The Best French Bread Pizza

Bread, sauce, cheese! No Images? Click here The Best French Bread Pizza Created by the late Bob Petrillose at Cornell University in the legendary Hot Truck in Ithaca, New York, French bread pizza has been a staple of hungry students and busy parents since 1960. Crisp and soft, with just the right amount of tender, doughy, sauce-soaked bread under its oozy cheese surface, it makes for one heck of a quick dinner. Here, we've upgraded it with a heavy dose of garlicky butter, two cheeses, and fresh herbs.  Read More → More pizzas, because it's Friday! Extra-Crispy Bar-Style Tortilla Pizza Foolproof Pan Pizza Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Homemade Roman-Style Pizza Pockets (Trapizzini)   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

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