"Today marks the official launch of food52, Amanda Hesser and Merrill Stubbs‘s new food site geared toward serious home cooks." - Laura Hazard Owen, Publishing Trends

We're excited about our partnership with Chambers Street Wines, a wine store in lower Manhattan that stocks excellent small-producer wines from around the world. They have agreed to give our community a 10% discount on any purchase from their website (they'll deliver anywhere in the continental US). All you have to do is use the promotional code food52 at checkout. Chambers Street also pairs wines with each of the Finalist recipes and many of the Editors' Picks on the site. So if you love a recipe, try the wine the experts have paired with it, or if you're looking for something new to enjoy, take full advantage of our discount -- and as a special offer, we'll be sending food52 DropStops (pictured below) to the first 50 people who purchase wine from Chambers Street.

Example of recipes that feature wine pairings:

Eggplant Parmesan by Nancy Jo

Tuscan Grilled Zucchini and Summer Squash by Stefano Coppola

BLT Panzanella by Meredith Shanley

Click the play button to see us prepare the two finalist recipes for Your Best Brunch Eggs: Cowinmyundies' Scottish Farmhouse Eggs and kamileon's Savory Bread Pudding. Merrill tries to control raw eggs, and Amanda burns herself. Again.

Well, it was a record-breaking week for recipe submissions here at food52! We had 77 submissions for Your Best Brunch Eggs, and 51 for Your Best Way to Cook Greens. Needless to say, we did a lot of cooking this week, and we came across a lot of great recipes.

In the egg department, there were some frittatas, stratas and tortillas with really interesting additions (chorizo, crabmeat, spaghetti) and even two recipes that called for making your own bread!

As for the greens, we had two kale chip submissions (a great technique if you've never tried it), several pasta dishes (one of which we chose as a finalist), and even a salad where you "massage" kale in order to tenderize it.

Below are our Editors' Picks for the week:

• Hidden Eggs by MrsWheelbarrow
• Bacon and Eggs by allison arevalo@locallemons
• Tortilla Espanola con Chorizo by JoyManning
• Simple, Perfect Poached Eggs by pbjenny
• Chesapeake Frittata by bill
• Heirloom Tomato & Spaghetti Strata by coconutlime
• Moroccan Merguez Ragout with Poached Eggs by ecswanter
  

• Pasta with Cavolo Nero Pesto by Maria Teresa Jorge
• Strozzapreti by Maria Teresa Jorge
• Baked Parmesan Kale by stshimada@gmail.com 
• Kale Chips by ChowMama Stacie
• Massaged Kale Salad by Aldy
• Red Hot Greens by vvvanessa

- Amanda

I found this little pot when Merrill and I went on a shopping expedition to Williamsburg and stopped in at Whisk. Made by Krona, a moderately priced line of Norpro, the pot holds 12 cups (with measurements marked inside), has a comfortable tea-pot-style handle, a spout and a lid with small and large holes for straining -- in short, a lot of carefully thought out details. The pot is perfect for cooking small amounts of vegetables and pasta (without having to pull out a colander), scalding milk, making chai or hot chocolate and cooking soup. Plus it's cute! (Call Whisk to order one: (718) 218-7230; it's $45 at Amazon.)

We'd like to know what your favorite pot is -- either comment below, or better yet, send us a photo (editors@food52.com) and we'll add yours to this blog post. Remember to tell us -- in a single sentence -- what you love about your pot. Can't wait to hear from you!

The Recipe Search is back in action. It should now return helpful results. Please give it a try and let us know if you have any further problems.

Congratulations to this week's winners!

lastnightsdinner won the contest for Your Best Beef Salad with Beef Chopped Salad.

JackieK won the contest for Your Best Fruit Tart with Savory Plum Tart.

We asked them both to answer a few questions about cooking and eating.

- Merrill

Here at food52, we find the evolution of recipes a fascinating (not to mention educational) topic, as the transformation of one dish into another can occur in so many wonderful ways. Last week, I wrote a post about adapting someone else’s recipe in order to make it yours. This week, I thought I’d write about a recipe of my own that I have been making the same way for years but then suddenly decided to overhaul this weekend.

We wanted to let you know that we're aware that the Recipe Search isn't working as it should (the Contest Winners and Editors' Picks filters function properly, but that's about it), and that it will be fixed very soon. For now, we've renamed it the Magical Randomizer, but we look forward to the time when it reclaims its identity as a helpful Recipe Search. We'll keep you posted.

Not sure if you've noticed but on your Profile Page, along with your recipes there is a section called "Fans." Here, anyone who has "fanned" you will show up, as well as anyone you've chosen to be a fan of. You can fan someone by going to any profile page and and clicking on "Be My Fan" in the left margin.

Becoming a fan of someone on the site makes it easier to keep up with their latest recipes, photos and video. And it's just the first part of a set of social features we'll be implementing. For instance, soon you'll be able to receive email alerts any time someone comments on your recipes.

Also, while we're on this profile section of the site, here's another feature we'd like to highlight: Saved Recipes. You can save any recipe on food52 and have it stored on your profile page along with your own recipes. Just go to a recipe you like and click on Save Recipe in the left margin.

That's enough from us -- we'd love to hear from you about features you'd like on the site. We're all ears!

Click the play button to see us prepare the two finalist recipes for Your Best Fruit Tart: SmallKitchCara's Blueberry Tart and JackieK's Savory Plum Tart. Merrill conquers her fear of pastry dough, and Amanda invents a new cooking tool: the snissor. Leave your comments below!