3,014 hot pot recipes

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

Tex-Mex cornbread loaded with jalapenos, cheddar cheese, creamed corn, sour cream, and green onions. A moist, spicy, cheesy cornbread that packs real heat.

Jerk chicken: chicken parts marinated for 24 hours in a fiery Jamaican paste of scotch bonnets, allspice, thyme, cinnamon, and lime, then grilled over charcoal until the skin crackles. Island fire at its finest.

Baked spicy chicken wings marinated in soy sauce, honey, and dry mustard. Crispy oven-baked drumettes with a sweet heat glaze that sticks to every bite.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Make the easiest but one of the tastiest roasts with this simple and delicious crockpot recipe.

Delicious and easy to make recipe. Great as appetizers.

Tender braised beef chuck in a star anise and cinnamon-spiced broth, ladled over egg noodles with fresh spinach and sesame oil. Chinese-style beef noodle soup that's worth every minute of simmering.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Sharp cheddar cheese bread with dry mustard, Worcestershire sauce, and black pepper, made effortlessly in a bread machine. A savory loaf that turns sandwiches and toast into something special.

Instead of going out tonight, invite your friends over for these scrumptious chicken wings that are extremely easy to make!

Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.