539 pot recipes

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.

Artichoke squares baked with chopped artichoke hearts, shredded cheddar, eggs, and oregano. Onion and garlic sauté in the artichoke marinade for extra depth. Great party appetizer.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Simple cheddar cheese pie with a rich egg custard of heavy cream, milk, and a dash of Tabasco baked in a flaky pie shell. A savory quiche-style main that serves six with minimal effort.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.