2,245 kay recipes

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

A succulent beef roast that's sauted with potatoes and zucchini in a red wine sauce.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Babute is a South African curried beef bake with chopped dried apricots, bay leaves, and a rich egg custard poured over the top. Simple comfort food with exotic spice and fruity sweetness in every bite.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.