10,000 catering recipes

Retro apricot Jello salad layered with crushed pineapple, marshmallows, a cooked custard-whipped topping, and a sprinkle of Longhorn cheese. A Midwestern potluck classic.

Sam's pizza ABM uses your bread machine to mix and rise a whole-wheat-and-cornmeal pizza dough. Roll, top with sauce and mozzarella, and bake into a crispy 14-inch pie at 475F.

Mint and yogurt bread with fresh mint leaves, plain yogurt, lemon zest, and honey. Made with a bread machine or hand-shaped into two loaves. Soft, fragrant, and lightly tangy.

Vegan no-bake pumpkin cheesecake with silken tofu, almond butter, maple syrup, and agar for setting. Dairy-free, egg-free, and set overnight in the fridge.

Cranberry tea punch with spiced black tea, cranberry juice, orange juice, and lemon juice served over ice. A big-batch party drink with warm cinnamon and clove notes.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Chinese fried pecans soak whole pecan halves in boiling water, coat them in sugar, dry overnight, and fry to a crackling glazed shell. Restaurant-style sweet appetizer or party snack.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

My version of easy cinnamon rolls that used a box of cake mix.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.