9,110 thigh recipes

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

Autumn fruit salad with dried California figs, orange slices, and apple over lettuce, drizzled with a cardamom-honey yogurt dressing and toasted coconut.

This savory sauce is goes well together with pasta, rice and any type of meat.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

A terrific side dish that has a scrumptious taste that goes well with any kind of dinner you prepare!