2,655 catering recipes

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Spicy lentil-potato stew simmered in tomato juice with carrots, celery, chili powder, and garlic. A vegan one-pot meal that takes 5 minutes to prep and cooks in under an hour.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.

Garlicky shrimp and cannellini beans simmered in olive oil with red pepper flakes and fresh parsley. A rustic Italian one-pot dinner with just 7 ingredients in 30 minutes.

Rich boiled fruit cake with currants, raisins, and sultanas simmered in sugar water with mixed spice and ginger before baking. A dense, moist British classic.

Retro tuna party salad set in a chili sauce and gelatin mold with mayonnaise, whipped cream, olives, and celery. A vintage buffet showpiece that chills firm enough to slice.

Creamy wild rice and brown rice pilaf cooked in blended tofu and water with sauteed celery, onion, rosemary, and lemon juice. A protein-rich side dish with a silky, creamy texture.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Oyster house apple pie with a flaky butter-shortening crust and a pre-cooked spiced apple filling. Old-tavern recipe with a glossy clove-and-cinnamon glaze.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.