3,059 catering recipes

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Chewy, golden homemade bagels using your bread machine for the dough. Shaped by hand, boiled for that classic crust, then baked with your favorite toppings. Easier than you think.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Homemade BBQ sauce blends sauteed onion and garlic with ketchup, molasses, vinegar, Worcestershire, and mustard, thickened with a touch of cornstarch. Sticky, smoky-sweet sauce for grilled chicken, pork, or beef.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Aunt May's pickled green tomatoes is a heritage four-day sweet pickle recipe that turns 15 pounds of unripe tomatoes into translucent, cinnamon-and-clove spiced jewels in cider vinegar syrup. Old-school canning that fills the pantry.

A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Depression-era eggless, milkless, butterless cake with brown sugar, raisins, ginger, and cinnamon. A simple wartime recipe that bakes into a spiced, dense loaf with minimal pantry staples.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that's the star of every church potluck and German family reunion from Cincinnati to Milwaukee.

Greek-style fried salt cod (bakaliaros) in a light flour batter, served with skordalia. Soaked overnight, boiled, battered, and pan-fried until golden.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!

Chilled berry buttermilk soup with blueberries or strawberries, orange zest, and tangy buttermilk blended until smooth. A cold fruit soup that works as a refreshing summer starter or light dessert.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.