7,477 browne recipes

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Sweet potato casserole brightened with crushed pineapple and orange juice, topped with melted marshmallows. A retro Thanksgiving side that swaps the brown sugar pecan crust for tropical sweetness.

Vegan sweet and sour soybeans, a high-protein stir-fry of crisp-tender carrots, peppers and pineapple in a glossy brown-sugar and vinegar sauce. A meatless spin on the takeout favorite.

Tender brussels sprouts drizzled with browned butter and toasted pecans. A 20-minute side dish with only 4 ingredients that turns sprout skeptics into believers.

Bob's easy beef stew is the one-pot weeknight classic: browned stewing beef, potatoes, carrots, onions, and bay leaves, thickened with a quick flour slurry. Hearty Sunday-supper comfort, ready in under an hour.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Hamburger potato casserole with browned ground beef and onions layered over mashed potatoes and topped with melted cheddar. A five-ingredient shortcut dinner using frozen mashed potatoes.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.