3,066 pie recipes

Browned chicken pieces simmer atop rice, mushrooms, and carrots in one skillet for a complete dinner with zero side dishes needed. Ready in an hour with minimal cleanup.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Chicken with porcini mushrooms braised in dry white wine and tomatoes for an earthy Italian-inspired skillet dinner finished with Parmesan.

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Chocolate chow mein clusters bind crunchy chow mein noodles with melted caramels, peanut butter, and chocolate chips. A no-bake retro candy ready in 20 minutes.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Italian chicken escarole soup with homemade broth simmered from chicken pieces, onion, celery, and parsley, strained clear, then finished with chopped escarole and grated cheese.

Homemade chocolate toffee candy with buttery brown sugar toffee, chopped pecans, and a layer of melted semi-sweet chocolate. Just four ingredients and a candy thermometer.

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Asian-inspired grilled chicken marinated in white wine, teriyaki, Chinese five-spice, and garlic powder: simple four-ingredient marinade with complex warm-spice flavor on the grill.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Creamy Dijon chicken tossed with rigatoni in a silky half-and-half sauce. Only 7 ingredients and 40 minutes stand between you and a bistro-worthy pasta dinner.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Five-ingredient frosted toffee bars with a chewy oat-brown sugar base topped with melted semi-sweet chocolate and chopped peanuts. Simple, crunchy, and no-fuss baking.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.