2,245 kay recipes

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.

Classic French onion soup with slowly caramelized onions in beef broth, a splash of port wine, and broiled Swiss and Parmesan cheese on toasted baguette. Make ahead and finish under the broiler.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.

Greek beef stew braised with tomato paste, red wine vinegar, whole white onions, and mushrooms, finished with melted Monterey Jack cheese. A hearty stifado-style one-pot dinner.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.

Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.