2,558 brown recipes

Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Monkey tails are frozen chocolate-dipped bananas on a stick, brushed with orange juice to prevent browning. A fun, easy no-bake treat kids can help make.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Two-ingredient honey butter spread made with softened butter and honey. Sweet, simple, and ideal for toast, biscuits, cornbread, and grilled sandwiches that need quick browning.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.