3,059 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.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Bran muffins with a hidden spoonful of apple butter baked into the center. A quick semi-homemade muffin using bran muffin mix sweetened with honey.

Pineapple limeade with fresh pineapple juice, lime juice, and sparkling water for a fizzy, tropical refresher. No-cook and ready to pour over ice.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Apricot couscous with dried apricots and cardamom, made in the microwave in under 10 minutes. A fragrant, fruity side dish with just five ingredients.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

Homemade Tia Maria coffee liqueur made with brandy, strong coffee, sugar, and a whole vanilla bean. Just four ingredients and 30 days of patience for a rich, smooth sip.

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.

Shallot soup with watercress simmered in water for a pure, delicate broth with no cream or stock. Just five ingredients for an elegant, naturally vegan French-style soup.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

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.

Chocolate chip sandwich cookies filled and partly dipped in melted chocolate coating, then sprinkled with chopped almonds. A semi-homemade cookie upgrade from a basic mix.

An air-dried roast duck glazed with Scotch, soy, honey, ginger, and brown sugar marinade until the skin turns deep mahogany. A Peking-duck-inspired showstopper for a special-occasion dinner.

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.