2,635 catering recipes

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Saebrei is a traditional German skillet dish of flour cooked in butter until a golden crust (Schuepet) forms on the bottom, topped with browned onions in clarified butter.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Simple couscous with raisins and butter, ready in under 10 minutes. Just boil water, stir in couscous and raisins, cover, and let it steam. Five ingredients, no fuss.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Cinnamon-spiced cranberry sauce made with whole cranberries, sugar and a cinnamon stick. Just four pantry ingredients and 20 minutes for a holiday side that beats anything in a can.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Homemade pizza dough from just flour, yeast, salt, and water, kneaded soft and stretched into thin 12-inch rounds. The trick to a crisp base is a screaming-hot oven and a preheated tray.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Diabetic devil's food cake, a reduced-sugar chocolate cake with bloomed cocoa, egg substitute, and added sweetener for rich chocolate flavor without the sugar overload.