4,269 thigh recipes

Bread machine loaf with crushed pineapple, grated carrots, rolled oats, and whole wheat flour. Naturally sweetened with applesauce and brown sugar. Just load and press start.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Vegetarian oat burgers with sauteed vegetables, tamari, and herbs baked until golden. Healthy meatless patties ready in 2 hours including chill time.

Firm tofu cubes sauteed with crushed garlic, onion, and green pepper in a chunky tomato sauce over whole wheat spaghetti. A filling plant-based dinner ready in 30 minutes.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Vegan Hoppin' John salad with black-eyed peas, brown rice, spinach, and a simple vinegar dressing. A cold, plant-based twist on the Southern New Year's classic.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.

Fresh beets, tart Granny Smith apples, and juicy orange segments tossed with raspberry vinegar dressing and topped with sunflower seeds. A vibrant, earthy salad served on a bed of beet greens.

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

A scrumptious side dish that tastes wonderful with anything you cook up on the barbecue!