Mains
Baked mac and cheese, catering tray
Assembles the day before, bakes once, holds under foil.
- Hands-on
- 30 min
- Batch
- Serves 16
- Timing
- Make a day ahead
- Heat load
- 50m oven
Dish libraryFind something that fits
Find something that fits
the night you are hosting.
Browse by role, see how much work a dish creates, and open the full Salty & Clever recipe when one exists. You can also change a dish to match the way you actually cook it.
- Available now
- 464
- Published recipe links
- 105
- Your own dishes
- 0
Browse the collection
Dishes with a job
Each card shows the service facts that matter when you are hosting: hands-on time, batch size, make-ahead window and the equipment it occupies.
Mains
Baked pasta, tomato & basil
Assembles a day ahead; oven-only finish.
- Hands-on
- 35 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 45m oven
Mains
Beef Wellington, individual
High-attention centerpiece; every portion needs a watched oven window.
- Hands-on
- 70 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- 30m oven
Mains
Full recipe
Black cod with miso, pear and mustard greens
Marinate 2–8 hours. Broil at the last minute. Cooked black cod does not wait for napkins.
- Hands-on
- 25 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 15m oven
Mains
Black dal, long-simmered
Plant-only, cheap per head, improves for two days.
- Hands-on
- 25 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 150m stovetop
Mains
Butterflied lamb over coals
Marinates a day ahead, cooks in twenty minutes outdoors.
- Hands-on
- 30 min
- Batch
- Serves 7
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Full recipe
Buttermilk chicken thighs with pickle-molasses glaze
Marinate the morning of. Glaze keeps four days. Do not partial-cook and refrigerate.
- Hands-on
- 20 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Canned chickpea curry
Freezes in single-serve bags, reheats on the one burner in ten minutes.
- Hands-on
- 15 min
- Batch
- Serves 5
- Timing
- Make 2 days ahead
- Heat load
- 25m stovetop
Mains
Canned tomato pasta
Pantry standard, one pan, no waiting on anything else.
- Hands-on
- 20 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 20m stovetop
Mains
Canned tuna rice bowl
Rice batch-cooks ahead; tin opens at the table.
- Hands-on
- 15 min
- Batch
- Serves 4
- Timing
- Make a day ahead
- Heat load
- 15m stovetop
Mains
Carne asada
Needs live fire; cooks in minutes right before service.
- Hands-on
- 20 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Cassoulet
Two-day build; the crust is the only thing you touch on the day.
- Hands-on
- 50 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 120m oven
Mains
Charred chicken skewers
Skewered the day before; cooks in batches without a pause.
- Hands-on
- 35 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Full recipe
Charred mushroom-lentil slab pie with smoked cheddar
Vegetarian slab pie that cuts into squares. Filling keeps three days; bake from frozen if you need to.
- Hands-on
- 40 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 55m oven
Mains
Chickpea & squash tagine
Stovetop only, plant-forward, holds an hour without damage.
- Hands-on
- 30 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 55m stovetop
Mains
Full recipe
Cider-braised chicken thighs with apples
Bone-in thighs in cider and mustard — a winter table that reheats cleanly in the same pot.
- Hands-on
- 20 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 55m oven
Mains
Full recipe
Clam linguine
Pasta timed to the pot; clams open in one fast burner-only pass.
- Hands-on
- 25 min
- Batch
- Serves 6
- Timing
- Day-of dish
- Heat load
- 25m stovetop
Mains
Coconut vegetable curry, big pot, no dairy
One pot, dairy-free base, holds hot on a low burner for hours.
- Hands-on
- 30 min
- Batch
- Serves 16
- Timing
- Make 2 days ahead
- Heat load
- 60m stovetop
Mains
Full recipe
Coconut-tamarind fish curry with green beans
Sauce built first; fish slipped in at the end. Weeknight-capable, company-deep.
- Hands-on
- 20 min
- Batch
- Serves 4
- Timing
- Make a day ahead
- Heat load
- 25m stovetop
Mains
Curry goat
Simmers slowly on one burner for over two hours; better the next day.
- Hands-on
- 30 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 150m stovetop
Mains
Dressed instant noodles
Ten-minute floor, one pot, no fridge dependency at all.
- Hands-on
- 10 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 10m stovetop
Mains
Egg fried rice, single wok
Uses yesterday's rice; entire dish never touches the fridge again once plated.
