3,403 catering recipes

Classic Southern mint julep with bourbon, powdered sugar, shaved ice, and fresh mint sprigs. The traditional Kentucky Derby cocktail served ice-cold in a silver mug.

Maple applesauce simmers peeled apples with cinnamon sticks and a splash of maple syrup. Just four ingredients, no added sugar beyond the syrup. Serve warm over potato pancakes or regular pancakes.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Cold-brewed herbal iced tea made overnight with flavored tea bags and filtered water. A caffeine-free, no-cook method for smooth peppermint, strawberry, or lemon tea.

Baked oranges boiled whole until tender, then baked in a red cinnamon candy syrup and chilled overnight. A sweet, spiced fruit side dish for roasted meats.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.

Homemade semolina pasta with just durum semolina flour, all-purpose flour, and water. No eggs needed. A simple, eggless fresh pasta dough with satisfying chew and golden color.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Homemade oatmeal milk blended from cooked oats, banana, vanilla, and water. A creamy, dairy-free milk alternative with natural sweetness and no added sugar, ready in 10 minutes.

Homemade Mexican herb pasta made with durum semolina flour and dried cilantro using a pasta machine. A simple 4-ingredient fresh pasta with Southwestern flavor.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Flaky pie pastry using both shortening and butter for the best of both worlds. Stand mixer method cuts fat into flour in 30 seconds. Makes two crusts.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

A simple overnight yeast sponge starter made with just flour, water, and active dry yeast. The base for flavorful homemade bread with better texture and deeper taste.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.