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Dinner Tonight: Seared Scallops with Spring Onion and Tarragon Cream (via Food52)

Editor's Note: We're teaming up with our friends over at Food52 to bring you even more easy weeknight recipes. Food52 recipes will appear on this site every Tuesday and Thursday, and are carefully curated by the Serious Eats team. Check back on Serious Eats every weekday afternoon for a new quick and easy weeknight dinner idea from our own test kitchens, or from the good folks at Food52.

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[Photograph: Sarah Shatz via Food52]

Seafood in the summer is great because it's quick to cook (limiting time over a hot stove) and doesn't leave you feeling weighted down. This recipe from Food52 takes seared scallops and adds a fresh spring onion and tarragon cream to the equation. The result is a sweet scallop that's balanced by an herby and fresh cream sauce. It's easy to cook and looks stunning on the plate.

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From Sweets

Whoa, a Mangalitsa Pig Oreo

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[Photographs: Erin Zimmer]

Do you ever find yourself with such a surplus of lard from Mangalitsa pigs that you actually don't know what to do with it all? Atlanta chef Ford Fry of JCT Kitchen was in this position (poor guy) and figured, why not turn all that fat into creme fillings for homemade Oreos.

"Those wooly pigs are about the ugliest-looking pigs out there, and they have so much fat. So, so much fat." Unlike other hogs that are meat-type breeds, meaning they efficiently produce lean meat, the Mangalitsa is an extreme lard-type breed. It has double (double!) the marbling of your average pork. Given its special fatty qualities, the Mangalitsa can easily be whipped like cream or cured and served in thin slices as lardo.

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From Drinks

8 Memorable Sips from FredFest 2012 in Portland, OR

Slideshow SLIDESHOW: 8 Memorable Sips from FredFest 2012 in Portland, OR

[Photographs: Adam Lindsley]

The longtime beer aficionado should have no trouble recognizing the name Fred Eckhardt. This is the man who, in 1969, wrote a book on homebrewing lagers, nearly a decade before excise-tax-free homebrewing became legal for the first time since Prohibition. Eckhardt went on to write the seminal tome for budding homebrewers, The Essentials of Beer Style, in 1989, earning his well-deserved reputation as one of the world's premier beer historians.

Who better to celebrate with a huge selection of rare brews?

The first FredFest was held in Portland in 2006 in honor of Eckhardt's 80th birthday, and it's been an annual tradition ever since. A portion of the proceeds from every FredFest goes to a charity of Eckhardt's choice, with Habitat for Humanity (Portland/Metro East) chosen as 2012's recipient. This year, 22 breweries, most of them local, contributed hard-to-find and one-off brews for the event at Hair of the Dog Brewing. Check out the slideshow to see 8 of the most memorable sips at FredFest 2012.

About the author: Adam Lindsley is a Pacific Northwest-based writer, musician, and the author of the pizza blog, This Is Pizza. You can follow him at @ThisIsPizza on Twitter. He is currently on a serious kristalweizen kick, so if you know of a more perfect example of the form than Weihenstephaner's, be sure to let him know.

From A Hamburger Today

Baltimore: Crabcake-Topped Burger at Oriole Park at Camden Yards

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[Photograph: Camden Yards]

This is about as Maryland as a burger gets: a crabcake, seasoned with plenty of Old Bay, of course, on top of a burger patty. The "Camden Giant" is available this season at the new Gino's stand at Camden Yards, home to the Baltimore Orioles, which is celebrating its twentieth anniversary this year.

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A Sandwich A Day: The #6 and The #9 at 1058 Hoagie in San Francisco

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[Photographs: Lauren Sloss]

Is it considered meta for a sandwich shop to have a kind of separate sandwich pop-up? Because that's just what Deli Board is doing with 1058 Hoagie, an all-hoagie pop-up available for pick-up and delivery (watch their Twitter or Facebook for dates). I'll say this—I stopped wondering as soon as I tried them, fittingly, at last week's Giants vs. Phillies game.

First off, these $10 sandwiches are huge. Even huge in comparison to Deli Board's already sizable creations. They are easily enough for two meals or two people, and I'm not saying that in a dainty, "Oh, I just want half!" way. These are serious. And seriously delicious. Also different: there are no substitutions allowed, and they're all served on fresh sesame rolls. They're also not toasted, making them ideal game day food.

