564 tater tot recipes

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.

Red beans and rice with green and red bell peppers, tomatoes, celery and a kick of chili and hot sauce. A Louisiana-leaning bean pot built on dried kidney and pinto beans, finished with a splash of cider vinegar.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Feather souffle roll bakes an ethereal egg-white souffle flat in a jellyroll pan, then rolls it around a cream cheese shrimp filling with horseradish and sour cream. An elegant sliced appetizer.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.

H. Allen Smith's legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.