Our staff is busy with work and can’t wait for lunch! We’re looking for your quick and easy favorites to sustain us through the rest of the day.

Tell us about your go-to recipe, including chicken wraps, change-of-pace pinwheels, Mediterranean salads and fun, new takes on lunchtime classics that kids can’t get enough of.

Do you have a healthy noon meal you rely on? Maybe you amp up the flavors of a grab-and-go convenience item. Share the details with us!

Submit your recipe between March 1 and May 31, 2025.

What We’re Looking For

• Sandwiches, salads, bowls or anything you’d eat for lunch
• Hot, cold or make-ahead options
• Grown-up meals or lunch box ideas for the kids

Get Inspired by Our Lunch Recipes

46 Sandwich Recipes That Aren't PB&J

44 of Our Best Cold Lunch Ideas

35 Make-Ahead Lunch Recipes

The Prizes

Three talented home cooks will have the chance to win:

• 1st prize: $500
• 2nd prize: $300
• 3rd prize: $150

How to Enter

Submit your recipe between March 1 and May 31, 2025.

Submit Your Recipe

Looking for the Everything Eggs recipe contest we teased in our Winter issue? With the current price of eggs, we decided this isn’t the best time for this contest. So, get creative and show off your favorite lunches instead!

The post ‘Let’s Do Lunch’ Recipe Contest Announcement appeared first on Taste Recipes.

Do you think you have legit cooking skills to make it to the Favorite Chef final round? Register today!

What’s Cooking in 2025?

This year’s winner will savor a prize package designed to propel their culinary journey to new heights:

• • $25,000: This cash prize offers endless possibilities, from pursuing culinary education to investing in a dream restaurant concept.
  • Appearance in Taste Recipes Magazine: As America’s premier cooking publication, Taste Recipes provides the perfect platform to showcase the winner’s unique culinary story.
  • Exclusive Cooking Experience with Chef Carla Hall: Known for her charm and culinary prowess, chef Hall will offer hands-on guidance to elevate the winner’s skills.

Colossal Turns Up the Heat – Big-Time

And if you didn’t think the Favorite Chef competition was already legit, chefs Aarón Sánchez and Andrew Zimmern join Carla Hall as 2025 Chef’s Picks, meaning, along with the Public’s Choice champion, there are three more opportunities to win. Qualified Favorite Chef contenders will have the chance to showcase their skills to make a lasting impression on these chefs. Each expert will handpick one standout talent to win a once-in-a-lifetime culinary experience.

AARÓN SÁNCHEZ

Award-winning chef and TV personality Aarón Sánchez co-stars on MasterChef and hosts “El Toque de Aarón.” A James Beard award winner, he’s recognized as a leader for the Hispanic community.

ANDREW ZIMMERN

Celebrated chef, TV personality and James Beard Award-winning host, this culinary icon is known for his adventurous palate and cultural curiosity. Best known for “Bizarre Foods with Andrew Zimmern,” he has traveled the globe showcasing unique cuisines.

CARLA HALL

Carla Hall rose to fame on “Top Chef” and “The Chew.” Now, as host of her own HBO show “Chasing Flavor” and presenter of Favorite Chef, she continues to inspire with diverse cuisines, making cooking an irresistible adventure for all.

A Dynamic Duo of Hosts

For 2025, the competition is turning up the charisma with the return of Hall, now joined by former Favorite Chef champion Karen Jenkins, affectionately known as Chef Kay. This powerhouse duo brings a perfect blend of expertise and personality, making them the ultimate guides for contestants navigating the competition.

Chef Kay’s journey from champion to co-host exemplifies how this competition opens doors, inspiring participants to dream big and aim higher. “It’s an incredible opportunity to mentor others while showcasing the transformative impact this competition can have,” she shared.

