2,407 kay kay recipes

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Cajun crab and rice casserole baked with tomatoes, green pepper, Worcestershire, and a Parmesan crust. Bayou comfort food that feeds four in about an hour.

Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

A Caribbean-inspired ground beef stew loaded with briny capers, green olives, sweet currants, and warm spices like cinnamon and cloves. Served over rice for a bold, savory-sweet one-plate dinner.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.

Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.