3,402 catering recipes

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Tender duck breast meets creamy avocado and bright orange segments in this elegant no-cook salad. Topped with toasted pecans and citrus mayo, it's a showstopper appetizer.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.

Soft yeast cinnamon rolls baked in muffin tins for tidy, individual swirls. A rich milk-and-butter dough gets a generous cinnamon-sugar filling, rolled, sliced, and baked golden. A from-scratch classic.

Mexican pasta salad with cumin-rubbed chicken breast, fettuccine, lime, cilantro, and fresh zucchini. A weeknight bowl that bridges Italian comfort and Tex-Mex brightness.

Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Fluffy quinoa tossed with crisp cucumber, ripe tomatoes, and jalapeño heat creates a refreshing gluten-free salad where lime juice and cilantro bring that bright Mexican market vibe to your table.

Apricot white chocolate muffins with cinnamon-poached apricots, nutmeg, and good quality white chocolate. The poaching liquid adds apricot flavor right into the batter.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Keema matar is a North Indian ground beef and pea curry simmered with garam masala, turmeric, ginger, and tomatoes. A weeknight curry that builds deep flavor in under an hour.