Favorite Chef Supports the James Beard Foundation

Favorite Chef is about more than competing—it’s a platform to support the James Beard Foundation (JBF) in their mission to create a more equitable and sustainable food industry. The competition, operated by Colossal, raises funds on behalf of DTCare, a nationally registered 501(c)(3) charitable organization. Proceeds from the competition are directed to DTCare, which in turn issues grants to JBF, amplifying their work in championing diversity and sustainability in the culinary world.

“Colossal’s competitions have an extraordinary way of bringing people together around food, and we’re honored to be part of an initiative that uplifts talent while supporting our mission,” said Clare Reichenbach, CEO of the James Beard Foundation. “Together, we’re creating a future where good food thrives on principles of talent, equity, and sustainability.”

Workshops and Industry Insight

To add even more value, this year’s competition includes exclusive workshops led by industry professionals. These sessions provide participants with behind-the-scenes knowledge, from perfecting plating techniques to mastering the art of storytelling through food.

Favorite Chef 2025 Sponsors

Each year, beloved culinary brands stand behind Colossal and Favorite Chef. With the return of John Boos & Co (provider of high-quality cutting boards, butcher blocks and workspaces), Cutco® (provider of American-made premium knives, kitchen solutions and knife know-how) and Chef Works® (manufacturer of chef uniforms and chef wear programs), comes popular brands including Shun (the premier brand of authentic Japanese cutlery) and SCANPAN® (manufacturer of fine, safe, sustainable Danish cookware).

Who’s Next?

Whether you’re a seasoned professional or a home cook with big dreams, the Favorite Chef Competition is your chance to turn your culinary passion into something extraordinary.

Think you have what it takes to claim the title of Favorite Chef? Don’t wait—register now and show the world your culinary genius! This is your chance to make your mark, support an incredible cause, and take your skills to the next level.

Why Colossal?

Colossal is the global leader in online competitions and a trusted partner for charities that aim to make a big impact. By blending innovation, engagement, and philanthropy, Colossal creates experiences that empower individuals while raising awareness and funds for important causes.

Register Here

Colossal FAQ

Is Favorite Chef legitimate?

Absolutely! Favorite Chef is not only an exciting online culinary competition, but it also makes a big impact. Since 2023, over $9.5 million has been granted through Colossal’s charity grantmaking partner, DTCare, to the James Beard Foundation. In this annual fundraising campaign, the public casts online votes to crown one cook as the champion to win $25,000, appear in Taste Recipes, and cook with the legend Carla Hall. Chef Karen Jenkins of Virginia took the 2023 crown (she returns in 2025 as co-host), and chef Keyana Jadali came out on top in 2024. So yes, Favorite Chef is proven to be a legitimate and impactful competition.

How do Colossal competitions work?

Colossal partners with a variety of brands, publications, influencers, and charities to develop amazing prize packages for their competitions. Interested people sign up, and Colossal vets them to make sure they are real humans and good candidates for the competition. People vote for their favorite, and the competitor with the most votes in the final round wins!

Is my donation tax-deductible?

Yes! All donations made through the Colossal platform go to DTCare, a U.S. 501(c)(3) tax-exempt public charity. DTCare has partnered with Colossal to make giving internationally and domestically safe, easy, and effective for U.S. donors by raising charitable donations from members of the public to fund monetary grants to other charitable organizations.

The post Favorite Chef 2025 Turns Up the Heat: Colossal Partners With Carla Hall, Aarón Sánchez, Andrew Zimmern appeared first on Taste Recipes.

