67 kind recipes

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Peanut butter king cake cookies shaped in a ring with a hidden chocolate kiss surprise inside one ball. Frosted with purple, green, and gold icing for Mardi Gras.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Chicken a la king with sauteed breast, mushrooms, roasted red and green peppers, scallions, and a sherry-cream pan sauce. A refined, from-scratch version of the retro classic.

A light, veggie-packed chicken soup with carrots, celery, zucchini, yellow squash, and rice, finished with fresh cilantro. Ranch-style comfort in 45 minutes.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

This traditional bread served in Mexico celebrates the Epiphany! Usually hidden inside is a coin or toy baby and whoever finds it gets to make the tamales for Candelmas!

An easy and scrumptious chicken dish that is fit for the King in your household!

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

Elegant stir-fried king crab with tender mushrooms and crisp snow peas in a light ginger sauce. This Chinese seafood dish is ready in 45 minutes, perfect over brown rice.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Watermelon rind pickle: sweet-spiced preserves made from the often-discarded rind with cloves, allspice, vinegar, and sugar. A Southern canning tradition worth keeping.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Chilled fruit soup with spiked melon: champagne-sweetened fruit broth ladled over vodka-and-tequila-marinated melon, grapes, and plums. A grown-up summer starter built for heat waves.