2,546 crown recipes

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

French Normandy-style veal cutlets browned in butter and simmered with brandy, shallots, tart apple slices, and a creamy mushroom sauce. A cozy 30-minute dinner served over wild rice.

Oven-roasted butternut squash tossed with butter-browned carrots, parsnips, and tender leeks, finished with a grating of nutmeg. A rustic root vegetable side dish built for cooler months.

Seven homemade pancake and waffle syrups from scratch: brown sugar, orange, apple cider, spicy cider, honey maple, spiced maple, and whipped maple. Quick stovetop recipes.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Broiled zucchini planks topped with garlic, basil, oregano and parmesan, blistered under the broiler until tender with a browned cheesy crust. A fast, low-carb side that's ready in minutes.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Sweet potato and pineapple empanadas in a flaky cream cheese pastry with shredded coconut. Tropical dessert turnovers baked until golden brown.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.