3,402 catering recipes

Pineapple charlotte with crushed pineapple, unflavored gelatin, beaten egg whites, and whipped topping. A light, airy no-bake dessert served in stem glasses with a cherry on top.

Oreganato bread machine loaf with polenta, dried oregano, garlic, and parsley. A rustic Italian herb bread that fills the kitchen with Mediterranean aromas.

Cranberry wine gelatin mold with fresh cranberries simmered in red wine, set with raspberry gelatin, and studded with chopped walnuts. A jewel-toned holiday side or dessert.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Honey apple tea simmers black tea with apple juice and honey for a warming spiced-cider-meets-tea drink. Perfect for cold afternoons, after-school snacks, and holiday gatherings. Ready in 20 minutes.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Try this basic dish that has hints of Italian heritage in every bite.

Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.

Festive cranberry, cherry, and walnut marmalade simmered with port wine, cinnamon, and nutmeg. A gorgeous holiday spread for cheese boards, turkey, or gifting in jars.

Thick apricot filling made by simmering dried fruit with cornstarch until it reaches the perfect consistency for kolachky pastries.

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.

Homemade rice milk from cooked brown rice, water, and vanilla. A 3-ingredient dairy-free, vegan milk alternative blended smooth in minutes with no straining needed.

This basic recipe requires a carefully scalded container.