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It's that time again -- help us pick the contest finalists for Your Best Dinner That Makes a Good Lunch!
Any Food52 member is welcome to help us test our Community Pick candidates, so go call dibs on the recipe you'd like to test that is in the list below! We'd love to see some new testers in the mix -- remember, we accept up to 3 testers per recipe. And, if the recipe is worthy of a Community Pick, we'll publish the best headnote, so make your notes count! Don't forget to email us your headnote (no more than 100 words) to [email protected] by next Wednesday, October 1st at 5pm (EST).
When you’ve figured out which recipes are calling your name, in order to sign up, all you have to do is follow the link to that recipe’s page, and just above the comments, you’ll see a “Test This Recipe” button. Your job is easy: Just click the button, and you’ll receive a confirmation email that officially crowns you a Food52 community tester. If for some reason you decide you cannot test, simply press the button again, and your name will be removed from the list. Act fast -- this button will disappear on the Tuesday before your testing notes are due.
We'll collect your comments, name the finalists and official Community Picks and publish the best headnote for each Community Pick (with credit, of course!). If the recipe you test isn't chosen as a Community Pick, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
Photo by Mark Weinberg
The testing period for this contest has closed.
A Soulful Bowl-Full (Smoky Chicken and Barley Congee)
Charred Broccoli and Lentil Salad
Fall Farro Salad
Herb, Feta, and Quinoa-Filled Frittata
Kale Pesto Orecchiette
Meatloaf, Plain And Simple
Meaty Cabbage and Rice Stew
Punjabi Buttermilk Stew with Spinach Dumplings
Quinoa with (Almost) Caramelized Onions and Shiitake Mushrooms Two Ways
Sausage and Lentil Gumbo
Slow Roasted Lemon Chicken
Smoky Chipotle Vegetarian Chili
Stir Fried Cabbage with Creamy Peanut Sauce
White Lasagna with Swiss Chard, Leeks, and Gruyère