3,403 catering recipes

Mocha mousse made with semi-sweet and unsweetened chocolate, brewed coffee, cocoa powder, and whipped cream. A triple-chocolate coffee dessert that's airy, rich, and intensely dark.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Fresh strawberry lemonade made with pureed strawberries, real lemon juice, and club soda for fizz. A 10-minute from-scratch summer drink with adjustable sweetness.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Light and fruity pie folds whipped topping and fresh strawberries into instant-set strawberry jello, then chills in a graham crust. A 7-ingredient no-bake summer dessert with cloud-light texture.

A simple and easy recipe that creates a unique and delicious treat!

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

Vodka witch's brew is a Halloween punch with apple juice, lime, vodka, and lime sherbet floated in club soda. Eerily green, slushy, and easy to scale up for a crowd of 16.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Cool off this summer with this tasty drink that will make you forget to buy lemonade at the grocery store.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Old-fashioned wine jelly made with sweet wine, lemon juice, and unflavored gelatin. A Victorian-era holiday dessert served chilled in a glass bowl with custard sauce poured over each spoonful.

Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.

No-bake Easter pie with whipped gelatin folded into a graham cracker crust. Color it any flavor you like, garnish with jelly beans, and chill until firm.