2,655 catering recipes

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Homemade whole wheat pasta dough with eggs, olive oil, and water. A nutty, high-fiber fresh pasta you can roll by hand or with a pasta machine.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

Frozen peas in butter sauce tossed with tender zucchini strips and a pop of diced pimento. A simple, colorful vegetable side for two that's ready in under 40 minutes.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

This simple sourdough starter recipe is easy to understand and is stress free!

Pear butter made with 12 fresh pears simmered in sweet wine, water, and honey until thick and spreadable. A 4-ingredient fruit butter with no added sugar.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

How to cook medium bulgur wheat on the stovetop with the correct water ratio. Simple vegan method for fluffy, tender bulgur in under 30 minutes.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Bread machine Irish soda bread with raisins, caraway seeds, and buttermilk powder. A hands-off yeasted soda bread variation sized for small, medium, or large breadmakers.