2,558 brown recipes

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.

Sweet potato casserole brightened with crushed pineapple and orange juice, topped with melted marshmallows. A retro Thanksgiving side that swaps the brown sugar pecan crust for tropical sweetness.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Hearty Irish stew with browned beef, potatoes, carrots, celery, onion, and cabbage wedges simmered in beef broth. A simple, warming one-pot dinner.

Bread machine sticky rolls with cardamom and buttermilk. Shaped as knots or cloverleaf, brushed with butter-sugar glaze. Includes brown-and-serve and cinnamon roll options.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Chicken and apple casserole with green lentils, root vegetables, and apple juice braised in one pot. A hearty fall dinner where the lentils cook right in the broth alongside browned chicken quarters.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Classic pot roast rubbed with seasoned salt, onion powder, and garlic, then browned and braised low and slow with onion, green pepper, bay leaves, and thyme. Pan juices thicken into rich gravy.

Classic southern Italian marinara sauce with fresh Roma tomatoes, garlic browned in extra-virgin olive oil, and basil stirred in at the end. Just 6 ingredients, freezer-friendly.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.