Community Picks

Editors' Picks -- Week 40

March 25, 2010 • 37 Comments

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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 [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! Click here for more details on how our community-tested Editors' Picks system works.

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

 

Jump to Comments (37)

Comments (37)

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over 4 years ago dymnyno

Could I have a clarification? Who picks the finalists and then picks the Editor's Picks? Is it just Merrill and Amanda or is it your staff? If a recipe is for meatloaf shouldn't the finalist be someone who made meatloaf rather than a sauce to go over the meatloaf? I think that a lot of great recipes were overlooked for one that sounds like it should be at Olive Garden. This is not sour grapes (ha ha) but rather a clarification on just how original you want a recipe to be, how difficult it should be and how family friendly, how budget friendly. I find that I am getting more confused each week about what you are looking for. I love Food52 for the structure that I am learning and I love the comraderie of the group. BUT... thanks and please don't shoot the messenger!

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over 4 years ago Amber Olson

Okay, this is interesting. Personally, I'm not concerned about who does the picking, but you bring up some thoughtful aspects of the contests that others might be mulling over as well. If the only reason to post a recipe to a contest is to win, then maybe that does get the brain trying to figure out the "formula" but as you can testify to, it just makes for confusion!

I'm learning a lot from the winners; they are so SURPRISED to be in the finals and some don't even check back that soon to see how they fared. Is there a distinct nuance that food52 is searching for? The diversity of the picks and winners is key and that tells me "we ALL have a forum to be a winner"! I enjoy the challenge but certainly relate to the disappointments as well. Your recipes are fun and many have landed in my saves along with making me laugh. Can't wait to meet up at one of the Bay Area potlucks!

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over 4 years ago lastnightsdinner

I think the winning meatloaf recipe was both - a tasty meatloaf and an interesting, creative, and surely darned tasty sauce. Frankly, I do a very similar base meatloaf recipe (the beef/pork/veal mix, fresh breadcrumbs, etc.), but there are subtle variations in that recipe - and many others that were submitted - that intrigued me. And frankly, I bet the sauce is fantastic. I haven't been to an Olive Garden in years, but it seems this dish is far removed from the overly-cheesy (in more than one sense) dishes many chain restaurants serve. In my mind what appealed about that particular dish (though both finalists, and many of the submissions, were very appealing) is that it seemed like a fresh take on an old standard. I love that so many dishes we're seeing here seem to come as a result of people thinking outside of the box, and really having fun with different ingredients and unexpected flavor combinations. Just my two cents, but I continue to find a ton of inspiration in the recipes submitted here each week.

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over 4 years ago Food52

This is from your friendly editors at Food52.

Editors' Picks and potential Finalists are chosen somewhat
democratically by Merrill, Amanda and the team of editors and recipe
testers, with more weight being given to the recipes that A&M think
are promising. Then several recipes are tested for each contest and
the two we liked best become Finalists. In the end, the Winner is
chosen by the community. We are simply looking for great recipes that
work consistently, and are inspired and delicious (regardless of
budget, ease or family-friendliness), which is why we've started the
new Editors' Picks system to ensure all of our recommended recipes are
tested. We feel really lucky to have attracted such a large and
growing number of excellent cooks! We appreciate your patience as we
figure things out and always welcome questions and feedback at
[email protected]. Thank you all for being a part of our wonderful
community.

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over 4 years ago ENunn

I like surprises, and Food52 is full of them.

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over 4 years ago coffeefoodwritergirl

Anise Biscotti, please. Thank you!

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over 4 years ago coffeefoodwritergirl

Woops...see that is already taken. I'll take My Sister Nicky's Ricotta Pie. Thank you!

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over 4 years ago Food52

This is from your friendly editors at Food52.

Update: the following recipes are still up for grabs -- Mushroom Chestnut Risotto, Spicy Squid Ink Risotto, Rabbit Risotto and My Sister Nicky's Ricotta Pie.

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over 4 years ago Kevin Purdy

Nobody's calling the End of Summer Melon Risotto? I'll take.

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over 4 years ago Loves Food Loves to Eat

It was my 2nd choice... sounds so good... but I need a little risotto break, so I took a dessert instead =).

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Gateau Panama?

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over 4 years ago Food52

This is from your friendly editors at Food52.

All yours.

Catherinejagers

over 4 years ago CatherineTornow

I'll take the Affogato allo Zabaglione

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

If Linda's unsure, I'll take the shrimp & grits.

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over 4 years ago Food52

This is from your friendly editors at Food52.

It looks like drbabs has already called the Shrimp and Grits Style Risotto below but please feel free to add your notes to the recipes' comment section if you make it on your own (that goes for you too, Linda!). Is there another you'd like to test?

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over 4 years ago cheese1227

Please! Where are my manners?

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over 4 years ago cheese1227

Early Spring Risotto with Fava Beans, Asparagus and Artichokes

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over 4 years ago likestocooklovestoeat

Leek and Bok Choy Risotto, please :)

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over 4 years ago likestocooklovestoeat

Bummer! It turns out I won't have time to cook this weekend after all - does someone want to take it off my hands?

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over 4 years ago monkeymom

I'd like a go at the Pressure Cooker Saffron and Artichoke Risotto please!

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over 4 years ago Linda Hayes

Testing, testing. Risotto Verde and/or Shrimp and Grits Style.
(have some lovely grits ...)

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over 4 years ago Food52

This is from your friendly editors at Food52.

The Risotto Verde is all yours!

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over 4 years ago WinnieAb

I'll take the citrus yogurt panna cotta with honeycomb!

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over 4 years ago Lizthechef

I'll take the smoky red pepper risotto.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'll take the Simplified Limoncello Tiramisu with Raspberries, gladly!! ;o)

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over 4 years ago ENunn

Il Budino, please!

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over 4 years ago Loves Food Loves to Eat

Ahh, so many delicious choices! I'd love to make the anise biscotti!

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over 4 years ago Culinista Annouchka

I'll take Sara tart!

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over 4 years ago Culinista Annouchka

This is what happens when you type from a lunch meeting on an Iphone scrambling to get a recipe before they fly off the shelf...wrong box and missing apostrophes! I would love to try Sara's almond tart.

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over 4 years ago Savour

I'll take the Torta di pere e cioccolato

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I'd like to test the Shrimp and Grits style Risotto, please.

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over 4 years ago NakedBeet

I'd like to test the Tuscan apple tart