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From Sweets

Pie of the Week: Cookies n' Cream Pie

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[Photograph: Lauren Weisenthal]

It's not often that I go semi-homemade, but when I do, odds are good that Oreos and vanilla ice cream will be involved. Given the popularity of cookies n' cream, I'm sure I'm not alone. It's become such a ubiquitous combination that people request it by name, right up there with chocolate, vanilla, and strawberry. When it's a cookies n' cream lover's birthday, what do you do to celebrate? You make them a pie of ice cream and Oreos of course!

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Robb Walsh's Indian Pudding

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[Photograph: Laurie Smith]

This Indian Pudding from Robb Walsh's Texas Eats is a decidedly old fashioned dessert. It's a wonderfully wobbly custard made from cornmeal and eggs and sweetened with dark molasses. Warm spices are added to the mix along with a handful of chopped raisins.

Since this is a decidedly not-so-sweet sweet, topping off the Indian Pudding with a dollop of vanilla ice cream or whipped cream is pretty much a must.

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From Serious Eats: New York

Video: Kasadela Izakaya's Chicken Wings

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Chicken wings are pure comfort food, but Kasadela Izakaya's wings hardly soothe. They're packed with garlic and black pepper and carry serious bite. On this episode of Food Curated, we meet Azuki Yamashita, owner of Kasadela Izakaya in the East Village. Yamashita describes the black pepper, garlic, and soy sauce that coats the Japanese-style fried wings as "harmony." According to Stanley Pierre, the sake specialist at Kasadela, "You can resuscitate someone by intravenously flowing Tebasaki sauce into their system."

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From Drinks

Bottom Shelf Beer: New Shock Top Flavors

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For the first couple decades of my middle age I thought the one great advantage of getting old was no longer having to question every little thing every little day. I felt that I finally knew who I was and what I liked, so I didn't have to constantly reconsider pizza toppings and political parties like a 3rd-grader updating his friend-or-enemy list after each recess.

I drifted along happy in the knowledge that I was the sort of registered independent who was really a party-line Democrat and the sort of sausage-and-onion eater who was really into sausage and onion. The system works; I highly recommend getting some of your ways set in stone, lest you spend every morning trying to decide if you like butter on your bagel or tattoos on your neck. That's exhausting, and it creates too great a risk that one day out of boredom you'll end up with a dairy cow on your Adam's apple.

But despite my preference for having most of the day's decisions predetermined by the previous day's decisions ("I wore this shirt yesterday and didn't get struck by lightning, ergo it only makes sense ...") I have started to rethink my reluctance to rethink. For instance, last week Bottom Shelf research director Emily and I ordered pizza for dinner twice. I'm certain this was our first ever two-pizza week, and in addition to bringing us closer together as a family, it also taught me the valuable lesson that I like pepperoni more than I'd been admitting to myself. This is very important and will get its own paragraph, perhaps two.

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Kitchen Apprentice: Tools of the Trade

Editor's note: Each week "Chris P. Beycon" shares tales from behind the kitchen door, where she works as an apprentice at a popular restaurant. Read her column here each Thursday! —The Mgmt.

201100908-kitchen-apprentice.jpgAt home, chopsticks are my Kunz spoon. I can pick up anything from tofu to steak, beat eggs, flip pieces of fish more delicately than with a spatula, turn strips of bacon more quickly than with tongs. When I went away for college, I brought several pairs with me, certain I wouldn't be able to find anything like them—unvarnished and textured—available in Central New York. I didn't do much cooking my first two years except for the rice and grits I made out of my (contraband) mini rice cooker, but the chopsticks were still a comfort to have.

At The Restaurant, my three inch paring knife is one of my best friends, along with my notebook and sharpie. With my paring knife, I peel potatoes, cut tape, trim sheets of pasta dough, halve artichokes, open tins of olive oil and occasionally nick myself.

Considering how I didn't know how to hold a knife properly when I first plunged into BOH work, I'm sure nobody will be surprised when I say I had no idea how to take care of knives either. I bought knife covers only after I noticed that the tip of my very sharp chef's knife had slipped through several layers of my knife roll. After months of using the same two knives at The Restaurant, it occurred to me that they might be in want of sharpening.

I'd watched line cooks sharpen their knives on the whetstones soaking in containers around the kitchen. Whenever I asked someone how they knew when a knife was ready, I seemed to receive the same answer: "You just feel it." Maybe. If I knew what "it" was supposed to feel like.

