3,402 catering recipes

Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

Classic German Bavarian vanilla cream (Bayerische Creme) with egg custard, vanilla ice cream, and whipped cream set in a mold. A rich, silky no-bake dessert garnished with fresh fruit.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Another new way to enjoy all the healthy benefits of herring!

Bread machine Italian bread with egg whites for a light, airy crumb and a tender crust. Just six ingredients, five minutes of prep, and the machine does the rest.

Old-fashioned chocolate butterscotch fudge cooked to soft ball stage with sweetened condensed milk, crunchy walnuts, and a toffee-like richness you won't find in shortcut recipes.

Asparagus au gratin with Swiss cheese, buttery bread crumbs, and dry mustard. Blanched crisp-tender then baked golden in 20 minutes total. A quick, elegant side.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Simple wild rice and pine nut stuffing with garlic and thyme, sized for quail or Cornish hen. Nutty, aromatic, and ready with just 10 minutes of hands-on prep.

A delicious corn bread that tastes great served with chili or soup.

Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.