8,375 thigh recipes

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

Elegant crab-stuffed avocado halves with sliced pear, peach, and fresh primrose petals, dressed in a homemade creamy vinaigrette. A stunning no-cook appetizer ready in 10 minutes.

Praline pumpkin-date bread layered with chopped dates, warm spices, and a brown sugar pecan streusel crackled across the top. Two loaves of bakery-style fall quick bread for sharing or freezing.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Raspberry apricot pie pairs canned apricot halves with frozen raspberries under a double crust. Almond extract amplifies the stone-fruit flavor for a winter-friendly pie that doesn't need fresh seasonal fruit.

Hearty navy bean stew with browned Italian sausage, carrots, corn, and chicken broth, oven-baked in a Dutch oven until thick and bubbly. A cold-weather crowd-pleaser.

No-bake penuche drop cookies made with brown sugar, butter, oats, and chopped nuts. A stovetop candy-style treat ready in minutes with no oven needed.

A fruity and delicious cake that's made with walnuts, peaches and exotic passionfruit.

Diabetic-friendly gingerbread men made with whole wheat flour, bran, sugar substitute, and a bold blend of ginger, allspice, and cinnamon. Crisp and spiced without the sugar.

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

Oatmeal peanut butter drop cookies with plumped raisins, cinnamon, and vanilla. A hearty, old-fashioned cookie packed with oats and peanut butter flavor. Makes 3 dozen.

Avocado Mousse Melba blends avocado with sweetened condensed milk and lemon, folds into whipped cream, and serves with raspberry Melba sauce on decoratively swirled cream. A restaurant-worthy dessert.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Tangy sour cream flavors this moist apple cinnamon coffee cake covered with crunchy nuts and cinnamon brown sugar.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Stovetop chicken tetrazzini loaded with broccoli, carrots, and mushrooms in a creamy parmesan sauce over linguine. No baking needed, ready in 30 minutes flat.