- Hands-on
- 12 min
- Batch
- Serves 4
- Timing
- Make a day ahead
- Heat load
- 12m stovetop
Mains
Eggplant involtini, ricotta & basil
Rolled a day ahead, oven-only finish, holds well under foil.
- Hands-on
- 45 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 30m oven
Mains
Eggplant parmigiana
Better on day two; oven-only reheat, no last-minute hands.
- Hands-on
- 55 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 55m oven
Mains
Egusi soup
Long stovetop simmer; thickens further on standing, thin with stock to serve.
- Hands-on
- 35 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 75m stovetop
Mains
Escovitch fish
Fries whole and tops with hot pickled vegetables; best served within the hour.
- Hands-on
- 35 min
- Batch
- Serves 6
- Timing
- Day-of dish
- Heat load
- 30m stovetop
Mains
Full recipe
Everything-crusted salmon with pickled-lemon yogurt
Yogurt at least thirty minutes ahead. Thin mustard binder. Yogurt beside the crust, not over it.
- Hands-on
- 40 min
- Batch
- Serves 8
- Timing
- Day-of dish
- Heat load
- 22m oven
Mains
Full recipe
Far-shore salmon burgers with sesame slaw
Chop at two scales. Chill fifteen minutes so the patty holds. Pull while the center is still faintly translucent.
- Hands-on
- 35 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 12m stovetop
Mains
Finnbiff
Simmers gently on one burner; the sauce tightens further on standing.
- Hands-on
- 25 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 60m stovetop
Mains
Gaeng keow wan gai
Curry paste can be made ahead; coconut milk simmers gently to avoid splitting.
- Hands-on
- 30 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 30m stovetop
Mains
Ghormeh sabzi
Herbs fry down slowly first; the stew itself improves after a day in the fridge.
- Hands-on
- 45 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 150m stovetop
Mains
Full recipe
Gluten-free eggplant parmesan with almond-herb crust
Roast the crust dry, assemble close to baking. Rest 15 minutes before cutting. Pair with something sharp and green.
- Hands-on
- 70 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- 55m oven
Mains
Grill skewers & charred lemon
Outdoor heat frees the indoor kitchen entirely.
- Hands-on
- 35 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Full recipe
Grilled shrimp with salsa macha
Brush with strained chile oil before the grill; spoon the peanut-sesame solids over only after cooking.
- Hands-on
- 30 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- Grill
Mains
Grillet makrell
Needs direct fire and a fish grate to prevent sticking; turns once only.
- Hands-on
- 15 min
- Batch
- Serves 6
- Timing
- Day-of dish
- Heat load
- Grill
Mains
Hanger steak, charred greens
One hot pan or grill. Rest is part of the method. Slice against the grain.
- Hands-on
- 25 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- Grill
Mains
Full recipe
Herb-crusted pork tenderloin with apricot-mustard jus
Sauce can wait days. Roast and rest whole; slice only when you are ready to plate. Do not hold sliced pork in hot sauce.
- Hands-on
- 25 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 15m oven
Mains
Herb-crusted rack of lamb
Short hot roast; carve and serve within minutes or it overshoots.
- Hands-on
- 25 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 25m oven
Mains
Hong shao rou
Simmers covered on one burner; reheats better the next day.
- Hands-on
- 25 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 90m stovetop
Mains
Full recipe
Horizon-line fish tacos with burnt-lime crema
A fish taco holds its shape for about ninety seconds. Set out tortillas, slaw, fish and crema separately and build seconds before eating.
- Hands-on
- 35 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 20m stovetop
Mains
Hot dog station, self-build
One grill zone, guests build their own, minimal plating hands.
- Hands-on
- 20 min
- Batch
- Serves 20
- Timing
- Day-of dish
- Heat load
- Grill
Mains
Individually plated braised short rib
Portioned before service so plating is a lift-and-place motion only.
- Hands-on
- 35 min
- Batch
- Serves 6
- Timing
- Make 2 days ahead
- Heat load
- 200m oven
Mains
Jarred curry sauce over rice
One jar, one pot of rice, minimal decision-making at service.
- Hands-on
- 10 min
- Batch
- Serves 5
- Timing
- Make a day ahead
- Heat load
- 20m stovetop
Mains
Jerk chicken
Marinates at least a day ahead; needs indirect heat on the grill to cook through without charring.
- Hands-on
- 25 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Jerk chicken thighs, grill batch
Marinates two days ahead, grill line moves fast once it's hot.
- Hands-on
- 35 min
- Batch
- Serves 16
- Timing
- Make 2 days ahead
- Heat load
- Grill
Mains
Jollof rice
One large pot; needs a wide burner and patience for the base sauce.
