Community Picks

Editors' Picks -- Week 44

April 22, 2010 • 45 Comments

  

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!

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

 

Comments (45)

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over 4 years ago clbeth

I'll try the Spring Pea Soup,Garlic Croutons,Lemongrass Cream.

Steve_dunn02

over 4 years ago Oui, Chef

Wow....what a great new feature (well, I should say new to me since I've been gone), am I too late to claim a recipe to test?

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over 4 years ago Food52

This is from your friendly editors at Food52.

Looks like the Petit Pea Whip on Rye Pancakes & Wooly Bulli Scallops Malta (perfect for anyone interested in experimenting with foams) are still free.

Newliztoqueicon-2

over 4 years ago Lizthechef

I have time to test the zuke and pea salad for supper tonight, before I leave town through Tuesday. Or do you want to wait and give it to someone new to testing? Need to hear back soon, please...

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over 4 years ago Food52

This is from your friendly editors at Food52.

Go for it, Liz! There are still a few for other would-be testers to choose from.

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over 4 years ago kitchenmuse

Im going to test the Sambuca Seared Scallops with Shitake truffle cream

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over 4 years ago mariaraynal

Is there anything left? I'm a little confused this week!

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over 4 years ago Food52

This is from your friendly editors at Food52.

Yes, the following 6 recipes are left: Zucchini and Pea Salad with Parmesan Reggiano and Fresh Basil; Petit Pea Whip on Rye Pancakes; Spring Pea Soup, Garlic Croutons, Lemongrass Cream; Israeli Couscous with Peas and Bacon; Sambuca Seared Scallops with Shiitake Truffle Cream; Wooly Bulli Scallops Malta

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over 4 years ago mariaraynal

Great, thanks! I will try Israeli Couscous with Peas and Bacon.

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over 4 years ago Jennifer Ann

Unless someone new would like to take this one, I would love to test the scallops with champagne cream sauce and truffle salt

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I am VERY excited to claim Seared Sea Scallops with Gingered Pea Puree and Cilantro Gremolata for testing!! Gonna eat well tonight!!!

Ry_400

over 4 years ago melissav

It's yummy. I made it last week.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Hey - also CONGRATS to those already tested and chosen!!!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I want Sauteed Scallops with Creamed Cauliflower and Bacon for dinner.

Catherinejagers

over 4 years ago CatherineTornow

I'll take the Grilled Scallops, Composed for a Dinner Party please!

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over 4 years ago TasteFood

Happy to try Sea Scallops with Corn, Thai Basil and Lime, which nicely solves my what-appetizer conundrum for tomorrow night's dinner party.

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over 4 years ago Savorykitchen

Don't it just? Trying it tomorrow. Num num.

Ls

over 4 years ago gluttonforlife

I'll test Scallops Tommy!!

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over 4 years ago wcfoodies

We'd love to test any of these three:

Ragout of Peas and Artichokes
Israeli Couscous with Peas and Bacon
Crespelle with Peas, Leeks, and Ricotta

and make it into an episode of WCFoodies!

Monkeys

over 4 years ago monkeymom

I'd love to watch you guys cook fresh peas and israeli couscous!

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over 4 years ago Rivka

sounds like an awesome episode!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Cool! Can't wait to see it.

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over 4 years ago wcfoodies

Yay! I think we'll do the Crespelle.

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over 4 years ago Elderwood

I'll try Seared Sea Scallops with Maitre d'Butter and Potato & Chive Puree

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over 4 years ago cheese1227

Scallop potstickers, please.

Kay_at_lake

over 4 years ago Kayb

I'll take the spring pea picnic salad, which just sounds lovely.

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over 4 years ago Lizthechef

I signed up for this at the same time you did - I will bow out and it's yours. I have tested several in the past...

Newliztoqueicon-2

over 4 years ago Lizthechef

I think they want just one person testing - that's fine. Good luck!

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over 4 years ago Food52

This is from your friendly editors at Food52.

Thanks Lizthechef, we'll go with Kayb on this one but please feel free to check back and call any lingering recipes. Thanks for generously stepping aside.

Newliztoqueicon-2

over 4 years ago Lizthechef

Spring picnic pea salad, please...

Kay_at_lake

over 4 years ago Kayb

Let's just both test it!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I'd like to try Seared Sea Scallops with Maitre d' Butter and Potato and Chive Puree

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

also willing to step aside to allow for would-be testers. please let me know.

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over 4 years ago Food52

This is from your friendly editors at Food52.

Thanks for your generosity, MrsWheelbarrow. We'll give this one to Elderwood but please feel free to call another recipe.

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over 4 years ago Savorykitchen

I would be thrilled to test the smoky scallop crudo.

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

that recipe looks amazing.