10,000 catering recipes

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

This Sri Lankan fruit salad tosses ripe mango, papaya, pineapple, oranges, and banana in a vanilla-rum sugar syrup with fresh lime. A tropical no-cook dessert that feeds a crowd.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Traditional Native American fry bread with lard makes pillowy, golden rounds that puff and crisp in hot oil. Serve warm with honey drizzle or powdered sugar for authentic Indian tacos or sweet frybread.

Tofu is tossed with a mixture of honey, soy sauce and sesame oil, then baked in the oven, which develops delicious flavor and great texture. Mix together these yummy baked tofu cubes with cooked quinoa, carrots, and Asian seasonings. A flavorful dish that can be served as a side dish or a simply tasty main dish.

Homemade jalapeno pasta: fresh semolina pasta with jalapeno pepper flakes worked right into the dough for a gentle, all-over heat. Make it from scratch for a spicy twist on noodles.

A refreshing frozen banana ice made with mashed banana, orange juice, pineapple juice, and lemon juice in a simple sugar syrup. No ice cream maker needed. Just freeze in ice trays.

Wheat-free yeast bread combines barley flour and oat flour with honey and a simple rise for a one-loaf workhorse. Naturally wheat-free with hearty grain flavor and a tender crumb.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Homemade butter toffee loaded with almonds and walnuts, topped with melted milk chocolate and more nuts. Cooked to hard crack stage with a hint of rum extract. Break into shards for gifting.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Old-fashioned pickled beets in a sweet cinnamon, clove, and allspice syrup with apple cider vinegar and lemon slices. A classic pantry staple that brightens any plate.

Modern fry bread recipe with milk powder and sugar makes tender, slightly sweet rounds for Indian tacos or dessert. No lard needed for crispy golden circles in 40 minutes.