86 tater tot recipes

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.

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

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.