1,591 browne recipes

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.

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.

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

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.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Pumpkin oatmeal Bundt with maple syrup, warm spices, and a pumpkin seed-oat streusel topping. Coffee-cake style ring made for fall mornings.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

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.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Dark pumpernickel bread for the bread machine, a four-flour loaf with rye, cocoa, coffee, molasses, and caraway seeds for that deep-mahogany deli-style crust and crumb.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

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

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

A hearty meatless chili with kidney beans, zucchini, green chiles, and brown rice simmered in a tomato base with cloves and vinegar. Even better the next day. Freezes like a dream.