2,407 kay kay recipes

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

A scrumptious dish that is very popular in East Asia.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.

Toss chicken, sausage, and lima beans into your slow cooker for this French-inspired one-pot wonder that fills your home with herb-scented warmth while you tackle your day.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.