Back in April, we put out the call for your least-fussy, happily repeatable work lunches. As a reminder, this contest was all about your best quick to assemble, happy-to-be-batched, better-as-leftovers recipes.
And you delivered. There were submissions for slurpable soba salads and savory sandwiches, homemade harissa and hummus, braise-y beans and teetering toasts. Our recipe testers whittled it down to a final five and those were put, out of our hands, to a vote on our Instagram Stories.
The two finalists, as decided by you, our community, were:
Our food stylist Anna Billingskog said of this recipe: “I love any excuse to use a hard taco shell, which is a guilty pleasure of mine. Additionally, this recipe feels ripe for a wide range of riffable garnishes: Why not add cilantro? Cool, tangy yogurt instead of the sour cream? Sliced radishes or (and!) a pickled jalapeño? All are welcome.”
Please join me in giving WarriorInTheKitchen a virtual elbow bump in the comments!
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.