2,406 catering recipes

Flank steak marinated overnight in soy sauce, dry sherry, and garlic, stir-fried with green peppers and fresh tomato wedges in a glossy cornstarch sauce. Serve over steaming rice for a satisfying Chinese-style dinner.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Crawfish tails simmered in a creamy shrimp soup sauce with sauteed onions, garlic, bell pepper, celery, and white wine. Ladle this Cajun-style goodness over rice or pasta.

Slow cooker chicken breasts with Italian dressing and onion soup mix. Just 5 ingredients, no prep beyond dumping, and the crockpot does the rest over 8 to 10 hours.

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

Lamb with cashew curry blends ground cashews, dried red chilies, and toasted whole spices into a fragrant masala simmered with yogurt, saffron, and tender lamb cubes. Restaurant-style Indian cooking at home.

Whole roast turkey stuffed with sausage, crouton, and giblet broth stuffing. A step-by-step guide from thawing to carving for a traditional holiday centerpiece.

Ground beef and green bean casserole with mushroom soup and a crispy Tater Tot topping. A hearty one-dish weeknight dinner the whole family will eat.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.