4,269 thigh recipes

Two-ingredient pasta salad with ratatouille stirred into cold cooked pasta. A no-fuss meal ready in 15 minutes when you need something fast.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

No-bake peanut butter balls with dates, raisins, walnuts, molasses, and orange juice, rolled in shredded coconut. A healthy, naturally sweetened energy bite that improves after a day of resting.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.