436 kay kay recipes

Quick spiced beets simmered in white wine vinegar with bay leaf, clove, and black pepper. A tangy, diabetic-friendly side dish ready in 30 minutes on stovetop or microwave.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Rumaki appetizers with bacon-wrapped water chestnuts, pineapple chunks, and bay scallops glazed in a sticky teriyaki-honey sauce. A retro party hors d'oeuvre ready in 30 minutes.

Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.

Easy poached fish gently simmers fillets in a court-bouillon of water, white wine, lemon juice, sliced onion, peppercorns, allspice, and bay leaf. A lean, classic French method that keeps any fish moist and ready for sauces or salads.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.

A simple and tasty side dish made with lentils and chopped celery and zucchini.

Easy bean, sausage and barley soup for your slow cooker.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Green bean and garlic soup with ten cloves of garlic, fresh thyme, and a beaten egg ribbon for body. A simple Mediterranean-style soup that comes together in 30 minutes.