Any food52 member is welcome to help us test our Editors' Pick candidates, so go call dibs on the recipe you'd like to test in the comments section below! We'd love to see some new testers in the mix. Don't forget to email us your notes (about 100 words) to [email protected] by next Tuesday at 5pm.
We'll collect your comments, decide the official list of Editors' Picks and publish your evaluation in the headnote if the recipe is selected as an Editors' Pick (with credit, of course!). And even if the recipe you test isn't chosen as an Editors' Pick, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
- Editors' Picks (these are the ones we've tested — congratulations!)
- Buttermilk Barley Bread
- Pasta Un-Carbonara
- Creamy Homemade Ricotta
- Pimento Cheese Biscuits
- Caramelized Balsamic Gelato
- Sweet Rosemary Buttermilk Biscuits
-
Maple, Cornmeal, Pepper Ice Cream Cones
Editors' Pick Candidates (these are the ones we want you to test) - 21 Years of Carrot Cake
- Mill Creek Crab Cakes
- Faulknerian Family Ragu Bolognese
- Soy Saucy Chicken and Eggs
- Honey Wheat Challah
- Vaffler - Norwegian Heart Waffles
- BBQ Beef Salad
- Sweet Potatoes Empanadas with Peas, Rice, and Collards
- Smoked Tea Caramels
- Sinfully Divine 'Lehiyam' truffles
- Uneeda Biscuit
- Magical Marvelous Memorable Cookies
- Coda all Vaccinara
- Belle Foley's Chocolate Cake
- Giant Chewy Chocolate Chip Cookies
- YaYa's Mussels with Fresh Fennel, Sausage and Tomatoes
- Spinach Gnocchi
- Alfajores de Maizena
- All Day Duck Gumbo
- Royal Wedding Scones
Written by: Food52
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59 Comments
mrslarkin
May 5, 2011
you guys, I think this is my favorite batch of ep's EVER! Thanks for nominating my scones!
Panfusine
May 5, 2011
What made this batch extra special was the personal stories connected to each recipe..Thanks so much for the EP nomination, this was a fab 'birthday' surprise for Panfusine, the FB foodie blog which turned 1 yesterday.
cookinginvictoria
May 5, 2011
I'll take the Vaffler, if it is still available. Sounds really yummy!
fiveandspice
May 5, 2011
Oh, thanks for taking my orphan vaffler, cookinginvictoria! I really hope you like them. :) And, if you wind up having to use a regular waffle iron instead of a heart waffler, I'd be quite interested to hear how they turn out.
cookinginvictoria
May 7, 2011
I'm really looking forward to making this, fiveandspice. I think this will be part of our family's Mother's Day breakfast. However, I do not have a heart-shaped waffler. :( I will try it in our regular Belgian waffle maker. I also have a Pizzelle iron, and I was thinking of using that too, for a few vaffles just to see if it would work. Let me know if you have any further thoughts. Thanks!
fiveandspice
May 7, 2011
I truly don't know how they'll turn out in a Belgian waffle maker, since I've never tried. A heart waffler makes somewhat thinner waffles, with less deep indentations. But, it's a good batter with good flavor, so hopefully it will work out. It would definitely be interesting to try it with the pizzelle iron too, they might turn out a bit like the Norwegian cookie called krumkake. Happy mother's day celebration to you!!!
cookinginvictoria
May 11, 2011
Hi fiveandspice, just wanted to let you know how much my family enjoyed the Vafflers! I did use the Belgian waffle iron, and they turned out great. They had a nice height and were absolutely delicious. (If your recipe doesn't get chosen as an EP, I will post my full report as a comment underneath your original recipe.) Oh, and I did briefly try the pizzelle iron, but I must confess that that was a failed experiment. The Vafflers did not crisp up at all. I guess it is safe to say that the Vaffler batter is not a cookie batter! Anyway, thanks again for a delicious recipe.
fiveandspice
May 11, 2011
I'm so happy you and your family liked them! Thank you very much for letting me know. And, I'm glad to know they work in a Belgian waffle iron. And, though waffle batter doesn't work as cookie batter - I suppose we should have suspected as much from the start - let me know if you ever want the recipe for the Norwegian version of pizelles (a much thicker batter than the waffle batter) - they're tasty too! :)
cookinginvictoria
May 5, 2011
Are drbab's Magical, Marvelous, Memorable Cookies still up for grabs? I would love to make them. I already have pretzels in the cupboard -- one of my six year old daughter's favorite foods!
cookinginvictoria
May 5, 2011
Meant to say too that this is a really marvelous batch of EP candidates. There are so many recipes here that I am planning to try. Thank you again so much for the finalist nod. I feel so ecstatic -- I have to keep pinching myself!
Food52
May 5, 2011
Sorry, aargersi snagged them just before you! If you do make them, please add your notes in the recipe's comments section. The only recipe still up for grabs is Vaffler - Norwegian Heart Waffles (which could probably be made in any kind of waffle maker, heart-shaped or otherwise).
Burnt O.
May 5, 2011
Smoked tea caramels please! I just bought some smoked alder salt and these sound intriguing.
hardlikearmour
May 5, 2011
Thanks for choosing my caramels, Burnt! I suspected they'd be an "orphan," and now I know they are in good hands!
Burnt O.
May 5, 2011
Well, you took the Soy Saucy chicken I had my eye on, so it was the least I could do! ;-) I got the smoked alder salt when I met Amanda last weekend at the new Whole Foods in Rockville. Got some other salts too. Amazing store!
sticksnscones
May 5, 2011
If it's not spoken for I would love to test the 21 Years of Carrot Cake!
Happyolks
May 5, 2011
I'm flattered! If gluten free isn't your gig, this recipe can be easily made with half whole wheat and half bakers flour. I hope you enjoy!
Bonnie R.
May 5, 2011
Ohhhh, I love mussels! I'll take "YaYa's Mussels with Fresh Fennel, Sausage, and Tomatoes". Yum!
gingerroot
May 5, 2011
Unread Biscuit, please! Thanks. Congrats to all the EPs/EP candidates! We'll all be eating well this weekend!
hardlikearmour
May 5, 2011
Soy Saucy Chicken and Eggs for me please! Congrats to all! What a great field of recipes.
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