3,059 catering recipes

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Texan fried pies stuffed with spiced dried apricot filling in a flaky, vinegar-laced pastry. Hand-held, golden-fried, and dusted with sugar. A classic Southern dessert from scratch.

Old-fashioned molasses cookies spiced with ginger, cinnamon, and cloves. Rolled, cut, and baked with a sugar sparkle on top for soft, chewy results.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

An easy pasta salad that uses the fresh veggies you have on hand and some Italian dressing so you can put it together quickly, we love quick and easy recipes.

Gourmet glazed figs simmered in brandy, apple cider vinegar, and cloves until plump and transparent, then stuffed with toasted almonds. Pairs with roasted meats.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Pesto biscuits with green basil flecks and fluffy buttermilk crumb, baked from a quick pantry-friendly recipe using powdered milk. A herbal twist on the classic American biscuit.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.