2,407 kay kay recipes

Classic German sauerbraten made with venison: a 3-day vinegar and spice marinade, hours of slow braising, and a tangy-sweet gingersnap gravy. This is the ultimate project recipe for wild game lovers.

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.

Slow cooker Italian spaghetti sauce loaded with ground beef, Italian sausage, tomatoes, mushrooms, and green peppers. Set it in the morning and come home to a rich, simmered-all-day meat sauce.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Loukanika, traditional Greek pork sausage with orange zest, allspice, marjoram, garlic, and red wine, stuffed into natural casings. Homemade sausage with authentic Mediterranean flavor.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Veal cutlets pan-fried with capers and deglazed with white wine and bay leaf, finished with a creamy evaporated milk sauce. A quick German-style schnitzel variation ready in 20 minutes.

Hearty burger soup with ground beef, tomato juice, cream of mushroom, peas, and noodles. A pantry-friendly one-pot dinner heavy on herbs and easy on the wallet.

Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.

Hot dogs in a spiced tomato sauce with curry, chili powder, sage, and dry mustard served over elbow macaroni. A retro franks and mac recipe with surprising depth from an unexpected spice blend.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Crusty Pennsylvania Dutch scrapple from scratch: pork ribs and liver simmered with sage, thyme, and cayenne, then bound with coarse cornmeal, set in pans, sliced and pan-fried for breakfast.

Greek-style marinated mushrooms in olive oil, lemon juice, garlic, and herbs, made quickly in the microwave. Chilled for 24 hours for a tangy, herbaceous cold appetizer or meze.