- Amanda and Merrill Yesterday on his blog, Chris Kimball (editor and founder of Cook's Illustrated) proposed a recipe challenge to "any supporter of the WIKI or similar concept," specifically mentioning Amanda and food52 as potential opponents. (This morning, the reference miraculously disappeared -- perhaps Chris got nervous we'd actually accept?) "The current rage is the WIKI recipe notion — a community of on-line foodies who can select and tweak recipes to come up with the best possible version. Then there is the opposite contention — I think that only a professional test kitchen with substantial resources, strict testing protocol, and lots of time can develop the very “best” recipes, all things being equal. So, I am willing to put my money, and my reputation, where my big mouth is. I offer a challenge to any supporter of the WIKI or similar concept to jump in and go head to head with our test kitchen. We will jointly agree on a recipe, on the rules, on a time frame, etc. At the end, we will ask a panel of impartial judges to make and test the recipes and declare a winner. Should be fun! Who is interested?" We're intrigued by the invitation, and we have some thoughts on the matter. So do some others on the internet. What Chris sees as mutually exclusive approaches to recipe-sourcing we view as complementary ones that can peacefully co-exist. (And by the way, we're not a WIKI in a traditional sense.) That's one of the things that makes the internet so great. We didn't set out to compete with Cook's to come up with the most reliable panzanella. At food52, our mission is to inspire home cooks to share their best original recipes and most noteworthy cooking techniques with our online community -- we're more interested in a panzanella with panache. We hope that at food52, everyone (including us) learns a little something, sees the site as a resource for memorable, vetted recipes and and finds a community of like-minded cooks. Cook's objective is admirable and always has been. (In fact, Merrill cut her own recipe testing teeth working in America's Test Kitchen years ago.) But while Chris's aim is to create "dependable" versions of familiar, tried-and-true recipes using scientific methods and relying on a team of professionals, ours is to celebrate the individuals behind great recipes. Cook's is about a foolproof test kitchen apple pie, while food52 is about going to the kitchens of great home cooks to taste the apple pie they've been making for 30 years -- or the one they modeled after a fantastic restaurant version they ate last week. Since any food52 challenge includes you, our users, we would like to hear from you. Let us know: do you think we should take Chris on? If this challenge goes ahead, we promise to work with Chris to set some fair terms.
Congratulations to this week's winners! MrsWheelbarrow won the contest for Your Best Mushroom Soup with Creamy Mushroom Soup. Aliwaks won the contest for Your Best Recipe with Paprika with Smoky Fried Chickpeas. We asked them both to answer a few questions about cooking and eating.
Here are some of the entries that impressed us this week. Salmon Pimenton by kitchengardener Walking Spanish Down the Hall Chicken Thighs by pierino Parsnip Fries by Rohit Mitter Caul-do Verde by Bogre Polpettini: Little Meatballs with Melted Fontina Centers by Bibby Gignilliat Littleneck Clams with Sherry, Garlic and Smoked Paprika by notlazy.rustic Patatas Bravas with Smoked Paprika Tomato Sauce by Lucie Drunken Chicken Paprika by Adriene Smokey Red Pepper Risotto with Pimenton by BigGirlPhoebz Witches Pot by oldgreenfarm Farmer's Mushrooms Soup by Sasa + Jan Mushroom and Seaweed Soup by MJ Lentz No Cream Creamy Mushroom Soup by HaleySweet French Mushroom Soup with Roasted Garlic Croutons by jonewman Mushroom Consomme with Shiitake and Cremini Ravioli by lil chef Savory Wild Mushroom Soup by mariaraynal
Congratulations to this week's winners! colombedujour won the contest for Your Best Apple Cake with Rum Apple Cake. apartmentcooker won the contest for Your Best Potato Gratin with Individual Sweet Potato Gratins with Creme Fraiche, Onions and Bacon. We asked them both to answer a few questions about cooking and eating.
Next week's themes will be (you can enter beginning Monday): Your Best Fig Recipe Your Best Stew with Olives And, and...! We'd like you to vote on these upcoming themes: Chicken with Mustard Autumn Vegetable Puree (no potato) TV or Movie Snack Tell us which ones you'd prefer by leaving a comment below.
Congratulations to this week's winners! Kamileon won the contest for Your Best Brunch Eggs with Savory Bread Pudding. Hotplate Gourmet won the contest for Your Best Way to Cook Greens with Linguini with Breadcrumbs and Kale. We asked them both to answer a few questions about cooking and eating.
We need more time to test all of the great recipes you're submitting, so we're changing the contest schedule slightly. From now on, we'll give you a preview of contest themes on Fridays and officially announce these contest themes on Monday (you can begin submitting recipes then) but the new deadline for submissions will be Friday at midnight. So if you need time on the weekend to perfect your recipes, you should look for the theme previews on Fridays. This week's contest theme preview: Recipes with paprika, any kind of paprika Mushroom soup Winners will still be revealed on Wednesday, but finalists will now be announced on Thursday.
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
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 [email protected] 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 [email protected] Kale Chips by ChowMama Stacie Massaged Kale Salad by Aldy Red Hot Greens by vvvanessa
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!
- Merrill Over the past several weeks, many people have asked us what constitutes an adapted recipe. This is understandable. Very few recipes are not inspired by others -- whether the inspiration comes from a cookbook, a friend, or something eaten in a restaurant. It follows that in recipe writing, the lines between adaptation and plagiarism are often blurry at best. Does leaving out an ingredient and adding another make a recipe your own? How about simply rewording the instructions or introducing a new technique?
Congratulations to this week's winners! Chef James won the contest for Your Best Fried Chicken with Classic Southern Buttermilk Bathed Fried Chicken. Nancy Jo won the contest for Your Best Eggplant Recipe with Eggplant Parmesan. We asked them both to answer a few questions about cooking and eating.
When you vote for a recipe on food52, you become one of the editors of the cookbook, deciding which recipes go in the book. (And there will be more voting later on, as we decide the title, cover and photos.) But there's more to it than that -- by voting, you're letting us know what kind of recipes you like most, which helps us figure out what kind of recipes to choose as potential finalists. In a few contests, one recipe has dominated, and in those cases it's really great to understand what you don't like. And some contests have been extremely close, which is also helpful information because it signals to us that the runner-up may deserve to be named a wildcard winner or featured in some other way on the site. So we hope you'll continue voting week to week. We make slideshows and try to publish one video each week to help you make your decision. Of course, if you want to cook every recipe, nothing would make us happier. We want this to be an excellent book, so anything you can do to help is appreciated. But cooking them yourself isn't necessary -- we've tested both recipes for you, so either finalist is good enough to win. And it's completely acceptable to treat your vote much like when you're browsing through a cookbook deciding whether or not to make a recipe. if it looks and sounds good, you make it. If not, you don't. So vote with your eyes and your stomach! And if you want a good barometer for who's winning, look for Mary Velasquez's votes in her Twitter stream. So far, she's picked the eventual winner in every contest she's voted for.
Click the play button to see us cook the two finalists for Your Best Fried Chicken: Fried Chicken by annesfood and Classic Southern Buttermilk Bathed Fried Chicken by Chef James. Watch as we have a race to see who can bone a chicken thigh fastest. Leave your comments below!