2,655 catering recipes

Sugar-free raisin Bundt cake made with sweetener and warm spices, boiled with raisins for moisture, perfect for diabetic-friendly desserts.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Pillowy soft yeast buns enriched with cream, eggs, and a touch of corn syrup, brushed with butter and finished with a sweet cream glaze. Makes 4 dozen and freezes beautifully.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

This classic braided egg bread rises twice for a pillowy, golden loaf brushed with egg wash and sprinkled with sesame seeds. A Shabbat staple that fills your whole house with the irresistible scent of fresh-baked bread.

Brown sugar drop cookies with a warm cinnamon kick, stuffed with a thick date-pecan filling. Each golden bite hides a sweet, nutty surprise inside.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Fresh raspberry pie where most of the berries stay uncooked, suspended in a glossy cooked raspberry glaze in a baked crust. Bright, fresh, and barely-cooked, finished with sweetened whipped cream.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.