3,402 catering recipes

A British-style crumble cake with a buttery almond and cinnamon base, a layer of stewed blackberries and apples, and a golden crumble topping. Warm, fruity, and brilliant served with cream or custard.

Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Rosamarina fruit salad folds orzo pasta into sweetened whipped cream with grapes, mandarin oranges, pineapple, and crunchy pecans. A creamy, chilled side with bright citrus notes from fresh lemon zest.

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.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

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.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

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.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

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.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

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.

Vintage Midwest Jell-O salad with lime gelatin, sour cream, crushed pineapple, pecans, and maraschino cherries. No baking required. Set, slice into squares, and top with whipped cream.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.