3,402 catering recipes

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.

Chocolate peanut butter cake baked in a coffee can inside a slow cooker. Milk chocolate cake mix, smooth peanut butter, eggs, and nuts steamed to fudgy perfection.

Classic and delicious pie, it is so easy to make as well. Perfect dessert in summer when the strawberry season comes.

Fresh asparagus with browned butter, Parmesan cheese, and sliced hard-boiled egg. A simple, elegant side dish where nutty brown butter and salty cheese make asparagus shine.

Frozen fruit slush mix made with orange juice, pineapple juice, and lemon juice. Freeze into cubes, then top with ginger ale for an instant fruity slush drink.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Spargelgemüse: tender boiled asparagus drizzled with browned butter and freshly grated Parmesan, garnished with sliced hard-boiled egg. A classic German side in just 30 minutes.

Homemade orangeade with orange juice, lemon juice, and honey dissolved in water with fresh orange slices. A natural citrus drink with no refined sugar, ready in 10 minutes.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Banquet Nut Wafers spread Italian meringue - hot sugar syrup beaten into stiff egg whites - over wafer crackers, sprinkle with ground nuts, and brown briefly in a hot oven. A vintage tea party treat.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Pasta alla checca, a Roman no-cook summer pasta sauce of ripe tomatoes, kalamata olives, capers, fresh basil, and garlic steeped in olive oil for hours. No stove needed for the sauce.