3,402 catering recipes

Toasted hazelnut vinaigrette with lemon zest, fresh lemon juice, and a touch of sugar. A light, nutty salad dressing with only 6 ingredients, ready in 15 minutes.

A light parfait of vanilla ice milk stirred with crushed pineapple and frozen strawberries, set gently with unflavored gelatin. Low-calorie, no-bake, and scoopable in 30 minutes.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Loaded with Vitamin C and potassium, this smoothie is great for a quick immune boosting breakfast on the go.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Freezer-friendly molasses ginger cookie dough with warm spices. Slice and bake straight from frozen whenever cookie cravings hit.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.

Santa's chocolate pie is a frozen mousse pie in a baked shell, built on melted chocolate, marshmallow creme, and whipped cream, with a whisper of coffee and almond. A make-ahead holiday dessert.

Tangy rhubarb and sweet strawberries baked under crunchy oat topping spiced with cinnamon and nutmeg. Classic spring dessert ready in 50 minutes with minimal prep.

Thick seitan steaks baked until firm, then simmered in a savory tamari broth with kombu and fresh ginger for deep umami flavor. Brushed with sauce and broiled until lightly charred, these vegan steaks have real chew and satisfying meatiness.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.