3,165 pie recipes

A delicious blend of crunchy cereal, salty peanuts, and sweet candy-coated chocolate pieces blanketed in a buttery, peanut butter-enriched coating. This snack mix is perfect for any occasion you have guests to entertain; everyone will enjoy it. The recipe can be easily made in the oven or microwave and is perfect for sharing with friends and family.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Southern fried chicken done Mom's way: flour-dredged pieces covered first for juicy meat, then uncovered and cranked up for a shatter-crisp golden crust.

Malabar chicken curry is a spicy and aromatic dish that hails from the Malabar region of India. This curry is made with a unique blend of spices that include cinnamon, cardamom, cloves, and fennel, which gives it a distinctive taste and aroma. The tender chicken pieces are simmered in a rich and flavorful coconut milk-based gravy, making it a perfect dish for any occasion. The curry can be adjusted to your preferred level of spiciness, making it versatile for all tastes. Whether you're looking to explore new flavors or simply want to add a bit of spice to your meals, Malabar chicken curry is a must-try recipe for any home cook.

A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

Buttermilk-marinated fried chicken finished in the oven, designed to be served cold at room temperature. Crispy, peppery, and built for picnics.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Pollo con orégano: Mexican chicken braised with onion and broth, coated in a garlic-oregano paste, rested to marinate, and finished on the grill until lightly charred.

Homemade chocolate toffee candy with buttery brown sugar toffee, chopped pecans, and a layer of melted semi-sweet chocolate. Just four ingredients and a candy thermometer.

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Only 4 ingredients make this casserole perfect to pop in the oven quickly.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.