2,407 kay kay recipes

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Creamy broccoli soup made with a butter-flour roux, chicken bouillon, and half-and-half. Uses frozen broccoli for a quick weeknight soup ready in under 45 minutes.

Szczupak po polsku is a classic Polish dish of gently poached pike (or whitefish, perch, or sole) topped with a warm butter sauce of chopped hard-boiled eggs, fresh dill, and lemon juice. Serve with rice or potatoes.

Swordfish Bolognese swaps ground meat for tender chunks of swordfish simmered in white wine with capers, garlic, and fresh vegetables. Served over buttered noodles, this 30-minute seafood spin on the Italian classic is weeknight gold.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.

Two whole chickens simmered with leeks, carrots, celery, and fresh thyme yield a crystal-clear broth and tender diced meat. A from-scratch chicken soup that's worth every minute of the 2.5-hour simmer.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Kokoretsi, a traditional Greek skewered offal dish with lamb sweetbreads, hearts, and kidneys marinated in lemon-olive oil, wrapped in casings, and grilled over charcoal.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Shrimp Creole omelets stuffed with a spicy tomato sauce built on the Cajun holy trinity of onion, bell pepper, and celery. Fold them soft, fill them hot, and serve with rice.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.