2,655 catering recipes

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

Classic country-style hearth loaf built on a slow poolish pre-ferment for deep, tangy flavor and a chewy open crumb. Three simple ingredients (flour, water, sea salt, yeast) and the patience to let fermentation do the work.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Mexican Kings Cake (Rosca de Reyes), a yeast-risen Epiphany bread scented with orange flower water, studded with raisins and pecans, and hiding a lucky bean inside. Soft, sweet, and crowned with confectioners' icing.

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

Swiss chard leaves rolled around a filling of mashed potatoes, broccoli, mushrooms, and roasted pepper, baked tender and drizzled with silky pureed carrot sauce. Vegan comfort food.

Frozen cranberry souffle with Italian meringue and whipped cream, garnished with spun sugar cranberries. A showstopping holiday dessert that's made ahead and served frozen.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Tajik non bread made easy in a bread machine with yogurt, whole wheat flour, and sea salt. A soft, tangy Central Asian loaf with old-world flavor and zero-effort baking.

A rich, egg-loaded challah made entirely in your bread machine. With 4 eggs, oil, and a touch of margarine, this loaf bakes up soft and golden with a sesame seed crust that begs you to tear off just one more piece.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.