2,405 catering recipes

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Tender zucchini and onions fold into oregano-spiked egg custard baked in pie crust, crowned with fresh tomato slices and crispy cracker-cheese topping.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Alicha: Ethiopian mild meat stew with beef, lamb, or goat braised slow with turmeric, ginger, mustard, and caraway seeds. The yellow-gold curry that pairs with injera or rice.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

A 10-minute Chinese vegetable stir-fry using whatever veggies you have on hand. Bok choy, zucchini, bean sprouts, and green beans tossed in a quick bouillon glaze. Flexible, fast, and foolproof.

This meaty beanless chili has the makings of a champion, but it's super simple.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

Roasted butternut squash makes this delicious lasagna!

French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.

Tangy barbecue sauce simmered with fresh tomatoes, green peppers, and red wine, spiked with mustard, capers, and cumin. A bold, piquant sauce for grilled meats that skips the bottled stuff.