3,013 hot pot recipes

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Fried crawfish tails get a Louisiana upgrade: sherry-marinated, dipped in dark beer batter, and fried crisp, served with a homemade remoulade spiked with Worcestershire, Tabasco, and sherry. New Orleans seafood done right.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

Retro frankfurter macaroni bake: sliced hot dogs, elbow pasta, ketchup, mustard, and Parmesan baked under buttered breadcrumbs. A budget-friendly midcentury casserole that kids actually fight over.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.

No-bake crabmeat nachos piled high with a creamy, briny filling of cream cheese, black olives, and flaked crab. A cold seafood appetizer that's built for game day or cocktail hour.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.