986 hot pot recipes

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

Vietnamese-style lemongrass chicken: marinated in fragrant lemongrass and scallions, stir-fried hot with chili, then topped with peanuts and cilantro. Aromatic, spicy, and fast over steamed rice.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

A South African-style spiced mince filling for samoosas: beef or mutton braised dry with jeera, ginger, garlic, turmeric, fresh coriander and mint. The keep-it-dry method that stops samoosas from going soggy.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Boiled shrimp marinated overnight in a fiery herb oil with hot sauce, Old Bay, garlic, basil, oregano, and thyme. A bold, zesty appetizer that feeds a crowd. Makes 25.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

Your family will love this tender and juicy meat loaf that will have everyone licking their lips.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Halibut Creole bakes firm white fish under a topping of tomatoes, green pepper, and onion, then drizzles a Tabasco-spiked lemon butter over the top for a 25-minute Louisiana-style supper. Works equally well with cod or other firm white fish.

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.