5,742 catering recipes

Rice with black beans, stewed tomatoes, garlic, and oregano cooked in one pot. An oil-free, plant-based side dish or light meal ready in under 30 minutes.

Baked figs and pears spiced with cinnamon and brown sugar, served warm straight from the dish. A naturally sweet, no-fuss breakfast or light dessert built on just five ingredients.

Lavender jelly made with champagne, apple juice, creme de cassis, and fresh lavender flowers set with gelatin. An elegant, fragrant dessert jelly with a pale purple hue.

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Chewy, golden homemade bagels using your bread machine for the dough. Shaped by hand, boiled for that classic crust, then baked with your favorite toppings. Easier than you think.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Hearty turkey noodle soup: leftover turkey, egg noodles and the classic mirepoix simmered into a comforting weeknight bowl. Ready in 30 minutes, made for the day after Thanksgiving.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

Boiled chicken in cream of mushroom sauce with mandarin oranges, sliced mushrooms, and water chestnuts. A retro casserole-style dinner with sweet citrus and savory cream sauce, served over rice.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Papelon lemonade mixes Venezuelan unrefined cane sugar (brown sugar substitute) with fresh lemon juice over ice. Base for a tropical Tom or John Collins variation.

Bread that is baked on a sheet pan with an Italian twist.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.