Ingredients

• 1/4 cup water
• 3 tablespoons brown sugar
• 3 tablespoons white vinegar
• 3 tablespoons canola oil
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 5 garlic cloves, halved
• 1 tablespoon ground chipotle pepper or ground ancho chile pepper
• 2-1/2 teaspoons ground cumin
• 2-1/2 teaspoons dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 3 pounds boneless skinless chicken thighs

Ingredients

• 2 cups packed dark brown sugar
• 1/2 cup butter, melted
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped pecans, divided
• ICING:
• 3 tablespoons butter
• 1/4 cup packed dark brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

Ingredients

• 2 tablespoons butter
• 2 large sweet onions, halved and sliced
• 2 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons honey Dijon mustard
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2 cups shredded sharp cheddar cheese
• 4 bacon strips, cooked and crumbled
• 1 large egg
• 1 tablespoon water

Ingredients

• 6 slices frozen garlic Texas toast
• 2 ounces bulk Italian sausage
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/3 cup sliced pepperoni, chopped
• 3 containers (15-1/2 ounces each) ready-to-serve tomato-basil soup
• 1 cup 2% milk
• 2 plum tomatoes, peeled and chopped
• 12 slices provolone cheese
• 18 slices pepperoni
• 6 tablespoons grated Parmesan cheese

Ingredients

• 12 hard-boiled large eggs
• 1/3 cup mayonnaise
• 3 tablespoons finely chopped celery
• 3 tablespoons finely chopped sweet pickles
• 3 tablespoons finely chopped maraschino cherries
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle pepper
• 1/4 teaspoon black sesame seeds
• 24 maraschino cherries

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup meatless pasta sauce
• 1 package (14 ounces) frozen potato and cheese pierogi, thawed
• 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
• 1 large egg, lightly beaten
• 1 cup frozen cubed butternut squash (about 5 ounces)
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/2 cup sour cream, optional

Ingredients

• 6 bacon strips, chopped
• 3 cups water
• 1 cup 2% milk
• 3/4 teaspoon salt
• 1 cup uncooked old-fashioned grits
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 2 large eggs, lightly beaten
• 1 cup fresh or frozen corn, thawed
• 1/4 teaspoon pepper
• Sliced avocado, optional

Ingredients

• 4 bacon strips, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups reduced-sodium beef broth
• 3 cups water
• 1 package (16 ounces) 16-bean soup mix
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 can (8 ounces) tomato sauce
• 1 poblano pepper, chopped
• 1/4 cup packed brown sugar
• 1 envelope taco seasoning
• Optional: Chopped fresh cilantro, shredded cheddar cheese and sour cream

Ingredients

• 1 can (16 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 celery rib, finely chopped
• 2 sweet pickles, finely chopped
• 2 tablespoons dried cranberries
• 2 tablespoons finely chopped red onion
• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons sweet pickle juice
• 1/2 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices provolone cheese
• 8 slices multigrain bread

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 3/4 cup finely chopped pecans
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• BUTTERCREAM:
• 1/2 cup butter, softened
• 1 tablespoon heavy whipping cream
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/2 cup dulce de leche
• 2 tablespoons ground pecans

Ingredients

• 6 tablespoons butter, divided
• 1 package (11-1/2 ounces) milk chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup crushed candy canes (about 3 regular)
• 1 teaspoon mint extract
• 16 Oreo cookies
• 1-1/2 cups miniature marshmallows

Ingredients

• 1 package chocolate cake mix (regular size)
• 3/4 cup butter, melted
• 1 can (5 ounces) evaporated milk, divided
• 1 package (11 ounces) Kraft caramel bits
• 1 cup semisweet chocolate chips
• 1 package yellow cake mix (regular size)
• 1 large egg, room temperature
• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1 can (14 ounces) sweetened condensed milk
• 1 package (11-1/2 ounces) milk chocolate chips

Ingredients

• 3 bacon strips, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2/3 cup beer or chicken broth
• 1/4 cup packed brown sugar
• 2 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 3 medium carrots, julienned
• 1/4 teaspoon pepper
• 1 pound zucchini or yellow summer squash, julienned (about 6 cups)
• 3 medium tomatoes, chopped
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 2-1/2 cups frozen lima beans (about 12 ounces), thawed
• 2 cups cubed cooked turkey
• 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• Shredded Parmesan cheese

