3,013 hot pot recipes

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Louisiana-style baked beans dressed up with sauteed onion, green pepper, ham, honey and brown sugar, with a Worcestershire-and-hot-sauce kick. A 30-minute Creole spin on canned pork and beans.

Creamy green olive soup with pureed olives, sauteed onion and garlic, chicken broth, sherry, and a hit of Tabasco. A briny, elegant first-course soup with garlic crouton garnish.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Pizza Via Veneto is a peanut butter and cheddar cheese appetizer pizza on hot roll dough topped with chopped peanuts, pimiento, and red pepper flakes. A retro party snack baked until bubbly.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

I love a bowl of hot chili during the long winter time, and this recipe has become my new favourite. It was very flavorful. I love spicy food, so I usually add way more hot sauce :)

One-skillet crab rice with toasted long grain rice, tomatoes, green peas, and a splash of dry sherry. A quick seafood rice dish with Spanish-style flavor.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.