3,004 hot pot recipes

Spicy Cajun beans simmered with stewed tomatoes and hot sauce, spooned over split cornbread and topped with shredded cheddar. A hearty 20-minute meal from pantry staples.

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.

Chicken breasts marinated in Louisiana cane syrup, hot sauce, and Worcestershire, then smoked over pecan wood with root beer in the water pan. Pure bayou-born flavor.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Mac and cheese stuffed hot dogs baked with extra cheddar on top. Split frankfurters filled with homemade stovetop macaroni and cheese, then broiled golden.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Bring out the bread bowls for this hearty chili that is easy to make using a crockpot.

Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.

A scrumptious slow cooker dish made with succulent frankfurters, tomato soup and shredded cheddar cheese.

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.

Cajun crawfish or shrimp cocktail sauce loaded with horseradish, chili sauce, Worcestershire, and hot sauce. A fiery, no-cook dipping sauce ready in 10 minutes flat.