7,444 crown recipes

Bread crumb-crusted chicken breasts sauteed in butter, layered over wilted spinach, and topped with browned mushrooms and pan drippings. An elegant French-inspired dish ready in 35 minutes.

Fall in love with this classic banana french toast recipe. Grilled to perfection until golden brown with crispy fried edges, this is a breakfast recipe everyone loves.

Turkey cutlets pounded thin, rolled around hot Italian sausage and sage stuffing, browned, then simmered in Madeira and chicken broth. All the Thanksgiving flavors, scaled to a 2-person dinner.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Fork-tender beef stew braised low and slow in beer with caramelized onions, tomatoes, and browned mushrooms. A hearty Dutch oven comfort meal that's worth every minute.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.

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.

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.

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.

Swedish Christmas ham (julskinka) roasted low and slow, then glazed with egg yolk, sugar, mustard, and bread crumbs and browned until golden. Served cold in thin slices.

Buttermilk pear pound cake built on reduced pear puree and nutty brown butter, with whipped egg whites folded in for a tender, moist crumb. A lighter spin on a classic tube cake.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.

Hot German potato salad with crumbled bacon, chopped onion browned in bacon fat, and a tangy white wine vinegar dressing. No mayo, served warm, and ready in 30 minutes using the microwave.

Browned chicken breasts baked in a sherry-mushroom consomme sauce with olives and sour cream. A make-ahead casserole built for entertaining that serves 8 from a chafing dish.

Overnight egg and sausage breakfast casserole layered with bread, browned sausage, cheese, and a custard of eggs, milk, and dry mustard. Make ahead, bake in the morning. Holiday brunch staple.