Serious Eats

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• This Week in Eating Out
• Preserved: Raspberry Rose Jam
• This Week in Recipes

This Week in Eating Out Posted: 27 Jul 2013 09:24 PM PDT Sandwiches The B.A.L.T. at The Green Door Tavern. [Photograph: Molly Durham] A Sandwich a Day: B.A.L.T. at The Green Door Tavern A Sandwich a Day: Turkey Well Worth Eating at Stage Restaurant A Sandwich a Day: Fried Green Tomato Sandwich at Serious Biscuit, Seattle A Sandwich a Day: Seared Whitefish on Pumpernickel at State and Lake A Sandwich a Day: Falafel at Eastwood Burgers Cheeseburger at Sideshow Eatery. [Photograph: Erin Jackson] San Francisco: Great Beer and Bad Burgers at Rogue Ales Public House NYC: Clarke's Standard is Just That Atlanta: Enjoy Some Bark with Your bite at Lucky's Burger & Brew Portland: Come for the Cheeseburger, Stay for the Poutine at Sideshow Eatery San Francisco: Old-School Burgers and a Risque Twist at Bill's Place 12 Burgers with Unusual Toppings That Really Work Pizza Etto's Margherita pie [Photographs: Brian Oh] Excellent Neapolitan-Style Pies at Etto in Washington, DC Review & First Looks A Bowl of Good Stuff at Pecking Order. [Photograph: Lindsay Howald Patton] The Vegetarian Option: Tomate et Basilic Galette at Toni Patisserie & Café Fast Food International: Dutch Chinese Wok to Walk Comes to Times Square Toki Underground Chef's New Southeast Asian Tasting Menus in Washington, DC A Bowl of Good Stuff at Pecking Order Greek in Gramercy at Taverna MP Taverna: Not Your Average Astoria Greek Restaurant Adam Perry Lang has a New BBQ Pop-Up in Jimmy Kimmel's Lot in LA Bronx Eats: A Trinidadian Steam Table in Soundview Eat This Now: Three Little Pigs at iNG Lunch in the Loop: Pastoral Artisan Cheese, Bread & Wine Gloriously Cheesy Plantain Pupusas from Red Hook Ball Fields' El Olomega Chettinad Indian at Southern Spice Worth the Trip to New Hyde Park We Try the New Glazed Donut Breakfast Sandwich from Dunkin' Donuts The Brunch Dish: Brunch Bows With a Bang at Avec TGI Fry-Day: Aguacate Tacos at Masa Azul Fiery Prawns at Flushing's Szechuan Gourmet Portland, OR: Excellent Noodles at Sen Yai, Andy Ricker's New Noodle Bar Sweets Ginger Mille Crepe Cake at Cherry. [Photograph: Niko Triantafillou] Sugar Rush: Ginger Mille Crepe Cake from Cherry Where to Eat Ice Cream in Berlin, Germany Street Food: Batch Ice Cream Truck, Boston Sugar Rush: Chocolate Peanut Butter Pie at Dinosaur Barbecue Sugar Rush: Kouign Amann from Roman Candle Baking Company in Portland, OR We Try Denny's New Pancake Puppies and Apple Pie French Toast First Look: Sweet Bar Bakery in Oakland, CA Sugar Rush: Ice Cream Sandwiches at BakerBots, Toronto First Look: Flavored Sugars and Mini Doughnuts at Doughnuttery, NYC First Look: American Brasserie Fare at Sea & Smoke, San Diego Boston, MA: We Eat Everything from Mei Mei Street Kitchen Food Truck Sugar Rush: Berry Awesome Pie at Pie, Seattle 3 Takes on Halo-Halo, the Traditional Filipino Dessert That's Popping Up in NYC Drinks The garden at Poppy. [Photograph: Naomi Bishop] The Best Places to Drink Outdoors in Seattle, WA Guides & More Pan con Chicharron at 4 Suyos. [Photograph: Debbie Carlos] 33 Cheap Eats We Love in Logan Square South Side Eats: 12 Essential Dishes Below 35th Street in Chicago Where to Eat Near Penn Station, NYC (Our Updated Guide)

