5,742 catering recipes

Crispy Cuban-style fritters made from soaked black-eyed peas blended with garlic into a thick batter, fried golden, and finished with a squeeze of fresh lime. Vegetarian, gluten-free, and seriously addictive.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

Old-fashioned sweet cantaloupe pickles brined and slow-simmered in a spiced sugar syrup with cinnamon, cloves, and allspice. A heritage preserving recipe that turns underripe melons into something special.

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Low-calorie eggplant mozzarella casserole layered with cottage cheese instead of ricotta, mushroom-enhanced spaghetti sauce, and melted mozzarella. Light and satisfying.

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!!

Homemade bubble solution mixes liquid soap, water, and sugar for stronger, longer-lasting bubbles. Kids' DIY craft with optional food coloring and unconventional bubble wands.

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Blackberry mint sorbet with red Burgundy wine and a fresh mint-infused simple syrup. Adult dairy-free dessert with deep berry color, herbal lift, and subtle wine complexity. Naturally vegan.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.