The Contests

What to Do Between Contests

September 2, 2011 • 12 Comments

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Cherry Tomatoes  Cherry Tomatoes

For the first time in two years, we're not announcing a new recipe contest this week. (That will come next Friday at noon, so be ready!)

As we mentioned last week, some exciting changes are afoot at Food52. We'll be announcing a new contest every two weeks, but in between we'll have more ways for you to get involved and stretch your cooking (and various other) muscles.

More fun to come (as we build the tools), but for now, we'd like to first extend the challenge to photograph some of our most recently awarded Editors' Picks (both tested by us and community-tested) for a chance to have them selected as top photos for the site.

This week, we want you to shoot the award-winning recipes from our Cherry Tomatoes contest (see below for the full list). No need to call dibs -- just shoot any that strike your fancy. Then just upload your best shot to the recipe by the normal submission deadline, next Thursday, September 8th at midnight.

This will give you a chance to cook (and eat) more of our vetted recipes, practice your food photography skills, and get a shot at photo credit on Food52. To brush up on lighting and all that jazz, Heidi Swanson has a great tutorial here and check out these helpful Foodpickle threads (here and here).

And if the idea of not dreaming up a recipe this week is giving you the shakes, remember how we said Wildcard winners are coming back? And we said "Holiday iPad app"? Consider this a study break week, to work on developing those festive holiday recipes that might not fit into an upcoming theme. We'll be on the prowl.

Cherry Tomato Editors' Picks -- fire away!

  • Spaghetti with cherry tomatoes and pecorino cheese
  • Frittata with Bread and Cherry Tomatoes
  • Ouzo Tomatoes
  • Cherry Tomato and Champagne Grape Tart
  • Tu Voi Fa L'americano...
  • Cherry Tomato Brown Bettys
  • Cherry Tomato Spread
  • BEAT Breakfast Sandwich
  • Clams with Grilled Chorizo & Charred Tomatoes
  • Roasted Sungold and Pear Tomatoes with Fontina and Thyme
  • Ntomatakia kai feta
  • Bloody Sunrise Grits Casserole
  • Arctic Char with Tomato-Corn Relish
  • Warm Salad with Cherry Tomato, Haricot Vert and Pancetta
  • Cherry Bombs
  • Cherry Tomato Pesto
  • Ladybugs on a Log
  • Sicilian Tomato Salad with Pecorino Vinaigrette
  • Bloody Maria on a Stick
  •  

    Jump to Comments (12)

    Comments (12)

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    Cristina-014-web-final

    over 3 years ago cristinasciarra

    Just out of curiosity, when will this contest on the site?

    Default-small

    over 3 years ago colejo

    not really a recipe,more a technique,i have been "Melting" my tomatoes in the oven this summer.you can use any and all kinds at once.we like this soooooo much more than traditional sauce and they lend themselves to all kinds of additions and variations in your pasta.i don't really know much about entering contests and terrible photographer but i do like to cook(with herbs and fresh vege's) really savory dishes.

    Image

    over 3 years ago ashleychasesdinner

    Such a great idea! I love food photography, and definitely need more practice!

    Buddhacat

    over 3 years ago SKK

    This is going to be fun. Now I can justify getting a camera - not just relying on my cell phone camera. Also love the opportunity to share favorite recipes because they are favorite recipes...now if I coud just figure out how to make those little symbol/faces emotional things at the end of my posts.

    Me

    over 3 years ago wssmom

    Yay, a new challenge! Getting my camera ready .....

    Dscn2212

    over 3 years ago boulangere

    Cynthia is a trusted source on Bread/Baking.

    I love this. The pace of the contests was starting to feel a little relentless, and I was starting to skip some. I found I was thinking more about an ingredient in particular, and less about food in general. This is is a wonderful idea, and I love two-week cycle.

    Dsc_0034

    over 3 years ago student epicure

    great point, boulangere -- i agree with your thoughts wholeheartedly!

    Dscn2212

    over 3 years ago boulangere

    Cynthia is a trusted source on Bread/Baking.

    Thanks. I feel like I can finally take a deep breath.

    Dscn2212

    over 3 years ago boulangere

    Cynthia is a trusted source on Bread/Baking.

    AND go back to posting recipes that are not strictly contest-related.

    Dscn2212

    over 3 years ago boulangere

    Cynthia is a trusted source on Bread/Baking.

    student epicure, I'm so glad this strikes a chord with you, too.. The two-week cycle is wonderful. I hope it will let us all pull back, take a larger focus, and contribute in a more deliberate manner than throwing up a lot of ideas and hoping some stick. Not that I ever did that . .. . . . ;o). At the same time, the incentive seemed to be to contribute something to everything, for me at least. I'm glad to feel some relief as well as some release.

    3-bizcard

    over 3 years ago sdebrango

    Suzanne is a trusted source on General Cooking.

    A brilliant way to keep us cooking and get us to try more recipes, now all I need is a new (good) camera.

    Newliztoqueicon-2

    over 3 years ago Lizthechef

    OK, I like this idea, but suddenly realized I have to make the recipe first - LOL. Put down the camera, Liz...