159 tater tot recipes

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.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

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.

Homemade bagels using hot roll mix, boiled then baked with an egg wash and poppy or sesame seeds. A shortcut method that still delivers chewy, golden bagels without a long rise.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Three-ingredient pot roast braised in onion soup mix and water until fork-tender. The easiest Dutch oven pot roast you will ever make, with built-in onion gravy.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

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.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Baked eggplant strips smothered in a fiery Indonesian sambal of crushed tomatoes, garlic, onion and red chili peppers. Terong Balado is a bold, spicy vegetable dish that's naturally vegan.

Creamy miso salad dressing with tahini, Chinese hot mustard, and rice vinegar blended smooth. A savory, umami-rich vegan dressing ready in minutes.

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.