashi and blend of both dark and mild miso.  Tuna Poke Poke, a raw-fish salad, is basically the Hawaii state dish. It's extremely simple to make (think of it like tossing a salad) and uses very few ingredients. Brown Rice Bowl With Wakame, Shrimp, and Sprouts Light and delicious, this wakame-filled bowl of brown rice makes for an easy one-pot weeknight meal.   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

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