3,059 catering recipes

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven.

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Authentic Tom Yam Goong, Thailand's legendary hot and sour shrimp soup with lemongrass, kaffir lime leaves, bird's eye chilies, and straw mushrooms. Fiery, sour, and brimming with plump shrimp. On the table in 40 minutes.

Personal veggie pizzas on honey wheat crust with broccoli, yellow pepper, roma tomatoes, fresh basil, and melted provolone. Three crispy pies in 30 minutes flat.

Asparagus vichyssoise made in the microwave with fresh asparagus, potatoes, and skim milk. This light, low-fat cold soup is blended silky-smooth and chilled overnight for a refreshing make-ahead starter.

Mince-meat cookies made with a tender cake flour dough rolled thin, filled with cooked mincemeat, and sandwiched together. A vintage holiday filled cookie that makes 36.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Simple lentil soup pureed with a full bunch of fresh cilantro and topped with yogurt. Six ingredients, one pot, and 50 minutes for a high-fiber, protein-rich bowl.

Frozen Christmas pudding made by folding brandy-soaked dried fruit with cocoa and orange zest into softened vanilla ice cream. A no-bake, make-ahead holiday dessert.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.