5,742 catering recipes

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Lemon orzo pilaf is a five-ingredient one-pot side of rice-shaped pasta simmered in chicken broth with basil and lemon zest. Ready in 30 minutes. Bright, simple weeknight starch.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

A basic chicken stew that can easily be made in your crockpot while you are away.

Vietnamese peanut sauce (nuoc leo) with chicken livers, crunchy peanut butter, tahini, and dark soy sauce. A rich, savory dipping sauce for spring rolls, grilled meats, and rice paper wraps.

Microwave breakfast couscous cooked in orange juice with honey, almonds, cinnamon, and orange zest. A warm, citrusy low-fat morning cereal that's on the table in 15 minutes flat.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Jewish-style kasha and mushroom knishes: flaky puff pastry pouches stuffed with toasted buckwheat groats, caramelized onions, and mushrooms. Poppy seed-topped and bite-sized for parties.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.