Community Picks
Editors' Picks -- Week 39
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! Don't forget to email us your notes (about 100 words) to editors@food52.com 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!). Click here for more details on how our community-tested Editors' Picks system works.
- Editors' Picks (these are the ones we've tested -- Congratulations!)
- Oscar Night Meatloaf
- Mom's Meatloaf
- Country Meatloaf
- Creamy Garlicky Spinach
- Spinach and Lemon Hummus with Baked Pitta Chips
- Spinach for the Kids
- Mustard Spaetzle with Sauteed Spinach, Sweet Onions and Shiitake Mushrooms
- Spinach Bacon Salad
- Editors' Pick Candidates (these are the ones we want you to test)
- Panko Crusted Mozzarella Stuffed Japanese Curry Meatloaf
- Bricktop
- Chicken and Shrimp Meatloaf with Whole Grain Mustard Dipping Sauce
- Dinner Party Meatloaf
- Mom's Italian Style Meatloaf
- Meatloaf to Come Home For
- Spicy Turkey Meatloaf
- Chicken Meatloaf with a Tomato-Balsamic Glaze
- Grill-Roasted Meatloaf
- Horseradish Meatloaf
- Cheesy Spinach and Rice Balls
- Wilted Spinach Salad with Balsamic Caramelized Red Onions
- Sauteed Spinach with Kalamata Olives and Raisins
- Better than Creamed Spinach Spinach
- Italian Spinach Dressing
- Green Eggs and Ham
- Triple Cheese Spinach Tarts
- Sneaky Spinach, 'shrooms and Bowties
- Roasted Butternut Squash and Spinach Penne Pasta
- Spanakopita Hand Pies
And while we can't exactly submit Cheap Homemade Dogfood for testing, due to dogs' notorious lack of discernment when it comes to food, we would be remiss if we didn't give it a separate shout-out (woof-out?). Great recipe!
We've also added some incentives to reward your hard work and make things interesting. The three people who test the most Editors' Picks candidates by June 1, 2010 will be entered in a drawing to win one of these fabulous prizes:
- 1. A weekend stay on a small-scale working family farm with Feather Down Farm Days
- 2. A snazzy food52 tote from L.L. Bean
- 3. Three selections from Rick's Picks' line of delicious pickled goods
Sign up now and get $10 when we open.
Comments (46)
about 3 years ago amanda
Amanda is a co-founder of Food52.
Hey everyone -- let us know how this testing system is working out. You love it? Hate it? We'd love to hear your thoughts on how to improve it.
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Hola! Posting while my lamb cooks! I love testing the recipes, it gets me out of my normal food habits and so far the ones I have tested have been REALLY good, as in, put on the regular rotation good ... maybe some specific guidelines (or a list of things to consider) for what you are looking for so we non-food writers know what questions to answer? And a thesaurus :-)
about 3 years ago KelseyTheNaptimeChef
It seems great, my only thought is that we know when the lists will be posted on Friday or something like that? I seem to be checking in way too late and everything has been snapped up before I have a chance to puruse. Of course, part of it is my fault, I am just not on the computer during the day except for mid-afternoon and after 8pm. But I do have my blackberry and could login through that during the daytime.
about 3 years ago likestocooklovestoeat
aargersi makes a good point; I'd love to know a little more about what makes a good Editor's Pick, so I can look for those qualities - but perhaps "super-tasty" and "well-written" is enough, no need to overthink. In the notes I submitted, I tried to leave out opinion and include description that I thought would let others know whether or not they would want to cook it. The whole thing was fun!
about 3 years ago merrill
Merrill is a co-founder of food52.
Kelsey, we're going to try our best to post the list on Thursday afternoons, as soon as possible after the finalists go up. As for testing guidelines, we're basically looking for a mix of all of the things you're already thinking about. Does it work properly, without needing many alterations? Would you make it again? Do you think it's a noteworthy recipe, whether because of originality or sheer taste appeal, or both? Hopefully that helps.
about 3 years ago CatherineTornow
Grill Roasted Meat Loaf is calling my name. Amanda + Merrill, is this still a fair grab? I'm all over it.
about 3 years ago merrill
Merrill is a co-founder of food52.
Yup, it's yours!
about 3 years ago dymnyno
Is there anything left...I will take whatever (they all sound good) ?? I will be on the road again next week....Houston, Austin and Dallas...
about 3 years ago testkitchenette
Is the Food52 tote available for purchase also?
about 3 years ago merrill
Merrill is a co-founder of food52.
It's not currently, but if there's enough demand, we might reconsider!
about 3 years ago KelseyTheNaptimeChef
Nuts - am too late. Guarantee I'll be first in line next week for the Italian desserts though... :)
about 3 years ago Teri
I'll take Mrs. Wheelbarrow's!
about 3 years ago Amber Olson
I'll take the Spinach Triangles that MrsWheelbarrow threw back in since I don't see anyone else's dibs yet!
about 3 years ago Amber Olson
These are actually the Spinach Tarts, not triangles.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks for the update! I'll pass. Will definitely try to be the early bird next week for some risotto and/or Italian desserts!
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I'll be happy to hand back the spinach triangles. I'll be making them (have a party early next week they'll be heavenly!) but please, someone else should review!
about 3 years ago testkitchenette
Rats, did I get to this too late to test anything?
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
anything left??
about 3 years ago Food52
This is from your friendly editors at Food52.
Grill-Roasted Meatloaf is still up for grabs! It looks very promising, if you have the grill and the weather on your side. Or you could wrest one of the two recipes MrsWheelbarrow claimed and we might look the other way.
about 3 years ago coffeefoodwritergirl
I'll take the chicken meatloaf with tomato-balsamic glaze! looks great!
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Okay, this is a real stretch for me . . . sourcing venison + buying a can of Coke, but I'll take the Meatloaf to Come Home For . . . . . really like the idea of cooking meatloaf in a skillet!!
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
I'll take Mom's Italian Style Meatloaf, please.
about 3 years ago lechef
I'll go for the Japanese Panko-Crusted meatloaf! Sounds crazy enough to work!
about 3 years ago cheese1227
I will take the spicy turkey meatloaf.
about 3 years ago mariaraynal
I'll take the Dinner Party Meatloaf, please.
about 3 years ago Loves Food Loves to Eat
I'll take the Sneaky Spinach Shrooms and Bowties!
about 3 years ago Loves Food Loves to Eat
Ha, by the way... I wrote this in a frantic rush, litterally imagining myself yelling it as I was trying to beat out other bidders! =)
about 3 years ago Culinista Annouchka
Where do we see the final editor's pick list from last week?
about 3 years ago Food52
This is from your friendly editors at Food52.
Here they are! http://www.food52.com/blog...
about 3 years ago likestocooklovestoeat
I'll take Mustard Spaetzle with Sauteed Spinach, Sweet Onions and Shitake Mushrooms - I'll have to rig up a spaetzle-maker with 1/4" holes, but I'm up to the challenge!
about 3 years ago Food52
This is from your friendly editors at Food52.
Actually, we've already tested that recipe, so it's a done deal! If you do make it, feel free to add your thoughts to the comments section of the recipe. Are there any other Editors' Pick Candidates you'd like to test?
about 3 years ago likestocooklovestoeat
Sure - how about Horseradish Meatloaf?
about 3 years ago Food52
This is from your friendly editors at Food52.
Sold!