Editors' Picks Revamp
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breadandbeta March 18, 2010
Good challenge you've posed. Can you clarify the rules - do you mean that each recipe is only tested by one person, or each person can only officially test one recipe per week?
Amanda H. July 31, 2010
sorry just saw this -- each recipe is only tested by one person. Thanks for your interest!
drbabs March 11, 2010
Count me in, too! I used to test recipes for Cook's Illustrated--it's a lot of fun!
MrsWheelbarrow March 11, 2010
Delighted to see this opportunity to further contribute to Food52! I'm assuming we should be testing the recipe 'as is' - with no clever adjustments? As many have noted here, I, too, cook many recipes from this site every week. I recently realized that Food52 has come to replace the much mourned Gourmet magazine. I've always subscribed to several food magazines, but somehow, once Gourmet was gone, I stopped reading them. The evidence: three months of Food and Wine are untouched! Thank heavens for this community, keeping things new in my kitchen.
We'd like the recipes to be tested as is, with room for minor adjustments like adding more salt as you see fit or using a jalapeno because you couldn't find a serrano -- so the original recipe is honored and properly assessed. If, however, you think it's a great recipe but one that you might try a few variations on, please add those thoughts in the comment you send to us.
Great to see all your comments and your willingness to dig in! We'll respond to your questions in the morning -- we have a few meetings, then we'll be back at the computer!
Jennifer A. March 10, 2010
This is a really great idea, and I am looking forward to testing, commenting, and reading feedback from other Food 52 users on the Editors' Pick candidates. I cook a lot from Food 52 every week, and always wonder whether it is appropriate/welcome to post our photos of the final dish to the recipes we try - any thoughts?
mrslarkin March 11, 2010
I was wondering this also, as the "add photo" option is available on all the recipes we view.
pierino March 11, 2010
I usually try to post a photo for each recipe but frequently they refuse to upload. I'm not sure what the issue is, as I have no trouble putting them up on my blog.
gluttonforlife March 11, 2010
Pierino, you probably need to downsize your images; they need to be pretty low-res for Food52.
Sure! Photos are always welcome -- and you can add as many as you like. And if you want to upload video, you can do that, too!
cheese1227 March 10, 2010
Will there be a limit to either the number of recipes one person can test in a weekend or to the number of times the potentional editor's picks can be tested?
To begin, to keep things simple, we'd like each person to take just one recipe, and for each recipe to be tested by just one person. But would love feedback on this once we get going.
pierino March 10, 2010
Add my endorsement, I would love to join in but for the fact that it's enough work for me to re-test my own recipes. That said, I would love to hear feed back from food52 cooks who have tried mine. I love the crack of the whip of doing this stuff on deadline. I do measure and weigh ingredients before writing up my contributions, but there is a caveat and that would be that no two kitchens are alike. Oven temps, sharpness of knives, BTU's and Scoville units all matter to the outcome. I still have a plan to cook a food52 submission from a hotel room someplace. I travel with the tools of ignorance in my car trunk.
monkeymom March 10, 2010
Fantastic! I have friends who are great cooks but intimidated by making 'new' recipes. This aspect of the process will really bring in folks who love to cook as well as troubleshoot in many different environments.
coffeefoodwrite March 10, 2010
This is great. I already have been trying out some of the recipes and have had so much fun doing so. It is good for the recipe writer as well -- what works in our kitchen...I often wonder...how is it working for someone else? If it needs to be tweeked I am so interested in knowing so. Count me in!
fieldnotesonfoodstuffs March 10, 2010
Looking forward to it! I think this is an excellent way to make the editors picks totally reliable and selective.
See what other Food52 readers are saying.