3,013 hot pot recipes

Honey curried chicken baked in a sticky glaze of butter, Dijon mustard, honey, curry powder, soy, and ginger. Marinate for an hour, bake uncovered, and baste as it caramelizes.

Grilled rolled beef roast marinated in Chablis, lime, and Dijon mustard, then glazed with honey, soy, ginger, and Thai chili. A showstopper roast for serious entertaining.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

A warming Chinese winter soup with mushrooms, spinach, and silky tofu in a tangy sesame-soy broth spiked with hot pepper oil. Vegan, cozy, and ready in 40 minutes.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Buttery crawfish tails, sharp cheddar, and garlic blended into a spicy spread, loaded onto French bread and baked until bubbly. This Louisiana party appetizer vanishes fast.

Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.

Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.

Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Deep-fried buttermilk-battered round steak with a shattering crust, served with classic cream gravy and mashed potatoes. This is Texas chicken fried steak done right.

A scrumptious and cheesy potato croquettes recipe that is great for entertaining friends or family.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.