3,059 catering recipes

French onion soup scaled for catering with slow-cooked onions in beef stock topped with toasted bread and Parmesan. A large-batch recipe built for feeding a crowd.

Homemade capers from pickled nasturtium seeds brined in salt water, then preserved in sweet vinegar. A clever garden-to-jar substitute for real capers.

Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip.

Penne pasta with sun-dried tomatoes, capers, fresh thyme, tarragon, and green peas in a broth-based sauce. Low-fat, full of flavor, and loaded with six cloves of garlic.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

Pretzel bread buns, soft deli-style rolls with a chewy, mahogany pretzel crust from a quick baking soda bath. Bread machine dough makes them easy, ready for burgers and sandwiches.

Learn how to make natural Easter egg dyes such as Spring Chicken Yellow and Easter bunny brown natural Easter egg dyes. Quick and easy egg coloring.

Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.

First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)

Green tea with fresh mint leaves, adding lemon juice and honey, wonderful drink.

Crispy fried ginger cookies glazed with golden sugar syrup for a Sri Lankan treat that shatters with every bite. Fresh ginger juice delivers warm spice balanced by sweet candy coating.

Domatoules Glyko (Spicy Cherry Tomato Preserves) recipe

These bagels are made with most whole wheat flour, a bit barley flour and all-purpose flour. Chewy on the texture and delicious on the taste.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Homemade whole wheat pita bread that puffs into perfect pockets in a 500F oven. Yeasted dough with honey, half whole wheat flour for a nuttier flavor. Twelve fresh pitas from one bowl.

Low-fat banana bread loaded with bran flakes and applesauce in place of oil, no eggs and no butter required. A high-fiber loaf with old-fashioned banana flavor.