2,406 catering recipes

How to brew espresso and cappuccino with a stovetop moka pot. Step-by-step guide for 3, 6, or 9 cups with steam frothing instructions for cappuccino.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Stovetop espresso and cappuccino guide: how to brew proper coffee in a classic moka-style machine, plus how to steam milk for homemade cappuccino. No espresso machine needed.

Rainbow Jello with alternating layers of strawberry, orange, lemon, and lime gelatin separated by creamy sweetened condensed milk filling. A showstopping party dessert.

Canned asparagus topped with a hot bacon and onion dressing made with vinegar and sugar substitute. A low-calorie Southern-style side dish at just 31 calories per serving.

A variation of the classic french canadian pea soup.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Roasted winter squash with apples and cranberries, a simple fall technique that tenderizes squash flesh and tart fruit in one covered pan. Easy Thanksgiving side or weeknight vegetarian main.

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.

Broiled sea scallops marinated in sherry, teriyaki sauce, and lemon zest with a thickened pan sauce. A light, Asian-inspired seafood dish thats low-fat and fast.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.