3,059 catering recipes

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Steel-cut oat breakfast with molasses, dried currants, pineapple, cinnamon, and nutmeg. A chewy, warmly spiced oatmeal that's heartier than rolled oats and ready in 30 minutes.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Grilled Tuna Burger with Spicy Mango Ketchup recipe

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Creamy orange sherbet jello salad with pineapple, mandarin oranges, and marshmallows makes a nostalgic potluck dessert everyone remembers.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Mock apple pie made with soda crackers instead of real apples, using cream of tartar, cinnamon, and nutmeg to mimic apple flavor. A Depression-era classic that fools almost everyone.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Kythoni xysto, a traditional Greek grated quince preserve with cinnamon bark, lemon zest, and toasted almonds. Sets naturally using pectin extracted from the quince peels and cores.

Lucy's apple pie in a jar packs cinnamon-spiced apple slices and thickened syrup into Mason jars, water-bath processed for shelf-stable filling. Pour into a crust whenever pie cravings strike.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.