Preserved: Raspberry Rose Jam Posted: 26 Jul 2013 11:50 AM PDT From Sweets [Photographs: Emily Teel] Summertime, when I was little, always included my grandmother's backyard. Mom planted snapdragons while my sister and I shrieked in the spray from the sprinkler. The roses swayed against their arbor and the striped awning on the balcony, where grandma stood, supervising, flapped in the wind. At the very bottom of the yard there were raspberries. Though their brambles deterred us, we could usually find a couple of handfuls of berries within easy reach. On the rare occasion that any of the fruit made it back up the hill with us, we would eat them at the kitchen table out of ramekins, snowy with powdered sugar and doused with cream or half-and-half, whatever Grandma happened to have on hand. It's probably for the best that we ate so many berries right off of the brambles. Raspberries are perhaps the most ephemeral fruit of summertime. Pick them one day and by the next the weight of the berries on top threaten to crush the ones below. They're as fleeting as a memory and, as a result, they jam up effortlessly. Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor. While some recipes use rosewater to impart that floweriness, I use rose tea from my local Asian grocery. I find that the petals, pinched from their leaves, add a lovely body to the jam. The raspberries give off plenty of juice, in which the electric purple of the dried petals slump and soften. You might not even notice them in the finished jam, but they impart a rosy flavor without the risk of overpowering the fruit and, since this is a jam without added pectin, they prevent the finished product from feeling too syrupy. The result is intensely red jam with a balanced sweet, tart, and floral profile. Since it is, in the best of ways, grandmotherly, I like to eat it with unobtrusive, sturdy baked goods that still have a soft spot. It's perfect on biscuits or scones, next to a cup of black tea, and would make a sweet addition to the imprint of a thumbprint cookie. About the Author: Emily Teel is a loud-talking food writer and recipe developer in Philadelphia, where she's the food columnist for Grid Magazine. She recently returned from Parma, Italy, where she completed a Master of Arts in Food Culture and Communications at the University of Gastronomic Sciences. A 2011 Legacy Award Winner with the women's culinary organization Les Dames D'Escoffier International, she's passionate about food and committed to the idea that everyone deserves access to meals that are both nourishing and satisfying. Follow along on twitter @brotherly_grub and see more of her work at EmilyTeel.com Raspberry Rose Jam Get the Recipe!

This Week in Recipes Posted: 27 Jul 2013 12:17 PM PDT Appetizers and Condiments Chermoula. [Photographs: Joshua Bousel] Chermoula Mains Zingy, Spanish chorizo-tomato broth is the foundation for this sautéed cod dish. [Photograph: Jennifer Olvera] Spanish-Style cod in Chorizo-Tomato Broth Hot Slaw Dogs Summer Sun Gold Tomato Pasta with Bread Crumbs Make-Ahead Mustardy Quinoa with Sausage, Potato, and Tarragon Herb-Filled Turkey Burgers with Cheddar Cheese Panzanella with Artichokes, Black Olives, and Capers Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes Creamy Polenta with Chicken, Caramelized Shallots, Arugula Sides Grilled corn with spicy chili mayo, coconut, and fish sauce. [Photographs: J. Kenji Lopez-Alt] Grilled Corn with Spicy Chili Mayo, Coconut, and Fish Sauce Grilled Corn with Harissa and Mint Grilled Corn with Garlic and Ginger-Soy Butter Grilled Corn with Spicy Korean Miso Sauce The Best Basic Grilled Corn Buffalo Grilled Corn Desserts Apricot-Peach Crostata. [Photograph: Carrie Vasios] Chocolate Chip Bundt Cake Gluten-Free Baked Chocolate Doughnuts Crisp and Chewy Chocolate Chip Cookies Easy Chocolate Covered Ice Cream Bon Bons Lemon Ice Cream Weekend Baking Project: Blackberry Cobbler Breakfast Olive oil-fried eggs with roasted asparagus. [Photograph: Sydney Oland] Olive Oil-Fried Eggs with Asparagus Drinks Watermelon-mint shrub. [Photograph: Anna Markow] Modern Gomme Syrup Watermelon-Mint Shrub with Watermelon Spoom

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