836 kay kay recipes

Quick beef stew uses canned vegetables and pre-cooked beef cubes warmed in beef gravy with onion and bay in the microwave. Ready in 15 minutes for a budget-friendly weeknight dinner.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Earthy lentils simmered with fresh spinach, green onions, garlic, and cumin in this Santa Maria-style soup. Vegan, high-fiber, and ready in 30 minutes flat.

Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.