2,407 kay kay recipes

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

Simple homemade tomato sauce from fresh ripe tomatoes, garlic, bay leaf, olive oil, and a splash of vinegar to brighten the finish. Long-simmered Italian-style sauce with the deep flavor only patient cooking delivers.

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

A very easy dinner using hot dogs as the main ingredient.

Sopa de ajo, a Spanish garlic soup with poached eggs, golden garlic croutons, and a lemon-brightened broth. Simple, restorative, and ready in 30 minutes.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Lean 7-ingredient chili con carne with cooked ground beef, beans, tomato sauce, and chili powder simmered for 30 minutes. A fast, freezer-friendly weeknight dinner.