10,000 catering recipes

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Homemade ginger ale from fresh grated ginger, lemon rind, and honey steeped in hot water then mixed with seltzer. A natural soda with real ginger heat and no artificial ingredients.

Miso potato salad with baby potatoes simmered in a sauce of white and red miso, sake, ginger, and honey. A Japanese-inspired side served hot or cold, no mayo needed.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

This simple sourdough starter recipe is easy to understand and is stress free!

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

Curried rice and lentils built on a sweet-tart applesauce sauce with carrots, onion, garlic, and a generous tablespoon of curry powder. A budget-friendly vegetarian Indian-inspired one-pan main with surprising fruit-and-spice depth.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.