1,784 thigh recipes

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Taco lentils simmer green lentils until tender, then bake them in a smoky pureed ancho chile and tomato sauce spiced with cumin and chili. A high-protein, high-fiber vegan stand-in for taco meat.

Rhubarb, rose, and strawberry jam macerates rhubarb and small berries with sugar overnight, then boils with scented rose petals and lemon juice for a floral, blush-pink English preserve.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Homemade ripe plum jelly made with liquid pectin and fully ripened fruit for a deep, sweet spread that sets beautifully every time. A classic preserving recipe with just five ingredients.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Try a new dish today with this savory recipe that will become your new favorite.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.

Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Soupa fakes is a traditional Greek lentil soup simmered with olive oil, garlic, carrots, onion, and tomatoes. Naturally vegan, simple, hearty Mediterranean comfort in one pot.

Simple Indian curried mushrooms with turmeric, tomatoes, and onion. A quick vegetable side dish with just a handful of ingredients and no cream needed.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.