3,402 catering recipes

Healthy microwave cookies with soy flour, wheat germ, powdered milk, raisins, dates, cottage cheese, and honey: protein-packed snacks ready in 5 minutes.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Salsify is a long, thin, darkly earth-coloured root, can be found in greengrocers's shops in February, also available as preserved ; when scrubbed, it is revealed to be white whithout an obvious outer skin.

Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Leek and potato gratin made with soaked matzo, sauteed leeks, red pepper, evaporated milk, and mozzarella cheese. A Passover-friendly baked casserole with a golden top.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Greek kadaifi pastry with shredded dough layered around a cinnamon-almond filling, baked golden and soaked in honey-lemon syrup. A baklava cousin.

Vegan cashew whipped cream made with raw cashews, sunflower oil, maple syrup, and vanilla. A rich, dairy-free topping for desserts, fruit, and baked goods.

A fluffy no-bake frozen pie with lemon Jello, orange sherbet, whipped topping, marshmallows, and crushed pineapple in a graham cracker crust. Light, fruity, and ready with just 10 minutes of hands-on work.

Sweet and sour shrimp dip combines pineapple juice, vinegar, sugar, and bell pepper into a glossy red dipping sauce for fried shrimp. The classic restaurant sauce, made at home.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Delicate homemade crepes filled with flaked trout in a creamy sauterne wine sauce with garlic and onion. Makes 20 crepes for an impressive brunch, appetizer, or French-inspired dinner.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.