2,245 kay recipes

Traditional English steak and kidney pie with flour-dredged beef and kidneys braised in gravy with mushrooms and carrots under a golden pastry crust. A proper British pub classic.

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

Kartoffelsuppe is the German farmhouse potato soup: sliced potatoes, onion, and celery sauteed then simmered until tender, mashed back into their own broth and finished with milk and butter. Rustic, ribbon-thick, comfort in a bowl.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.

Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.

Slow cooker buffalo stew with carrots, celery, tomatoes, and a hint of ground cloves. Low-fat, high-protein bison simmers for 12 hours into a rich, fork-tender one-pot meal.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

Hearty hamburger soup with ground beef, potatoes, carrots, cabbage, rice, and tomatoes simmered in a rich broth. Even better the next day.

Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Traditional German braune bohnen: green beans tossed in a dark brown roux gravy with clove-studded onion and bay leaf. A savory-sweet side dish that turns simple beans into something extraordinary.

Make your family seafood lovers with this quick and succulent dish that's easy to make and is hassle free!

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.