7,477 brown recipes

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Stuffed flank steak rolled with a savory mushroom, herb, and breadcrumb filling, browned with bacon, and braised in beef broth. Served with a tangy Dijon mustard pan gravy.

Ground beef with cactus pairs browned beef and onions with tangy nopales and tomatoes with chilies. A four-ingredient Mexican-style skillet supper ready in 30 minutes.

Rich chicken and linguica gumbo built on a nut-brown roux with the holy trinity, fried chicken, and smoky sausage simmered in chicken stock. Ladle over rice for a Cajun feast.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Mexican cornbread is a Texas-style layered skillet-style cornbread with browned ground meat, onion, jalapeños, and melted American cheese sandwiched between golden cornmeal batter.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Simple drop cookies with orange zest and apricot preserves baked into buttery dough for festive treats that brown beautifully at the edges.

Danish hash (biksemad) with browned beef, buttery potatoes, golden onions, and fried eggs on top. The classic Scandinavian leftover dinner turned weekend brunch.

Hungarian baked chicken with paprika-browned breasts layered over cabbage, sliced apples, and onions, finished with melted Swiss cheese. Sweet, savory, and hearty.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

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.

Slow-cooked chicken with pineapple, tri-color bell peppers, mushrooms, and Vidalia onions, served over brown rice cooked right in the flavorful broth. A colorful crowd-pleaser for 10.