5,742 catering recipes

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Apricot couscous with dried apricots and cardamom, made in the microwave in under 10 minutes. A fragrant, fruity side dish with just five ingredients.

Bread machine pizza dough enriched with grated Parmigiano-Reggiano for a savory, crisp thin crust. Make-ahead friendly, refrigerates up to a week, then rolls out for a blistered restaurant-style bake at 500°F.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Crusty artisan bread studded with toasted walnuts, sweetened with honey and enriched with walnut oil. An overnight cold-rise dough baked on a stone with steam for a shattering crust.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Most health food stores sell many kinds of whole grain cereals. Follow directions on package, but increase the amount of water by 1/2 cup for every two servings.

Baked lemon-brown sugar chicken drumsticks with cornbread stuffing on the side, all in one dish. Browned drumsticks topped with lemon slices and baked alongside lemony cornbread stuffing.

Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.