986 hot pot recipes

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

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.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.

Ham and cheese meltaway sandwiches stuffed with chipped ham, hard-boiled eggs, mayo, and chili sauce on hot dog buns. Wrapped in foil, baked until melty. Freezer-friendly.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

Cheddar cheese ball blends sharp cheddar with cream cheese, onion, Worcestershire, and Tabasco, then chills overnight and rolls in chopped nuts. Classic make-ahead party appetizer with crackers.

Easy cold clam dip with cream cheese, Worcestershire, garlic, and a splash of hot sauce. Just blend, chill, and serve with chips or crackers for your next party spread.

Bacon-wrapped hot dogs stuffed with sharp cheddar and tangy pickle relish, broiled until crispy. The ultimate loaded frank for cookouts and game day parties.

A unique and wonderful salad that is perfect for the backyard barbecue.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Parmesan rolls made from hot roll mix with grated Parmesan cheese mixed into the dough, brushed with butter and egg-washed for a golden finish. Easy homemade-tasting dinner rolls.

Did you forget to pick up salsa at the grocery store? Don't worry! This quick and easy recipe will not let your tortilla chips become lonely!

Quick Spanish-style scrambled eggs with canned tomatoes, onion, hot sauce, and grated cheese served over crackers. A spicy, Cajun-inspired egg dish ready in 15 minutes.

Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.