Cooking-for-a-crowd recipes

A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Chicken breasts baked in sour cream and white wine with green spring onions and garlic. An easy no fuss dish that perfect for a weeknight meal.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.

This is the first time I have ever made bread in my life, and this recipe was really easy. I made both a long loaf and a round one and they both turned out great. Nice chewy crust on the outside and soft on the inside, and great flavor. I'm no longer intimidated of the thought of making bread. Thanks so much, great recipe!!

This crispy crunchy are baked in the oven and to add moist juicy flavor the chicken strips are soaked in a buttermilk marinade. There is then no need for egg and no need for frying making this recipe low in fat and high in goodness.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

This recipe for an indoor slow cooked (Crockpot) pulled pork takes inspiration from North Carolina. Instead of ham hocks it uses bacon and liquid smoke.

This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later.

This easy quiche is a delicious way to make your zucchini into something delicious without any fuzz.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Wow. Truly a recipe that keeps everyone raving about it for hours. A perfect combination and totally mouth-watering tender. I made it for my father when he was visiting and he left speechless.

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

The best seafood stir-fry I have ever tried!

I changed it up a bit by using both a red and green pepper and a can of stewed tomatoes. I cooked on low for a full 8 hours which made the meat extremely tender.