10,000 catering recipes

Cincinnati 5-way chili: cinnamon and allspice-spiced beef chili ladled over vermicelli, then crowned with beans, onions, and cheddar. Greek-influenced Midwestern original.

My brother Adam loves this ice cream so much that I asked him for the recipe. It's a Chai Latte with chunks of gingerbread cookies hidden within.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Southern-style pickled shrimp marinated overnight with red wine and tarragon vinegar, capers, onions, and bay leaves. A tangy, briny make-ahead appetizer for any gathering.

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

This very rich cake from the West Indies is ideal for those who prefer not to ice their Christmas cakes.

This delicious spaghetti sauce is perfect for any type of pasta you like or can be used for sandwiches.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Mexican limeade made with fresh-squeezed lime juice and homemade simple syrup. Tart, sweet, and ice-cold, this agua de limon is a refreshing summer staple.