9,110 thigh recipes

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Chocolate-coconut cookies inspired by Almond Joy candy bars with sweetened condensed milk and whole almond garnish. No-fuss drop cookies ready in 12 minutes.

Chewy homemade bagels from scratch with just 5 ingredients: whole wheat flour, yeast, honey, salt, and water. Boiled then baked with your favorite toppings. From counter to table in about an hour.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Discover a quick Fruit Cocktail Sauce recipe with sweet fruit, tangy citrus, and warm spices. Perfect for desserts or breakfast toppings. Ready in 15 minutes! A sweet and tangy sauce featuring fruit cocktail, citrus juices, and warm spices, perfect for topping desserts like ice cream, pancakes, or yogurt. This versatile sauce is quick to prepare and adds a delightful burst of flavor to your dishes.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

This is truly an authentic Mexican recipe as her husband was from Mexico.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

Classic no-bake church windows with chocolate chips, colored marshmallows, shredded coconut, and chopped nuts. Chill overnight, slice into colorful rounds. Makes 3 dozen.