995 hot pot recipes

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Baja-style calzones stuffed with spiced sausage, ground beef, refried beans, crushed tomatoes, and melted Monterey Jack and cheddar. Served with guacamole.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

This is really a nice baked brie, especially with jalapeno. Big hit!

Cheese-stuffed hot dogs wrapped in flaky crescent roll dough and baked until golden. Just 3 ingredients and 20 minutes for the ultimate kid-friendly snack or game day finger food.

Buttery broiled celery seed bread made with seasoned compound butter on split rolls. Golden, crispy, and ready in just 10 minutes flat.

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.