2,407 kay kay recipes

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Chicken pieces slow-cooked in beer, tomato sauce, and pimento-stuffed green olives with garlic and bay leaves. A Mediterranean-style crockpot dinner served over rice.

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.