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Be a Recipe Tester for the Your Best Recipe with Parmesan Contest!

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It's that time again—time to help us pick the contest finalists for Your Best Recipe with Parmesan!

Never tested a recipe for us? Any Food52 member can help us test our Community Pick candidates. All you have to do is take a peek at the candidates listed below and call dibs on the recipe you'd like to test! We accept up to 3 testers per recipe. And, if the recipe ends up being a Community Pick, we'll publish the best headnote, so make your notes count! Don't forget to email us your notes (no more than 100 words) to [email protected] by next Tuesday, April 12th, at 5 P.M. (EST).

Photo by James Ransom

Here's how to call dibs on a recipe:

When you've figured out which recipes are calling your name, sign up by following the link to that recipe's page. There, just above the comments, you'll see a "Test This Recipe" button. 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.

Tips for testing:

When you test, we encourage you to consider (and write about!) your experience testing the recipe—every step of the way. Did you think it needed more salt? Was the cake a little dry? Think the oven temp should have been a bit higher? Please tell us! Constructive criticism is always encouraged.

We'll use those comments (and our own testing here at the Food52 office) to help us choose the official finalists and Community Picks—and we'll publish the best headnote from a tester 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.

The testing period for this contest has closed.

Baked Burrata Ravioli in Parmesan Broth
Baked Gnocchi alla Romana (Gnocchi alla Joanie)
Black Pepper and Parmesan Panna Cotta
Bok Choy Risotto in the Oven
Cacio e Pepe "Gelato"
Deviant Dark Chocolate and Parmesan Grilled Cheese
Four-Way Parmesan Gnocchi
Fried Cauliflower in Parmesan Batter
Kale and Kohlrabi Gnocchi
Lazy Lunch before the Genovese Derby : Trofie e Pesto
Parmesan Polenta Balls
Parmesan Rosemary Biscuits with Ham and Apple
Pea Salad with Parmesan and Mint
Ricotta Gnocchi with Browned Butter and Sage
Risotto allo Stout
Risotto with Avocado and Arugula
Warm Artichoke, Parmesan GARLIC Spread

Tags: dibs, parmesan, italy week