3,059 catering recipes

Try this savory soup that is perfect for a quick lunch while at work.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Almond orange macaroons made with blanched almonds, sugar, egg whites, and orange flower water. The naturally gluten-free Mediterranean cookie with a chewy interior and crisp golden top.

Classic apricot sweet simmers dried apricots with cardamom, ginger, and almonds into a fragrant, spiced compote, much like Hyderabad's qubani ka meetha. Naturally fruit-sweet, served chilled. A make-ahead Indian dessert.

Old-fashioned chicken loaf made from stewed chicken, vegetables, and toast, pressed firm and sliced cold. Vintage make-ahead protein.

Iced mint green tea spiked with sake and honey, steeped with fresh mint leaves, and finished with a lemongrass stalk stirrer. A refreshing cocktail-style summer drink with an easy non-alcoholic version.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Use on cakes or cookies or anywhere you need a sweet shiny glaze.