- Hands-on
- 35 min
- Batch
- Serves 10
- Timing
- Make a day ahead
- Heat load
- 60m stovetop
Mains
Joojeh kabab
Marinates a day ahead; needs live fire and turns fast on skewers.
- Hands-on
- 25 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- Grill
Mains
Katsu karē
Curry base cooks ahead; cutlets fry fresh at the last moment.
- Hands-on
- 40 min
- Batch
- Serves 6
- Timing
- Make a day ahead
- Heat load
- 40m stovetop
Mains
Kofta bil siniyeh
Bakes in one tray with the sauce; holds well covered on low heat.
- Hands-on
- 30 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 40m oven
Mains
Lentil & mushroom loaf
Bakes low and steady; slices cleanly once fully cooled and reheated.
- Hands-on
- 35 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 50m oven
Mains
Lentil shepherd's pie, catering tray
Plant-only anchor that reheats without drying out.
- Hands-on
- 35 min
- Batch
- Serves 14
- Timing
- Make 2 days ahead
- Heat load
- 45m oven
Mains
Mapo doufu
Finishes in under ten minutes once aromatics are prepped; serve immediately.
- Hands-on
- 20 min
- Batch
- Serves 5
- Timing
- Day-of dish
- Heat load
- 15m stovetop
Mains
Maqluba
Layers cook slowly then invert onto a platter; assemble a day ahead if flipping day-of.
- Hands-on
- 40 min
- Batch
- Serves 10
- Timing
- Make a day ahead
- Heat load
- 75m stovetop
Mains
Full recipe
Miso-butter salmon with snap peas
Twelve-minute broiler finish. Mix the glaze and trim the peas earlier; the fish is the only last-minute job.
- Hands-on
- 15 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 12m oven
Mains
Mole negro con pollo
Sauce base can be made two days ahead; oven only for finishing chicken.
- Hands-on
- 60 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 40m oven
Mains
Moussaka
Layers assemble a day ahead; long bake sets the béchamel top for clean slicing.
- Hands-on
- 50 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 60m oven
Mains
Murgh makhani
Sauce base freezes well; simmer gently to avoid splitting the cream.
- Hands-on
- 35 min
- Batch
- Serves 8
- Timing
- Make 2 days ahead
- Heat load
- 20m oven
Mains
Mushroom & chestnut wellington
The no-meat centerpiece that still needs its own oven slot.
- Hands-on
- 55 min
- Batch
- Serves 8
- Timing
- Make a day ahead
- Heat load
- 35m oven
Mains
Full recipe
Night-ferry fish pie with potato rosti
Two fish in a mustardy leek sauce under a grated-potato lid. Rest ten minutes. Serve with something sharp and green.
- Hands-on
- 50 min
- Batch
- Serves 6
- Timing
- Day-of dish
- Heat load
- 35m oven
Mains
One-pan mussels, pantry broth
One pot, five minutes over heat, served straight from the pan.
- Hands-on
- 10 min
- Batch
- Serves 4
- Timing
- Day-of dish
- Heat load
- 10m stovetop
Showing 60 of 464. The rest are loaded — search and the course filter already read every one of them. The page just does not draw them all at once, which is what keeps it quick on a phone in a working kitchen.
Save the rooms you cook in
Save your own kitchen, a rented house or a family member's kitchen once. You can load it into a future plan instead of entering the equipment again.
No saved kitchens yet. Your saved kitchens will appear as one-click choices when you plan an event.
Library toolsBack up, move or add many dishes
Most people never need this section. Use it when you want to move your personal library to another browser or import a larger collection at once.
Library tools
Back up, move or add many dishes
Most people never need this section. Use it when you want to move your personal library to another browser or import a larger collection at once.
Back up or move your library
Add many dishes at once
Use this only when you already have a structured dish list to bring into Occasion.
Import many dishes at once from a CSV sheet or a structured list file. Rows are checked one by one and nothing is written until you accept the changes. A row that does not fit is named, with the reason — it is never quietly repaired.
Headers: id, name, course, note, contains, formats, shapes, season, ovenMin, burnerMin, grill, fridgeUnits, counter, activeMin, servesPerBatch, makeAheadDays, holdMin, costPerGuest, method, tempBand, kidFriendly, outdoorSafe, ingredients. Ingredients use item:perGuest:unit:aisle , separated by pipes. Minutes are per batch; cost is indicative per guest.