5,742 catering recipes

Homemade turkey gravy from pan drippings and giblet broth, thickened with flour and loaded with chopped giblets. The essential Thanksgiving gravy recipe.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Crisp-tender carrot sticks pickled in a sweet cinnamon-spiced vinegar syrup and water-bath canned in small jars. A gorgeous homemade gift and the crunchiest cocktail snack in the pantry.

Pork with cabbage is a quick stir-fry of shredded pork and cabbage with soy sauce, ready in under 20 minutes. A simple Chinese weeknight one-wok meal with savory umami depth.

Easy low-calorie apple turnover made from a slice of white bread rolled thin, filled with cinnamon apple, and baked until crisp. Sugar-free, under 50 calories, ready in under 40 minutes.

Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Vegetarian sauerbraten made with TVP chunks marinated overnight in a tangy vinegar, honey, and clove sauce, finished with soy sour cream. A meatless take on a German classic.

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Easy homemade barbecue sauce with ketchup, onions, butter, paprika, and a finishing splash of lemon juice and Worcestershire. The 15-minute pantry-staple sauce that beats anything in a bottle.

Try this crockpot recipe that makes a delicious dish that is perfect for when you have guests over.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Homemade cherry butter with pitted cherries, crushed pineapple, and lemon juice cooked low and slow until thick and spreadable. A fruity preserve for toast, biscuits, and more.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.