132 tater tot recipes

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Chow spice paste with garlic, ginger, cardamom, turmeric, coriander, and mustard seeds blended smooth. A Caribbean-style all-purpose seasoning base that keeps in the fridge.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.