1,314 brownie recipes

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Spicy pork kebabs marinated in grated onion, peanut butter, coriander, cumin, and cayenne, then grilled over hot coals. Indonesian-leaning skewers with deep nutty heat.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Bewitching cookies with orange zest, orange juice, buttermilk, and chocolate chips in a soft brown sugar drop cookie. A citrus-chocolate combination that's hard to resist.

Loaded oatmeal cookies packed with chocolate chips, butterscotch chips, raisins, and walnuts in a brown sugar and cinnamon dough. Chewy, chunky, and stuffed with mix-ins.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Sweet and sour meatballs with pineapple chunks, snow peas, and a tangy ginger sauce. Browned beef meatballs tossed in a glossy pineapple-vinegar glaze for a one-skillet dinner.

Crunchy Thai chicken salad with crispy wonton strips, bean sprouts, and peanuts tossed in a zesty lime-fish sauce dressing with fresh mint, basil, and lemongrass.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Sloppy joes simmered low and slow with ground beef, tomato soup, brown sugar, dry mustard, and a hit of Worcestershire. A crowd-sized batch that gets better the longer it cooks.

Polynesian chicken tosses tender chicken with pineapple, snow peas, water chestnuts, and carrots in a sweet-and-sour sauce built from the pineapple juice. A light, colorful, takeout-style dinner over rice in about 30 minutes.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.