2,558 brown recipes

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Asparagus and mushrooms stir-fried with garlic and fermented black beans get tossed in a savory sauce made with rice vinegar, tamari, and sake for a quick Asian-inspired vegetable dish.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Chicken breasts marinated overnight in vermouth, dried apricots, and prunes, then baked with sweet potato cubes until tender and caramelized. A low-fat, fruit-forward dinner that practically cooks itself.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Fudgy brownie-style cookies packed with mint chocolate chips: melted into the batter for intensity and folded in whole for gooey pockets. Soft centers, set edges, total mint chocolate bliss.

Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.

A hearty DIY multigrain hot cereal mix packed with 11 whole grains, seeds, and lentils. Mix a big batch, cook what you need, and eat chewy, nutty bowls of goodness all week long.

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.

Cranberry honey pecan crunch pie with a tart cranberry-orange puree filling and a caramelized honey-pecan topping. A stunning holiday pie with bright fruit and buttery crunch.