8,375 thigh recipes

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

One-skillet Italian sausage stew with potatoes, carrots, and tomatoes. Hot sausage pinched into small meatballs simmers with harvest vegetables, rosemary, and thyme for a rustic weeknight dinner.

Ham and bean scallop bakes creamy navy beans with diced ham and sharp cheddar under a buttery breadcrumb crust. A freezer-friendly casserole that makes four meals from one batch.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

Frank and vegetable casserole with sliced hot dogs, broccoli, cauliflower, corn, potatoes, and melted cheddar. A kid-friendly easy baked weeknight dinner.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Flourless chocolate decadence cake with melted chocolate, cocoa, and a glossy ganache glaze. Dense, fudgy, and naturally gluten-free with a truffle-like center.

Classic pecan sandies are tender shortbread-style butter cookies loaded with chopped pecans and dusted with powdered sugar. A 6-ingredient holiday favorite that melts on the tongue.

This 15-minute ground beef and macaroni skillet gets its velvety richness from a clever swirl of mayo-style dressing stirred into spaghetti sauce, then crowned with melted cheddar.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.

Mrs. Fields $250 cookie recipe with ground oatmeal, double chocolate (chips and grated bar), two cups of butter, and chopped nuts. Makes 8 dozen legendary cookies.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Grandma Ruby's fabulous fudge melts chocolate chips, marshmallows, butter, and nuts into a foolproof boiled sugar and evaporated milk syrup. Five pounds of creamy, no-fail Christmas fudge.

Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.