2,407 kay kay recipes

Buttery scallops and crisp snow peas stir-fried with fresh ginger, garlic, fish sauce, white wine, and a hit of lime. A Thai-inspired seafood dinner that's on the table in 35 minutes.

Vietnamese fruits in syrup (trái cây) with orange, pineapple, and lychees in a sherry-citrus sugar syrup. A simple, elegant tropical dessert chilled to perfection.

Packed with colorful veggies. Makes an excellent main course. Leave meat out of the equation and try this tasty dish that will satisfy your hunger like no other.

Tired of the same old stew? Well be spontaneous and try this favorite that will keep wanting more.

A simple soup that is perfect for the fall and your lunch or dinner.

Savory quiche on a French bread crust with browned sausage, chopped Granny Smith apples, and two cheeses. The egg-milk custard bakes until set. Cool 10 minutes before slicing for clean cuts.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Crab imperial with flaked crab meat, mayonnaise, and stiffly beaten egg whites baked under golden bread crumbs. A Chesapeake Bay classic that's ready in under an hour with just 5 minutes of prep.

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Red Lobster-style Cheddar Bay biscuits with Bisquick, sharp cheddar, and garlic butter brush. The copycat recipe that actually delivers the restaurant flavor at home in 20 minutes.

Scallops broiled with garlic, vermouth, and lemon juice, then topped with a herbed lemon breadcrumb crust browned under the broiler. Quick Italian-inspired seafood dinner.

Cheddar cheese biscuits brushed with fresh garlic butter, a quick copycat of Red Lobster's Cheddar Bay biscuits made from biscuit mix. Drop-and-bake, golden, and ready in about 25 minutes.

Roasted Cornish hens stuffed with fresh blueberries and brushed with a lemon-Angostura bitters glaze. An elegant, unexpected dinner that pairs fruit and poultry beautifully.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.