1,928 crown recipes

Shiitake mushroom and potato galette layers russet slices around earthy shiitakes and parmesan, pressed under a brick and baked into crisp wedges. Broiled to golden brown on both sides.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Classic fried pork chops dredged in seasoned flour and deep-fried in an inch of oil until golden brown and cooked through. Simple, crispy, old-school comfort food with a paprika finish.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Southern-style fried rabbit with onions and pan gravy. Flour-dredged rabbit pieces browned in oil, then simmered in a simple flour gravy until tender and saucy.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

Old-fashioned Southern caramel nut frosting cooked to soft-ball stage with browned sugar for deep caramel flavor. Pecan-studded, glossy, and made for layer cakes.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

A savory omelet filling of browned kielbasa, sweet peppers and onions seasoned with oregano and basil. Spoon it into a French omelet for a hearty, satisfying brunch.

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.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Mom's chicken piccata with egg-dipped, flour-coated breasts browned in butter and simmered in a tangy lemon broth. A simpler weeknight take on the classic Italian-American dish.