2,845 pot recipes

Seafood quiche squares are a party favorite: a flaky crescent-roll crust topped with shrimp, crab and two cheeses, baked in a custard and cut into bite-size squares. Easy, crowd-feeding finger food, served warm.

Czech cabbage soup roasts beef bones and short ribs with vegetables, then simmers with cabbage, tomatoes, sauerkraut, and lemon juice for sweet-sour Eastern European comfort. Hearty winter meal.

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.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Portuguese-style poached chicken breasts in a saffron-tomato sauce with garlic, hot sauce, and ground clove. A bright, low-fat one-pan dinner in 45 minutes.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Baked potatoes topped with spiced chicken strips in a cinnamon-paprika gravy with toasted almonds and raisins. A Moroccan-inspired loaded potato dinner.

"You're ready to invite the gang over for a last-minute party any time as long as you can pull this favorite from the freezer and pop it in the oven. Watch them go crazy! (Warning: habit forming!)"

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Extra cheesy green chile quiche layers Monterey Jack and cheddar with diced green chiles in a flaky pie shell, then bakes them into a custard rich enough for brunch and bold enough for dinner.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Oven-braised beef brisket roasted with onions, garlic, and a homemade tomato-Worcestershire barbecue sauce until melt-in-your-mouth tender. Serves 8 with a thick, glossy gravy.

Texas white chicken chili with navy beans, jalapeños, cumin, and hot chiles, ladled into tortilla-lined bowls with Monterey Jack and salsa. A spicy white-bean chili with edible bowl bonus.