Ingredients

• 20 Oreo cookies, finely crushed (about 2 cups)
• 6 tablespoons sugar
• 4 tablespoons butter, melted
• FILLING:
• 3/4 cup semisweet chocolate chips
• 1/2 cup white baking chips
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon peppermint extract
• 4 large eggs, lightly beaten
• 1/3 cup peppermint crunch baking chips
• GANACHE:
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy whipping cream
• Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses

Ingredients

• 1/2 cup panko bread crumbs
• 1/2 cup potato sticks, crushed
• 1/2 cup crushed cheese crackers
• 1/4 cup grated Parmesan cheese
• 2 bacon strips, cooked and crumbled
• 2 teaspoons minced fresh chives
• 1/4 cup butter, melted
• 1 tablespoon sour cream
• 1 pound chicken tenderloins
• Additional sour cream and chives

Ingredients

• 3/4 pound boneless skinless chicken breasts
• 1/2 cup buttermilk
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 3 cups corn chips, crushed
• 1 envelope taco seasoning
• Sour cream ranch dip or salsa

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
• 1/4 cup finely chopped sweet onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped seeded fresh poblano pepper
• 1 jalapeno pepper, seeded and finely chopped
• 1 cup mayonnaise
• 2 tablespoons lime juice
• 1/2 to 1 teaspoon ground chipotle pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh cilantro

Ingredients

• 4 pounds halved fresh strawberries
• 1/2 cup sugar
• CAKE:
• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 cup 2% milk
• 1/4 cup turbinado (washed raw) sugar

Ingredients

• 3/4 cup fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• 2 cups heavy whipping cream
• 1 cup sweetened condensed milk
• 4 whole graham crackers, coarsely crushed

Ingredients

• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 4 slices sharp cheddar cheese
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• 4 hamburger buns, split and toasted
• 8 cooked bacon strips
• 1/2 cup french-fried onions
• Optional: Lettuce leaves and sliced tomato

Ingredients

• 2/3 cup plus 2 tablespoons sugar, divided
• 1/4 cup sunflower oil
• 1 large egg, room temperature
• 1/4 cup molasses
• 2 cups white whole wheat flour or whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 tablespoons confectioners' sugar

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese
• 2 cups reduced-fat ricotta cheese
• Sugar substitute blend (made with sucralose) equivalent to 1-1/2 cups sugar
• 2 cups vanilla yogurt
• 1/2 cup butter, melted
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• Halved fresh strawberries, optional

Ingredients

• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper
• 4 jars (15 ounces each) whole onions, drained

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, shredded
• 2 tablespoons all-purpose flour
• 1/2 cup 2% milk
• 3 cups seafood stock
• 1 medium potato, peeled and diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 2 cans (6-1/2 ounces each) chopped clams, drained
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 package (8 ounces) cream cheese, cubed
• Minced fresh parsley

Ingredients

• 2/3 cup vodka
• 2/3 cup port wine
• 15 whole cloves
• 3 cinnamon sticks (3 inches)
• 2 orange zest strips (1 to 3 inches)
• 1 orange slice
• 1 lemon zest strip (1 to 3 inches)
• 1 lemon slice
• 1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
• 1 teaspoon cardamom pods
• 3 cups dry red wine
• 1 cup packed brown sugar
• Blanched almonds and raisins, optional

Ingredients

• 1 cup sugar
• 1/2 cup canola oil
• 3 large eggs, room temperature
• 1 cup fat-free plain yogurt
• 1/4 cup orange juice
• 4 teaspoons grated orange zest
• 1-1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• GLAZE:
• 1/2 cup sugar
• 1/2 cup orange juice
• 1 tablespoon butter
• Sweetened whipped cream
• Grated orange zest, optional

Ingredients

• 3/4 cup butter, softened
• 1-1/4 cups sugar
• 1 large egg, room temperature
• 1 cup eggnog, divided
• 1-3/4 teaspoons rum extract, divided
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3 cups confectioners' sugar
• Colored sugar or sprinkles