9,347 thigh recipes

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Pasta coated with a savory Indian spiced pea sauce.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Green beans and red onion are tossed with balsamic vinegar, honey, thyme and garlic, then roasted in the oven, which develops the caramelization to the onion, and gives the green beans both great flavor and texture. Then topped with toasted walnuts, a deliciously crunchy and nutty touch!

Three-ingredient pesto hummus made with chickpeas, fresh basil, and lemon juice. Bright green Mediterranean dip or sandwich spread that comes together in 10 minutes.

Lentil bobotie is a vegetarian South African curry bake with red lentils, golden raisins, and curry powder slow-baked in milk. A hearty, protein-rich plant-based main dish.

Serve this delicious sweet potato kugel as one of your side dish at your passover dinner.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

Homemade naan bread: whole-wheat flatbread leavened with yogurt and yeast, shaped into teardrops, and grilled with a brush of ghee for smoky char. No tandoor required.

Three-ingredient seedless blackberry preserves with equal parts berries and sugar plus a splash of lemon juice. Old-school maceration method gives deep berry flavor without added pectin.

Harvest apricot preserves cook a big batch of ripe apricots with sugar and lemon juice to setting point, then jar and seal with rum-dipped cellophane tops. An old-world summer preserve.

Crockpot corned beef and cabbage braised low in beer with brown sugar and mustard, then the cabbage wedges go in at the end so they stay crisp-tender. The easy St. Patrick's Day classic.

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..