7,477 browne recipes

Deep fried mashed potato balls with a crispy batter coating and optional cheese center. Freeze, dip, fry to golden brown for a crunchy, creamy side dish.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Grilled tuna and American cheese sandwiches buttered and toasted until golden brown. A 4-ingredient, 15-minute lunch that's basically a tuna melt without the fuss.

Baked chicken breasts basted with honey, lime juice, canola oil, and paprika until golden brown. A simple 4-ingredient glaze for juicy oven-roasted chicken.

Browned chicken pieces simmered with dried lentils, tomatoes, celery, and white wine until everything is meltingly tender. A hearty, protein-packed one-pot meal that practically cooks itself.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Country sponge cake made with six eggs, cake flour, lemon juice, and no butter or oil. Light, airy, and golden brown from a classic tube pan technique.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Torn day-old bread mixed with browned breakfast sausage, sautéed celery and onions, and poultry seasoning bakes into a savory holiday dressing for your turkey.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Crispy deep-fried calamari rings coated in seasoned flour, egg wash, and Italian breadcrumbs. Golden brown in 45 seconds and served with cocktail or tartar sauce.