Editors' Picks -- Week 40

March 25, 2010


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:

Shop the Story

  • 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


See what other Food52 readers are saying.

  • dymnyno
  • coffeefoodwrite
  • Food52
  • Kevin Purdy
    Kevin Purdy
  • MrsWheelbarrow
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


dymnyno March 25, 2010
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!
Amber O. March 25, 2010
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!
lastnightsdinner March 25, 2010
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.
Food52 March 26, 2010
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
EmilyNunn March 26, 2010
I like surprises, and Food52 is full of them.
coffeefoodwrite March 25, 2010
Anise Biscotti, please. Thank you!
coffeefoodwrite March 25, 2010
Woops...see that is already taken. I'll take My Sister Nicky's Ricotta Pie. Thank you!
Food52 March 25, 2010
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.
Kevin P. March 25, 2010
Nobody's calling the End of Summer Melon Risotto? I'll take.
Loves F. March 25, 2010
It was my 2nd choice... sounds so good... but I need a little risotto break, so I took a dessert instead =).
MrsWheelbarrow March 25, 2010
Gateau Panama?
Food52 March 25, 2010
All yours.
CatherineTornow March 25, 2010
I'll take the Affogato allo Zabaglione
MrsWheelbarrow March 25, 2010
If Linda's unsure, I'll take the shrimp & grits.
Food52 March 25, 2010
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?
cheese1227 March 25, 2010
Please! Where are my manners?
cheese1227 March 25, 2010
Early Spring Risotto with Fava Beans, Asparagus and Artichokes
Leek and Bok Choy Risotto, please :)
Bummer! It turns out I won't have time to cook this weekend after all - does someone want to take it off my hands?
monkeymom March 25, 2010
I'd like a go at the Pressure Cooker Saffron and Artichoke Risotto please!
Linda H. March 25, 2010
Testing, testing. Risotto Verde and/or Shrimp and Grits Style.
(have some lovely grits ...)
Food52 March 25, 2010
The Risotto Verde is all yours!
WinnieAb March 25, 2010
I'll take the citrus yogurt panna cotta with honeycomb!
Lizthechef March 25, 2010
I'll take the smoky red pepper risotto.
AntoniaJames March 25, 2010
I'll take the Simplified Limoncello Tiramisu with Raspberries, gladly!! ;o)
EmilyNunn March 25, 2010
Il Budino, please!
Loves F. March 25, 2010
Ahh, so many delicious choices! I'd love to make the anise biscotti!
Culinista A. March 25, 2010
I'll take Sara tart!
Culinista A. March 25, 2010
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.
Savour March 25, 2010
I'll take the Torta di pere e cioccolato
drbabs March 25, 2010
I'd like to test the Shrimp and Grits style Risotto, please.
NakedBeet March 25, 2010
I'd like to test the Tuscan apple tart