2,245 kay recipes

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

A classic rustic french dish. Slow cooked pork shoulder.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Tender chicken thighs simmered in a creamy almond-yogurt sauce with warm spices like cardamom, cumin, and coriander. A budget-friendly korma that rivals your favorite takeout.

Shell-on shrimp steamed with crab boil spices, mustard seeds, and apple cider vinegar for tender, perfectly seasoned seafood that peels easily and tastes like a Chesapeake Bay crab feast.

Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too!

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Birthday or festival, it is always a wonderful cake.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Pureed broccoli soup with sage, Stilton cheese, and a golden puff pastry lid baked on top. Restaurant-style presentation you can pull off at home.

Satisfy your hunger with this scrumptious dish that doesn't take a lot to make with a recipe that's easy to follow.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Reach the sky with this savory chili that will have your family hoping they can have the leftovers for dinner tomorrow.

Let your kitchen take in the delicious aroma of this succulent and savory stew.