3,013 hot pot recipes

Simple and tasty omelet, nice breakfast selection.

Chilled stuffed mushroom caps marinated in red wine vinaigrette and filled with chopped chicken, spinach, and a tangy mayo-onion mixture. A no-bake party appetizer that comes together in about 20 minutes of active work.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Spice-marinated pork simmered with butternut squash, chickpeas, and carrots in a warmly spiced broth with paprika, turmeric, and cumin. A hearty one-skillet dinner with North African flair.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Maverick chili stews beef brisket and pork neck bones with beer, strong coffee, chocolate syrup, and a dual-stage cumin hit. A bold Tex-Mex pot built for big crowds and big appetites.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Feed your hungry family with this hearty casserole that is made with mushrooms and peppers.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Impressive and healthy, realistic portion size. Save up for this one!

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Venison chili with both ground and chunked deer meat simmered for two hours in a cumin-oregano-cayenne tomato sauce with kidney beans and hot chili peppers. Lean, hearty, and full of wild game flavor.

Rich South Texas duck gumbo with a dark roux, okra, tomatoes, and Cajun seasonings served over rice. A slow-simmered hunter's gumbo built for wild mallard duck.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Japanese gyoza pot stickers filled with ground beef, cabbage, mushrooms, ginger, and sesame oil. Pan-fried until crispy, then steam-finished. Served with a soy-chili sesame dipping sauce.