3,402 catering recipes

Chocolate chow mein clusters bind crunchy chow mein noodles with melted caramels, peanut butter, and chocolate chips. A no-bake retro candy ready in 20 minutes.

Australian sausage rolls with seasoned sausage meat, herbs and onion wrapped in flaky puff pastry. Classic party food and lunchbox favorite Down Under.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

A scrumptious vegetable dish your family or friends will love. Tastes wonderful when served over rice.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

Maple macadamia nut parfait made with real maple syrup set with gelatin, whipped until fluffy, and served in glasses with whipped cream, nuts, and cherries.

Italian-style tomato sauce simmered with kelp seaweed (alaria or laminaria), garlic, oregano, and Worcestershire. A mineral-rich, umami-packed sauce for spaghetti, meatballs, or browned meat.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

Indulge into this rich and decadent cake that is perfect for chocolate lovers!

Fig raisin cake with brown sugar, cinnamon, and boiling water-soaked dried fruit baked into a dense, spiced loaf. An old-fashioned fruit cake with deep caramel flavor.

Oat bran cereal cooked in half orange juice, half water with raisins and cinnamon. A single-serving hot breakfast with natural citrus sweetness. Ready in minutes on the stove or microwave.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.