3,402 catering recipes

Toasted pearl barley baked with cauliflower, mushrooms, carrots, and onion in vegetable broth. A low-calorie, plant-based casserole that's hearty without being heavy.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Nothing is more Halloween than some delicious and sweet candies apples.

Crustless pumpkin pie sets with unflavored gelatin into a silky no-bake dessert with classic pumpkin pie spice. Gluten-free, low-calorie holiday alternative.

Hearty Italian lentil sausage soup with marjoram, crushed tomatoes, and the holy trinity of carrot, celery, and onion. Pantry-friendly weeknight comfort, ready in an hour.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Simple lentil stew with potatoes, carrots, and thyme served over rice. A hearty, budget-friendly one-pot meal that's naturally vegan and high in fiber.

Sweet tea punch with orange juice, pineapple juice, lemon juice, and ginger ale, garnished with fresh mint. A make-ahead party punch for bridal showers and weddings.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

Granny's chocolate pie is an old-fashioned Southern stovetop cocoa custard pie with evaporated milk, finished with toasted meringue. The kind of pie that recipe-card heirlooms are made of.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

Eggnog gelatin mold sets chilled eggnog with ground almonds, then unmolds onto a platter with mandarin oranges and whipped topping. A nostalgic holiday dessert.