9,110 thigh recipes

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

Spiced bran muffins with molasses, ginger, cloves, walnuts, and golden raisins. Made with whole wheat flour, egg whites, and yogurt for a lighter, healthier take.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Chewy Greek almond macaroons made with ground almonds, egg whites, and fragrant rosewater create gluten-free cookies dusted with powdered sugar.

Couscous and vegetables tops fluffy couscous with a quick tomato ragout of corn, bell pepper, mushrooms, and chili in a broth-sauté base. Vegan weeknight dinner in 30 minutes.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Slow cooker turkey and tomato pasta cooks everything in one pot, including the dry fusilli. A no-fuss weeknight dinner that uses up leftover turkey and pantry staples.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.