1,591 brown recipes

Myrtle's fruit cake bakes a brown-sugar-and-golden-syrup batter loaded with currants, sultanas, candied orange peel, and warming spices. British-style heritage Christmas loaf cake.

Spiced apple pie with cinnamon, nutmeg, mace, cloves, and allspice in a flaky double crust dressed with pastry leaves. Bakery-quality dessert with deep autumn warmth.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Hearty Dutch oven rump roast braised low and slow with pinto beans, tomato sauce, peppers, and onions. This cowboy-style one-pot beef and bean dinner feeds a hungry crowd.

Orange chocolate chip cookies made with cream cheese in the dough, fresh orange zest, and semi-sweet chocolate chips. Soft, tangy, and citrusy drop cookies.

Triple chocolate oatmeal cookies with cocoa in the dough, semi-sweet chips throughout, and white chocolate dipped edges. Thick, chewy, and built for serious chocolate lovers.

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.

A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.

Soft, spiced drop cookies loaded with chopped fresh apples, raisins, and nuts, then finished with a simple vanilla glaze. An old-fashioned fall cookie with a cake-like bite and warm spice flavor.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.