2,406 catering recipes

Italian-style tomato sauce simmered with kelp seaweed (alaria or laminaria), garlic, oregano, and Worcestershire. A mineral-rich, umami-packed sauce for spaghetti, meatballs, or browned meat.

Mandarin Cornish hens: small game hens roasted and basted in a bright orange juice glaze for tender, citrus-kissed meat and burnished skin. An elegant, simple main with one bird per person or to share.

Thai iced coffee brewed strong, poured over ice, and stirred with evaporated milk, sugar, and a dash of cardamom for a spiced, creamy cold coffee drink.

Easy Salisbury steak with ground beef patties seasoned with ketchup and Worcestershire, browned, and baked in cream of mushroom gravy. Old-school weeknight comfort food.

Green peas and sauteed mushrooms with green onions tossed in reduced-sodium soy sauce. A quick, low-fat, diabetic-friendly vegetable side dish ready in 15 minutes.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Meatballs Kirkland with frozen Italian meatballs in a creamy mushroom and asparagus soup sauce with mushrooms, served over buttered egg noodles.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Marguery sauce, a rich hollandaise-style seafood sauce with shrimp, crabmeat, mushrooms, and oyster liquor. A classic Creole butter sauce for fish and shellfish.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Layered Tex-Mex spinach bake with a Bisquick crust, taco-seasoned beef, creamy ricotta spinach, and a bubbly cheddar-sour cream top. Feeds 8 hungry people.

Louisiana-style Christmas crawfish stuffing with cornbread, Creole seasoning, bell pepper, and water chestnuts. Stuff it in your holiday bird or bake it as a bayou-flavored side dish.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

Sloppy sardines over rice: canned sardines simmered with onions, green pepper, tomato and garlic, served on a bed of fluffy long-grain rice. Pantry-friendly weeknight protein on a budget.