2,406 catering recipes

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Golden whole wheat challah made without eggs or dairy, braided into a tender loaf with optional raisins, sesame, or poppy seed toppings.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.

Irish gammon steaks grilled with butter and served with a whiskey, brown sugar, and onion gravy. A classic pub-style ham dinner ready in 25 minutes. Serve with peas and sauteed potatoes.

Molded cucumber gelatin salad with cream cheese, carrots, onion, and lemon juice made with sugar substitute for a diabetic-friendly side dish. A retro Jell-O salad with no added sugar.

Shrimp and crab enchiladas rolled in corn tortillas, smothered in a creamy sour cream-jalapeno sauce with Monterey Jack cheese. Feeds a crowd of 10 in under 45 minutes.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.