3,403 catering recipes

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

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.

Smooth chocolate glaze made by melting chocolate and butter in a double boiler, then stirring in powdered sugar. Pours silky and sets glossy on cakes or pastries.

Extremely fresh tasting and refreshing, really very nice for a party!

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.

Bread soup is a humble, old-world recipe where butter-toasted bread cubes are simmered in hot water with egg and a whisper of nutmeg. A simple, nourishing bowl from just pantry staples.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Just 3 ingredients: dried California figs simmered in pure Vermont maple syrup until thick and luscious. Spoon it over ice cream, pancakes, waffles, or warm biscuits.

A quick and delicious soup that can be served alone, with a side dish or just with a crusty bread and crackers!

Everyone loves ice tea, so treat your neighbors with this icy drink that will cool you off this summer!

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

Light and fluffy Jello salad blending apricot gelatin with canned apricots, cream cheese, and whipped topping for a retro dessert.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

Preserved blueberries in orange liqueur syrup with fresh lavender flowers, canned in a boiling water bath. Spoon over vanilla ice cream, fold into yogurt, or gift a jar to someone who deserves something truly special.