3,014 hot pot recipes

A tender and succulent pot roast that is simmered to perfection in a savory sauce made of red wine.

Pot and cot roast braises beef pot roast in apricot juice with marjoram, basil, and cream sherry, then reduces the liquid to a glossy fruit syrup. Sweet-savory fruited beef roast for company.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Homemade chili dogs topped with beefy chili made from ground beef, kidney beans, tomato sauce, and chili powder. A diner-style classic for game day or weeknight dinner.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Prep this meal the day ahead and enjoy a delicious "comfort" dinner the next day! Meat, potatoes, veggies, and gravy all in one container. Yummy!!

Topped with delicious homemade fennel jam, creamy goat cheese and served with sweet and sour pickled pears, these delicious hot dogs will for sure make everyone want a second.

This delicious Mexican Hot dog is topped with homemade or stor-bought salsa, a bit pickled jalapeno pepper rings, and sprinkled with some Mexican cheese if you like.

Cold Spicy Tomato Soup with Avocado and Chives recipe

Classic hot dogs are served with homemade sauerkraut, pickles, yellow mustard and ketchup. An easy and delicious summer meal.

Try something new in the morning with this drink that has a buttery taste which is sure to perk you up in the morning.

Spanish pot roast, a chuck roast browned and slow-braised in tomatoes, red wine, and beef stock with peppers, Spanish onion, and warm cumin and paprika. Fork-tender beef in a rich, smoky sauce.

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

This is loosely based on a Turkish dish I recently learned how to make. It's tomatoy aubergines with rice.