2,405 catering recipes

Skillet meatloaf made entirely on the stovetop with ground beef, onion soup mix, oats, sour cream, eggs, and Parmesan. No oven needed, done in under 30 minutes.

Sweet and savory beef stew simmered in apple cider with dried apricots, raisins, mushrooms, and a lemon slice. A North African-inspired one-pot meal served over rice or potatoes.

Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.

It's a cheese sauce without cheese. It's flavorful and tasty.

Retro shrimp or tuna mousse made with cream cheese, tomato soup, and gelatin. A no-bake molded seafood spread with bell peppers, celery, and Worcestershire for cocktail parties.

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

Pork chops with green grapes and mushrooms in a tarragon-lemon pan sauce made from chicken broth. A French-inspired skillet dinner with a sweet-savory fruit sauce.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.

Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.