1,591 browne recipes

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Easy lentil chili with brown lentils, tomatoes, cumin, paprika, and red pepper flakes finished with red wine vinegar. A hearty vegan one-pot meal packed with plant protein.

Turkey lasagne with a fresh Roma tomato sauce, ricotta, and Parmesan. Ground turkey browned with red wine and oregano layered between noodles and creamy ricotta.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

Smiltsill is a traditional Swedish dish where salted herring fillets steam over boiling potatoes, then get drizzled with browned butter and garnished with parsley, radishes, and egg.

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.

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.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Eggplant, lamb, and rice casserole layers roasted eggplant with browned ground lamb, cinnamon-spiced tomatoes, white rice, and crumbled feta. A Mediterranean one-dish dinner.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Stephanie's cinnamon rolls bake up extra soft thanks to a secret in the dough: instant vanilla pudding mix. Rolled with a thick cinnamon-brown-sugar filling and cut with thread for clean swirls, they stay tender for days.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Lemony lentil salad with feta, crisp cucumber, red bell pepper, and a generous handful of fresh dill. A no-cook, protein-packed vegetarian lunch that gets better the longer it sits.