3,059 catering recipes

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Very low-fat Italian potato salad with red potatoes, cucumber, tomato, red onion, and olives tossed in fat-free Italian dressing. A lighter, mayo-free take on potato salad.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Fanwood chow-chow is a classic Pennsylvania Dutch-style relish of tomatoes, onions, and apples simmered low with brown sugar, mustard, cinnamon, cloves, and celery seed for a sweet-tangy condiment.

A lemon-scented yeast bread studded with blueberries, made entirely in your bread machine. Five minutes of hands-on work gets you a soft, fragrant loaf with pops of fruit in every slice.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

Cubed chicken tossed in tangy tamarind, warm cumin, garam masala, and fresh lemon juice with crunchy onion and shredded lettuce. A bold Indian street food salad ready in 30 minutes.

Eggplant kimchi (gaji kimchi): small slashed eggplants brined, then stuffed with a punchy soy-vinegar-garlic-ginger-scallion dressing and fermented overnight. A quick Korean-style eggplant kimchi with bright, savory flavor.

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Peaches and cream bread machine loaf: dried peaches and peach yogurt fold into a soft, lightly spiced bread with cinnamon and nutmeg. Sweet enough for breakfast toast, savory enough for sandwiches.