 
This is our first week trying out the revamped Editors' Picks system. Click here for more details on how it will work. Now, in the comments section below, you can go call dibs on the recipe you'd like to test! For now, let's start with one recipe per person. And don't forget to send us your notes by next Tuesday!
Our Editors' Picks (these are the ones we've tested -- Congratulations!)
- Seared Scallops with Blood Orange, Mint and Feta Salsa
- Marinated Feta Cheese
- Homeric Leg of Lamb with Blood Orange Glaze, Fregola, Feta and Mint
Editors' Pick Candidates (these are the ones we want you to test)
- Blood Orange Tea Cake
- Blood Orange Glazed Chicken Wings with Minted Whipped Feta
- Lamb Chops with Blood Orange and Mint Compote and Feta Mash Potatoes
- Coriander and Mint Scented Feta and Blood Orange Salad Dressing
- Blood Orange Cardamom Cake with Mint Feta Ice CreamÂ
- Crispy Stuffed Lamb Belly with Blood Orange Sauce
- Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce
- Feta-Blood Orange Pots de Creme with Mint
Â
Shop the Story
Â
Â
Â
Â
Â
Â
- 60-minute Chicken Stock
- Chicken Stock with a Mexican Twist
- Buillon de poulet suprême
- Stock Under Pressure
- ArtiChicken Stock
- Oven roasted chicken broth
- The Most Basic Chicken Stock
A REMINDER TO ALL TESTERS: please email us your comments at [email protected]. We'll collect your comments, decide the official list of editors' picks and publish your comment in the headnote to the recipe (with credit, of course!).
Â
Â
Written by: Food52
Popular on Food52
53 Comments
Food52
March 16, 2010
We'd like to clarify a few points. We're really shooting for the best of the best here, so not every candidate that gets a positive review will be selected as an Editors' Pick and, by the same token, even if we don't select a candidate as an Editors' Pick, that doesn't mean it was a bad recipe.
We're also only planning on posting select reviewer comments on the recipes that are ultimately chosen as Editors' Picks. Hope this helps, and please continue to give us feedback on the process!
We're also only planning on posting select reviewer comments on the recipes that are ultimately chosen as Editors' Picks. Hope this helps, and please continue to give us feedback on the process!
aargersi
March 14, 2010
This is mariaraynal, reporting in under aargersi's login, to tell you all that we are together in Austin with la452 (aka Mr. L), testing our Editors' Picks together, drinking good wine and having a blast. Full report on lamb chops with feta mashed potatoes and blood orange tea cake to come soon. It's a true food52 party!
aargersi
March 15, 2010
The real aargersi here :-) We had a blast and ate some great stuff! Testing is great fun and we learned a lot too!
Lizthechef
March 13, 2010
I tested and submitted my results - food52 folks encouraged me to publish them so I did so, under "60-minute chicken stock". Gosh, I hope this is OK. I feel it is important to acknowledge who tested what. Thoughts? I had more anxiety about testing this recipe than anything I have previously submitted to food52.
Amanda H.
March 13, 2010
We'd actually like you to email them to us at: [email protected]. We will gather them up, decide the final editors' picks list and then publish the accompanying comments in the headnote where our comments usually go. We'll also lay this out more clearly in the post above, and will take your comment out of the comments section in the meantime. Hope this all makes sense. Thanks for testing!
Amber O.
March 13, 2010
I'd be happy to test the Chicken Stock with a Mexican Twist. Seems like it's still available...
TheWimpyVegetarian
March 13, 2010
Saved! Thanks Amber! I just responded to a comment by Dymnyno on the recipe page that can save you some time on this too. A couple times, to save time, I used an already roasted chicken from the local market. Just make sure to cut it up into 6 or 8 pieces and brown the pieces further in order to maintain a balance of chicken flavor with the dried chipotle pepper. The more you cut it up, the more exposed chicken surfaces you'll have in the broth, and the better the balance of flavors will be if the chicken is already cooked. It all gets strained out at the end anyway. Or at least, that's been my experience. Good luck and let me know how it turned out.
Amber O.
March 14, 2010
Didn't get back to the computer yesterday so I'm starting with a whole chicken that I'll butcher up and follow your posted recipe. I agree with lizthechef, it can seem a bit strange to publicly critique another person's recipe, even though we all do it privately! I like the way food52 has chosen to handle this part.
pierino
March 11, 2010
Thank you for testing, but I guess I've been "chopped" again. Working hard to get back into the finals. Listening to Manu Chao while cooking does help.
gluttonforlife
March 11, 2010
What?! No one want to belly up to my recipe? I promise you won't regret it...
