9,110 thigh recipes

Dense, moist apple cake packed with dates, walnuts, and golden raisins. Oil-based batter loaded with fruit and spice bakes into a pudding-like texture in a 13x9 pan.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

Root vegetable hash mashes boiled rutabaga, carrots, and red potatoes with butter for a rustic textured side. A British-style smash with sweet earthy depth and skin-on flecks.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

Yam turnout is a Southern ring-molded sweet potato side, baked with orange zest, nutmeg, and raisins, then drizzled with warm maple-lemon Dixie sauce.

State fair zucchini cake: a spiced sheet cake with shredded zucchini, walnuts, and golden raisins, topped with a lemon cream cheese frosting. Blue-ribbon classic.

Macadamia nut banana bread loaded with mashed bananas and chopped macadamias for a Hawaiian-inspired twist on the classic. Makes two large loaves, five small ones, or a dozen oversize muffins.

Hearty bacon cabbage and root vegetable soup with carrots, turnip, potatoes, and onion. Smoky, savory, peasant-style winter cooking. Topped with grated Parmesan.

The first chili recipe appeared in West Texas at the turn of the century.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Pecan pie brownies layer a fudgy brownie base with a gooey brown sugar and pecan pie filling on top. Two classic desserts in one bar cookie.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.

Scottish oat bread for the bread machine with oat flour, whole wheat, bran, honey, and applesauce. A hearty, fiber-rich loaf with a nutty, slightly sweet crumb.