2,407 kay kay recipes

Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.

All-purpose bourbon marinade with white wine, vinegar, and aromatics built for wild game. Tames gamey flavors and tenderizes up to 7 lbs of venison, elk, or any cut.

Don't let your kids groan about having a pot roast for dinner. Instead try this succulent dish that will be their new favorite!

Try making this hearty soup in your crockpot by following this simple recipe you will love!

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Earthy lentils simmered with fresh spinach, green onions, garlic, and cumin in this Santa Maria-style soup. Vegan, high-fiber, and ready in 30 minutes flat.

Rustic game bird stew braised with bacon, mushrooms, toasted hazelnuts, and amber ale until falling off the bone. Served over crusty brown bread for a hearty British-style supper.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Herb-rubbed beef brisket braised with chunky carrots, celery, and onions in tomato juice. Roasts to fork-tender in the oven with a thick, savory sauce. Feeds ten.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.