443 kay recipes

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.

Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Jerusalem Artichoke with Mushrooms and Thyme recipe

A simple and tasty side dish made with lentils and chopped celery and zucchini.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

Quick spiced beets simmered in white wine vinegar with bay leaf, clove, and black pepper. A tangy, diabetic-friendly side dish ready in 30 minutes on stovetop or microwave.

Creamy Irish white onion soup with butter-softened onions, cloves, nutmeg, and a swirl of cream. A gentle, warming soup that's ready in 20 minutes and tastes like a cozy evening by the fire.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.