3,004 hot pot recipes

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

Wok-fried tofu coated in a glossy, spicy sauce of chili paste, garlic, ginger, soy, and sesame oil. Quick Chinese-style vegetarian stir-fry that's bold and simple.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

A spicy and tasty shrimp dip made with cream cheese, sour cream and italian salad dressing mix.

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Old-fashioned pot roast braised in a Dutch oven with carrots, onions and a homemade pan gravy. Sunday-supper beef chuck the way grandma made it.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Spicy homemade beef or caribou jerky marinated overnight in soy sauce, Worcestershire, and cayenne then oven-dried to chewy, smoky perfection. Bold heat, no dehydrator needed.

Simple Calgary pot roast braised in tomato sauce with dry mustard, vinegar, thyme, and onion. Just 8 ingredients and 3 hours in the oven for fork-tender, lean beef.

Chinese twice-cooked pork with black mushrooms, bean curd, bamboo shoots, and bell peppers in a soy-ginger sauce. Simmered first, then stir-fried for tender, flavorful slices.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Two-ingredient spicy Italian dressing made by mixing picante sauce with Italian dressing. Use it on salads, as a veggie marinade, or tossed with shrimp. Ready in 10 minutes, makes 3/4 cup.