3,402 catering recipes

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

Cream of pea soup made with split peas, fresh peas, carrot, and a finishing pour of heavy cream for serious richness. The classic blended pea soup that pairs comforting heft with bright fresh-pea flavor.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Pastelitos, little hand pies filled with mashed dried fruit, honey, and cinnamon in a flaky shortening crust. A traditional Latin American fruit turnover baked golden.

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.

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

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.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Homemade seitan from scratch using bread flour, kneaded and washed to extract pure wheat gluten, then simmered in a savory tamari, ginger, and kombu broth. The ultimate plant-based protein.

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.

Chocolate terrine with cream cheese, milk chocolate, and a hint of amaretto. No baking required. Just chill, slice, and serve this silky make-ahead dessert for 10.

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.

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.