We’re looking for your most satisfying, nourishing lunch for the middle of your workday—easily eatable with one hand, while the other hand types away. It's a dish that's hearty but not heavy, familiar but always fresh. Despite making it hundreds of times, you still dream about it at night (and sneak mid-morning nibbles). This recipe has true staying power—it not only sees you through the workweek, but has seen you through times good and bad, tough and easy, busy and breezy.
Submissions are now open, until Jun. 1 at 6 p.m. ET. A few ground rules:
This contest is all about your favorite work-from-home lunch, namely, a lunch that's super-streamlined and quick to assemble. This can be a sauce you simmered for hours on Sunday (but reheat in under a minute on weekdays), or a simple albeit satisfying cheesy toast.
This recipe must be batchable—whether by inherent design (a recipe that naturally serves 4 or 8) or simplicity of method (a sandwich you can make in your sleep).
Submissions shouldn’t mind hanging out in the fridge for a day (or two, or three). Leftovers must be just as good—maybe better, their best yet!—each time they’re refreshed and dug into.
If you have a recipe already on the site, go to that recipe page, hit "Edit Recipe" (under the photo), scroll down, hit "Submit my recipe to a contest," select the latest contest ("Your Favorite Work-From-Lunch Recipe"), and save.
If you want to add a new recipe, head to your own profile page, select "Recipes," click "Add a Recipe," upload it, hit "Submit my recipe to a contest," select the latest contest, and save.
We read every submission and test as many as possible. But that’s a lot of reading and a lot of testing. We’re counting on you to help, too. Peruse the submission pages and make (and favorite!) any recipe that catches your eye. Then, share feedback on the recipe page. We take all this feedback into account as we narrow down to the top five, which will be announced in mid-June.
Coral Lee is an Associate Editor at Food52. Before this, she cooked food solely for photos. Before that, she cooked food solely for customers. And before that, she shot lasers at frescoes in Herculaneum and taught yoga.
When she's not writing about or making food, she's thinking about it. Her Heritage Radio Network show, "Meant to be Eaten," explores cross-cultural exchange as afforded by food. You can follow her on Instagram @meanttobeeaten.