7,444 crown recipes

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

Sweet potato pie with evaporated milk, cinnamon, and a surprise hit of lemon extract. Old-fashioned Southern dessert with a custardy filling and a deeply browned crust.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Beef stew casserole topped with golden buttermilk biscuits, like a shortcut pot pie. Browned beef, vegetables, and rich gravy baked under a fluffy biscuit crust for a cozy cold-day dinner.

Potluck meatballs browned in a skillet then baked in a beef consomme gravy with allspice and grated onion. Classic crowd-pleasing meatballs with a rich, thick pan sauce.

Italian-style tomato sauce simmered with kelp seaweed (alaria or laminaria), garlic, oregano, and Worcestershire. A mineral-rich, umami-packed sauce for spaghetti, meatballs, or browned meat.

Meaty sausage pizza sauce with browned pork sausage simmered in tomato sauce with oregano, mustard, and garlic. Freezer-friendly and ready in 25 minutes.

Chicken livers browned in bacon drippings, simmered in dry sherry and tomato sauce with mushrooms, onions, and herbs. Served over rice, polenta, or pasta with grated Parmesan. Ready in 20 minutes.

Twice-baked potato 'boats' stuffed with scrambled eggs, ham, zucchini, red pepper, and Parmesan. A hearty handheld brunch dish that delivers the eggs-and-hash-browns combo in one shell.

Bourbon orange chicken with just four ingredients: chicken breasts browned in butter, simmered in orange juice concentrate that reduces to a glossy glaze, then finished with a splash of bourbon. Sweet, sticky and weeknight-fast.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.