2,407 kay kay recipes

Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Shrimp curry simmered in a butter-based sauce with chopped apple, tomatoes, ginger, and curry powder. A mild, fruity curry served over rice or stuffed into warm rotis.

Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.

Key lime cream pie cooks the egg yolks with fresh key lime juice for a custard-thick filling, then crowns it with billowy sweetened whipped cream on a buttery graham cracker crust.

Classic veal stock: deeply roasted bones, mirepoix, and caramelized tomato paste simmered for 12 to 16 hours. The professional-kitchen base for sauces and braises.

Old-fashioned chicken soup simmers a whole chicken with chicken feet, garlic, carrots, celery, and herbs for three hours to extract maximum flavor and collagen. Grandma-style cure-all served over pastina or rice.

Red lentil soup with caramelized onions, dried mint, and paprika simmered in beef stock. A pantry-friendly soup that purees silky or stays brothy with tender lentils throughout.

Homemade Italian sausage with ground pork, fennel, garlic, parsley, and red pepper flakes. DIY recipe, casings optional, makes 2 pounds.

Homemade chicken barley soup with pearl barley, carrots, celery, onion, and sage. Made from scratch with a whole chicken simmered into the broth for deep homestyle flavor.