2,635 catering recipes

Honey mustard bread for the bread machine with whole wheat flour, chicken broth, and chives. A savory-sweet loaf built for sandwiches.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Layers of enriched yeast dough twisted with spiced almond filling create a stunning centerpiece bread that's perfect for holiday brunches and special breakfasts.

Poule-au-pot is the French farmhouse chicken pot pie: poached chicken in aromatic broth, layered with paper-thin potatoes under a rustic parsley pinwheel biscuit topping. Sunday comfort with a French twist.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Long life noodles with egg: blanched egg noodles topped with wilted spinach, a soft-poached egg, and a glossy soy-sesame chicken broth. Chinese New Year birthday tradition in a bowl.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Puffed pizza casserole with a seasoned ground beef and tomato sauce base topped with mozzarella and a golden egg batter crust. All the pizza flavor in a 9x13 pan.

The perfect decadent cake for you take to your next family gathering. No one will be able to resist it!

A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.

Heath bar brownie sundaes stack fudgy chocolate brownies studded with Heath pieces, toffee-ice-cream, and homemade amber caramel sauce. A full-project dessert worth every dirty bowl.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

Double chocolate dipper cookies combine cocoa dough, chocolate chips, and a white chocolate dip for tuxedo-style cookies. Bakery-level treats for cookie trays and gifting.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.