3,013 hot pot recipes

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

This recipe is delicious but might be too barbaric for some.

Peanut butter swirl ice cream cake with a crushed Oreo crust, chocolate wafer cookies, and hot fudge topping. No-bake, freezer-set, and ridiculously impressive for parties.

Hot oxtail stew simmered low and slow with garlic, bay leaves, and crushed red chili until the meat falls off the bone. A hearty one-pot stew finished with carrots, celery, and tomatoes.

Discover an authentic Texas-style beef chuck chili recipe with toasted chilies and cocoa for rich flavor; easy no-beans homemade chili perfect for beginners, game day crowds, or cozy family dinners with gluten-free options and spicy variations.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

No-bake peanut butter pie with cream cheese filling and hot fudge topping in a graham cracker crust. Rich, creamy, and impossibly smooth.

Retro frosted liver pate made from braunschweiger mounded with garlic, onion, and basil, then coated in a cream cheese and hot pepper sauce frosting. A classic party spread served with dark rye crackers.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.

Four-ingredient mini pizzas on party rye with ground beef, hot Italian sausage, and melted Velveeta. Make ahead, freeze, and bake from frozen for easy party snacks.