Today, we want to know what you (yes you!) want to see on Food52.

As community members of Food52, you've been right with us every step of the way -- when we're looking for a new recipe, a new best recipe, when we're struggling with pastry dough. 

It's that time again -- help us pick the contest finalists for Your Best Cheap Feast! 

Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community.   

Today: JenBohn takes on new techniques in Modernist Cuisine at Home.

Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community.   

Today: Aargersi delves into the hunting-driven recipes from Afield.

Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community.   

Today: hardlikearmour dives into the mastery of baking through Flour Water Salt Yeast.

Read up on some of 2012's most-loved cookbooks, tested and reviewed by the one and only Food52 community.   

Today: Cristina Sciarra contemplates the lyrical prose and intuitive recipes of Ripe.