7,444 crown recipes

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

Spargelgemüse: tender boiled asparagus drizzled with browned butter and freshly grated Parmesan, garnished with sliced hard-boiled egg. A classic German side in just 30 minutes.

Traditional Slovak pirohy (pierogi) with a tender egg dough boiled and bathed in browned butter. Choose from cottage cheese, dill potato, or sweet-savory cabbage filling.

Sauteed soft-shell crab in sizzling butter topped with browned pecans. A Cajun classic with just 4 ingredients and crispy, golden results in under 30 minutes.

Zucchini sausage skillet with browned sausage, onion, and sliced zucchini simmered in tomato juice and topped with melted mozzarella. A 5-ingredient, one-pan weeknight dinner.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Fresh spinach sauteed in browned butter with anchovies and garlic, Piedmontese style. A classic Northern Italian side dish with just 5 ingredients, ready in 20 minutes.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Two-ingredient honey butter spread made with softened butter and honey. Sweet, simple, and ideal for toast, biscuits, cornbread, and grilled sandwiches that need quick browning.

Red potato colcannon keeps the skins on, steams the potatoes, and mashes them with browned cabbage and onion softened in milk. Irish comfort food done lighter.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Bavarian veal rouladen stuffed with bacon and hard-boiled eggs, browned and simmered in a red wine gravy with tomato paste. A hearty German main dish.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.