212 kay red kay red recipes

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Old-fashioned homemade chili sauce simmered for hours from fresh tomatoes, bell peppers, brown sugar, and warm spices including cinnamon, cloves, and ginger. A classic American canned condiment recipe.

Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.