2,406 catering recipes

Onion polenta and gorgonzola pizza uses firm polenta as a gluten-free pizza crust topped with soft-cooked onions, thyme, and crumbled gorgonzola. Simple vegetarian comfort food.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Pickled okra recipe with dill seed, garlic, and hot peppers in a tangy vinegar brine. A classic Southern canning staple with snappy pods and a spicy kick.

Grilled tuna burgers made with fresh chopped tuna, garlic, and olive oil. Seared crisp outside and pink in the center, served on toasted buns for a high-protein meal.

Peaches and cream rice salad with chicken-flavored rice pilaf, diced peaches, whipped topping, and shredded coconut. A sweet, creamy side dish or potluck dessert salad that feeds a crowd.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

A quick Chinese sweet and sour soup with tender chicken breast, mushrooms, and a tangy broth spiked with vinegar and soy sauce. Ready in 30 minutes with just a handful of pantry staples.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Chinese-style chicken with snow peas, mushrooms, and celery in a ginger-soy sauce thickened with cornstarch. A simple one-skillet stir-fry dinner ready in 45 minutes.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.