Lizthechef
March 11, 2010
Gosh, too bad you guys had a bad idea! Thumbs up for the food52 community, immediately assembling to become involved...
Amanda H.
March 11, 2010
Update: the two remaining recipes that are up for testing are Chicken Stock with a Mexican Twist and Buillon de Poulet Supreme.
TheWimpyVegetarian
March 12, 2010
Uh-oh. I notice noone chose to test my Chix Stock with a Mexican Twist. It's very similar to one of the finalists except maybe a little less spicy if someone wants to do a comparison as part of the test drive. But what are the rules if noone signs up for this lonely little guy? Eliminated from the list? :-(
coffeefoodwrite
March 11, 2010
I would like to test the feta blood orange pots de creme...
Merrill S.
March 11, 2010
Looks like Culinista Annouchka has already called these. Is there something else you'd like to test?
Amanda H.
March 11, 2010
Unfortunately this one was already "claimed" -- but if you make it anyway, please add your thoughts to the comments section, which is always appreciated!
coffeefoodwrite
March 11, 2010
Sorry about that...must have missed that -- My mistake. If I make it I will be sure to post my comments....
lechef
March 11, 2010
I'd be happy to test out the ArtiChicken stock. I already have a chicken carcass in the freezer, so I'm halfway there...and we eat artichokes all the time, so this is perfect!
Loves F.
March 12, 2010
Hope you like it... I find it a win-win because you get to use up stuff in the fridge, AND you get an excuse to make artichokes!
drbabs
March 11, 2010
Thanks, Amanda and Merrill, for choosing the Lemony Chicken Stock as an editors' pick. Wish I could do testing this week, but I'm in Colorado helping my sister--her daughter just had major surgery and is going through a difficult recovery. I'll catch you next week!
Merrill S.
March 11, 2010
You're welcome! It's a great recipe. Hope all goes well with your niece and sister, and have a safe trip home.
AntoniaJames
March 11, 2010
I will make the "Most Basic Chicken Stock." This one has intrigued me since it was first posted . . . . plus, it puts me on deadline to roast another chicken, as I don't currently have a carcass in the freezer.
TheWimpyVegetarian
March 11, 2010
I would love to try the Cardamom cake and feta ice cream but don't know if you want more than one person testing each one??
Amanda H.
March 11, 2010
We'd like to stick to one person per recipe for the moment, just until we get some feedback on the process. Is there any other available recipe that appeals to you? (And, of course, if you want to make the cardamom cake and add your thoughts to the comments section, that's *always* welcome!)
TheWimpyVegetarian
March 11, 2010
I understand. I'm definitely happy to log any comments I have in the comments section. Congrats to everyone on the list and thanks for choosing one of my recipes for the list!
Lizthechef
March 11, 2010
Man, you guys are fast! We are still digesting lunch here in CA...I would love to try out the 60 Minute Chicken Stock. It intrigued me when it was posted and here's my chance.
thirschfeld
March 11, 2010
Thanks Mrs . Wheelbarrow, I hope you like the stock. I'll take the lamb belly. My neighbor raises lamb I will see if he has any belly in his freezer otherwise I may just fillet some lamb ribs. This recipe intrigued me. I can't wait!
Jennifer A.
March 11, 2010
I would love to test the blood orange cardamom cake with mint feta ice cream
Culinista A.
March 11, 2010
i'll take the feta blood orange pots de creme with mint
drbabs
March 11, 2010
Hi Culinista Annouchka--I'm looking forward to hearing how it works out for you.
aargersi
March 11, 2010
Mariaraynal is away from her computer but she would like to test the lamb chops with blood orange and mint compote ... luckily she will be testing it at my house! Yum!
aargersi
March 11, 2010
blood orange tea cake please!!! (whoops I posted this as a reply to Naked beet by accident)
cheese1227
March 11, 2010
I'd like to test the chicken wings with whipped feta please. I was eyeing them for an upcoming cocktail party in any event.
WinnieAb
March 11, 2010
I'd love to test the coriander and mint scented feta and blood orange salad dressing!
MrsWheelbarrow
March 11, 2010
I had planned on making chicken stock for the canner. I picked up 10# of chicken backs and 5# of feet at my organic farm last week. So, sign me up for "stock under pressure."
See what other Food52 readers are saying.