2,407 kay kay recipes

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

Old-school Italian-American spaghetti sauce simmered for hours with whole plum tomatoes, garlic, oregano, and bay leaf. Drop your meatballs in during the last hour and let Sunday dinner take care of itself.

Babute is a South African curried beef bake with chopped dried apricots, bay leaves, and a rich egg custard poured over the top. Simple comfort food with exotic spice and fruity sweetness in every bite.

Salmon baked in cream with bay leaf, cloves, thyme, and onion, then served with a silky cream sauce finished with lemon juice. An elegant old-school French-style fish dish with a rich, aromatic sauce.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.