5,742 catering recipes

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Sesame buns shape basic bread dough into 8 round burger or sandwich buns, brushed with egg white wash and topped with sesame seeds for that classic bakery finish.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Classic mint julep with bourbon, fresh mint, powdered sugar, and shaved ice served in a silver mug. The official cocktail of the Kentucky Derby, ready in 5 minutes.

Homemade coffee liqueur with vodka, instant coffee, sugar, and real vanilla bean. A DIY Kahlua-style drink that steeps for two weeks in the bottle.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Fresh currants simmered with sugar, vinegar, cinnamon, allspice, and cloves into a sweet-tart spiced relish. This old-fashioned preserve is a natural alongside roasted meats, cheese boards, or warm biscuits.

Quick peanut butter cookies from a yellow cake mix, peanut butter, egg, and water. Four ingredients, no mixer needed, with that classic fork-pressed crosshatch pattern.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Classic French onion soup with slow-browned onions in olive oil, topped with toasted bread and bubbly Gruyere cheese. Simple, warming, and ready in under an hour.

Quick pink pickled onions with red onion, white wine vinegar, and sugar. Ready in 30 minutes with no cooking, these tangy-sweet pickled onions brighten tacos, salads, and sandwiches.

Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.

Traditional British coconut ice with a white and pink layered look. Just sugar, water, desiccated coconut, and vanilla cooked to soft-ball stage and pressed into squares. A classic Christmas sweet that's dead simple to make.