3,013 hot pot recipes

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Honey& Bacon Fried Chicken with Lemon Gravy recipe

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Classic cold sesame noodles with peanut butter, tahini, Hunan pepper sauce, and crunchy cucumber. Nutty, spicy, and slurp-worthy Chinese noodles ready in about an hour.

Whole Wheat Penne with Kale, Beans, Tomato, and Garlic Chips recipe

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Szechuan peanut noodles tossed in a rich sauce of creamy peanut butter, sesame oil, soy sauce, ginger, garlic, and hot bean paste. No cooking the sauce, just mix, toss, and slurp. Extra sauce keeps in the fridge.

This is a nice and special gumbo, chicken mix sausage, very tasty.

Authentic General Tso's chicken with dark meat deep-fried in cornstarch batter, tossed in a sweet-sour-spicy sauce with dried chili peppers. Restaurant-quality Chinese takeout at home.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.