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22 of the Best Looking Sandwiches We've Eaten So Far in 2012

Slideshow SLIDESHOW: 22 of the Best Looking Sandwiches We've Eaten So Far in 2012

So it's only May, but we felt compelled to document the most photogenic sandwiches we've eaten so far in 2012. We eat a lot of sandwiches, some not as memorable, but these are the images of tortas, grilled cheeses, and po' boys we can't erase from our minds...

What's the best looking sandwich you've ever eaten?

From Slice

Eight Styles to Add to Your Pizza Lexicon

Slideshow SLIDESHOW: Eight Styles to Add to Your Pizza Lexicon

At Slice we ever endeavor to keep expanding our knowledge about all things pizza. As such, our Regional Pizza Style Index is always growing as we learn about new regional varieties around the globe. The time has come to add some updates to our style guide!

When you get into the taxonomy of pizza, some styles are so closely related to one another that the lines can start to get blurred. Different regions can call what is essentially the same pizza by different names, and that can even extend to the names and labels that pizza makers apply to their pies. So we approach the style guide with the attitude that these styles are elastic by nature. Think of this list as tool to help navigate your way through the saucy, cheesy crusts of the world.

We'll continue to fine tune the existing styles, as well as add new ones down the line. Hopefully these styles will be a good jumping off point for discussing and sussing out what distinguishes the many styles of pizza form one another. Drop some thoughts or styles we need to include in the next update in the comments section.

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From A Hamburger Today

Ann Arbor, MI: Great Burgers and Even Better Patty Melts at Zingerman's Roadhouse

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[Photographs: Daniel Zemans]

Zingerman's Roadhouse

2501 Jackson Avenue, Ann Arbor, MI 48103 (map) and one other location; 334-663-3663; zingermansroadhouse.com
Cooking Method: Grilled (burger) and griddled (patty melt)
Short Order: The Roadhouse might be the pinnacle of the Zingerman's empire and the burgers are part of the greatness
Want Fries With That? If you can, try both the regular and the sweet potato fries
Price: Burger w/fries, $12.95; patty melt, $14
Notes: Patty melt only on the lunch menu

When Zingerman's Deli opened its doors in 1982, it was a bit of a gustatory pioneer in a world where seeking out delicious food was not remotely close to the national pastime it's become. These days, it takes a place the size of Eataly to turn heads, but 30 years ago, the list of shop owners who spent time traveling the world to find great food was remarkably short. That's not to say that Zingerman's is a relic or even remotely behind the times today. The ownership is as committed as ever to spreading deliciousness across Ann Arbor, Michigan, and—via its mail-order business—all over the country.

The people behind Zingerman's have refused offers to franchise or set up shop in other cities, but that doesn't mean they haven't grown. Over the years, the Zingerman's empire has grown to include several additional businesses, including a bakehouse, a creamery, a candy company, and, most importantly for burger purposes, a restaurant called Zingerman's Roadhouse.

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From Drinks

Behind the Scenes at The Glenlivet Distillery in Scotland

Slideshow SLIDESHOW: Behind the Scenes at The Glenlivet Distillery in Scotland

Author's Note: Thanks to Pernod Ricard, I recently had the opportunity to travel to Scotland with a group of American journalists and attended a plethora of distillery tours, master classes and whisky events surrounding the Spirit of Speyside Whisky Festival.

[Photographs: Jessica Leibowitz]

Welcome to Speyside, a beautiful region of Scottish countryside surrounding the River Spey, where the sheep and the shortbread outnumber the people. Beside those notable draws, what really attracts visitors is the high concentration of single malt whisky distilleries, such as The Glenlivet, Glenfiddich, Aberlour, The Macallan, and Balvenie. It's a good place for Scotch lovers.

During the recent Spirit of Speyside Whisky Festival, I had the chance to see a few different distilleries in action. First up for whisky cross-examination: The Glenlivet.

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From Sweets

First Look: Pop-Up Ice Cream Shop at David Burke's Primehouse

Slideshow SLIDESHOW: First Look: Pop-Up Ice Cream Shop at David Burke's Primehouse

[Photographs: Kate Bernot]

Though they normally preside over dry-aged rib eyes, Himalayan salt rocks, and whipped potatoes, it turns out the chefs at David Burke's Primehouse have a pretty serious sweet tooth.

Lucky for the general public, they're going to be indulging these sugary impulses every Friday during the summer from 3 to 5 PM from a pop-up ice cream counter at the entrance to Jbar lounge.

Though it was a brisk—scratch that, chilly—50-something degrees on the first Friday in May, we were there to check out the offerings.

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