443 kay recipes

Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Cheesy creamy garlic soup caramelizes a dozen cloves of garlic with onion, deglazes with white wine, and purées French bread into a velvety bowl finished with cream and Gruyère. A French country soup with serious depth.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.

Get out the crockpot for this delicious vegetable soup made with ground beef, italian zucchini squash and tomatoes.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.