2,635 catering recipes

One-pot pork chop supper with potatoes and carrots simmered in tomato soup with Worcestershire and caraway seeds. A complete skillet dinner with almost no cleanup.

Rolled oat icebox cookies. Slice-and-bake dough with butter, brown sugar and quick oats for crisp, lightly caramelized cookies made from a log you can keep in the fridge.

Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Classic lasagne verdi with homemade spinach pasta sheets layered with tomato sauce, cheese sauce, and Parmesan. Traditional Italian green lasagna from scratch.

Japanese-style hamburger skillet with ground beef, ramen noodles, frozen Japanese vegetables, soy sauce, and toasted almonds. A quick, one-pan weeknight dinner with Asian-inspired flavors.

Easy chocolate sheet cake is a Texas-style one-bowl 9x13 cake with buttermilk, cocoa, and a hint of cinnamon. No mixer needed, ready in 40 minutes. Moist, rich, bake sale-ready.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.

Fresh blueberry pie with a clever twist: whipped cream lines the bottom and sides of the baked shell before the cooked-and-fresh berry filling pours in. Three hours of chilling sets it into a cool, lush slice.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Homemade garlic dill pickles canned with fresh dill heads, whole garlic cloves, and a kick of red pepper flakes. Crisp, tangy deli-style pickles that keep on the pantry shelf.

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Cheesy corn chowder thickens with ground rolled oats instead of flour, with crispy bacon, sweet corn, and sharp cheddar. A creamy whole-grain take on the chowder classic.

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.