3,013 hot pot recipes

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.

Baked rotini casserole with hot Italian sausage, chickpeas, spinach, fresh herbs, and bubbly Parmesan crust. A hearty, fiber-packed weeknight pasta bake.

A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Slow-braised shredded beef chuck in a spicy, tangy sauce with taco sauce, brown sugar, vinegar, and chili powder, piled high on soft buns. Feeds eight hungry people and takes about 4 hours.

Silky avocado velouté soup built on a classic French roux base with chicken stock, egg yolk liaison, and cream. Garnished with avocado cubes, chives, and a cloud of whipped cream.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Beef with Chinese steak sauce: flash-fried marinated beef in a sweet-savory hoisin-ketchup sauce, served over puffed bean thread noodles. Chinese-American fusion stir-fry with dramatic crunchy noodle presentation.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Dan dan noodles in the saucy style: chewy noodles topped with a spicy stir-fried ground beef sauce built on hot bean paste, garlic, and ginger, with crisp bean sprouts and scallions. A fast, fiery Sichuan noodle bowl.

Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.

Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.