- Adam Shatz' Sea Scallops with Corn, Thai Basil and Lime (left, tested by TasteFood) & MrsWheelbarrow's Grilled Scallops, Composed for a Dinner Party (tested by CatherineJagers)
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 each tester's comments by clicking through to the Editors' Picks recipes -- the comments are under "Amanda and Merrill's Notes" at the top. And even if the recipe you tested wasn't chosen as an EP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
Congratulations to another great batch of Editors' Picks!
- Editors' Picks for Week 44
- Luigi's Risi e Bisi
- Spring Pea and Thyme Flan
- Spring Picnic Pea Salad
- Spring Pea Soup, Garlic Croutons, Lemongrass Cream
- Two Peas with Preserved Lemon and Mint
- Israeli Couscous with Peas and Bacon
- Seared Sea Scallops with Gingered Pea Puree and Cilantro Gremolata
- Sea Scallops with Corn, Thai Basil and Lime
- Scallop Potstickers
- Scallops in Champagne Cream Sauce with Truffle Salt
- Grilled Scallops, Composed for a Dinner Party
- We're still waiting to hear back from the testers on these two -- if anyone else would like to test them, please email us at editors@food52.com
- Seared Sea Scallops with Maitre d' Butter and Potato and Chive Puree
- Sambuca Seared Scallops with Shiitake Truffle Cream
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:
6 Comments on Editors' Picks -- Week 44:
Although it remains a mystery why some tested recipes don't cut the mustard...
Even more mysterious is how recipes are picked for testing. Is there any possibility for some insight about this on weekly basis (after the fact)?
This is from your friendly editors at Food52.
added over 2 years agogluttonforlife, The decision to make a recipe an EP is a subjective one from the editors, based on the tester's review -- but just because a recipe isn't chosen doesn't mean that it failed. We're really trying to highlight the best of the best each week. Testers are encouraged to post their feedback in the recipe's comments section. For more details on testing results, we'd suggest reaching out to the tester to discuss. Hopefully it will enrich the recipe developing process for everyone involved.
This is from your friendly editors at Food52.
added over 2 years agomonkeymom, the EP candidates are chosen in a pretty straightforward matter: semi-democratically. After studying the recipe submissions each week, the editors vote. The recipes that garner the most interest are either tested by us or by the community. The reason it's semi-democratic is because A&M hold more sway (we could call them the executive branch, perhaps?). If we could, we'd test each and every recipe, but we think this approach is the next best thing.
Wow - thanks! It's so fun to see what other Food52-ers think of the recipes as well - love this process!!!!
Thanks much for the pick! So glad you liked them.
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