10,000 catering recipes

Chicken simmered for two hours with carrots, celery, onions, and allspice, then crowned with tangy tomato-mustard dumplings that steam right on top. A slow-cooked Sunday dinner worth every minute.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Spiced mashed sweet potatoes form a golden ring around a creamy chicken and water chestnut filling in this cozy low-calorie casserole. Cinnamon, nutmeg, and brown sugar make the sweet potatoes sing.

Fresh cherries brined in a simple vinegar, water, sugar, and salt solution. Zero cooking, zero heat. Just jar them up and let time do the work.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Mix grated ginger, sugar, yeast, and lemon juice in a soda bottle, add water, and let it ferment in sunlight until fizzy for this simple homemade ginger beer.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Old-fashioned sweet pickles brined in salt and vinegar, then soaked in a spiced sugar syrup with cinnamon, cloves, and allspice. Crisp, tangy, and warmly spiced.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

These buttery and soft saffron buns are great for breakfast.