2,635 catering recipes

Cream cheese roll: a tender sour-cream yeast dough rolled around cream cheese filling, snipped into a braided pattern, and baked golden. A brunch-ready pastry for any occasion.

Baker's bread in a bag is mixed and kneaded entirely in a zip-top bag, no mixing bowl needed. A kid-friendly intro to yeast bread that bakes into a tender white loaf.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Marinated cabbage slaw with green pepper, onion, and pimentos in a sweet-tangy vinegar dressing with mustard seeds. Make-ahead picnic salad that keeps for days.

Cranberry fruit salad jello mold with raspberry gelatin, cranberry sauce, crushed pineapple, walnuts, and orange juice. Classic holiday potluck dish, makes ahead easily.

Cinnamon sugar crusted sweet bread: a lightly sweet yeast bread flavored with anise and wrapped in a buttery cinnamon-sugar crust. Sliced thin and buttered for coffee time.

Simple German Vollkornbrot, a dense whole-grain bread with 7-grain cereal, whole wheat flour, and molasses. No-knead, no-yeast overnight soak method for hearty, dark, German-style bread.

Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.

Garlicky paella loads saffron rice with prawns, clams, and browned chicken, perfumed with a heavy hand of garlic. The golden, one-pan Spanish classic, simmered low and never stirred so the rice cooks up tender with a crisp bottom.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.