3,004 hot pot recipes

Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Cajun-style shrimp Newburg in a creamy white sauce with pimentos, Worcestershire, beef bouillon, dry mustard, and a kick of hot sauce. A rich, savory shrimp dinner with Southern flair.

Creamy peanut sauce for pasta made with peanut butter, tahini, soy sauce, rice vinegar, and orange juice. Blends up in one minute flat for a rich, tangy vegetarian noodle dish.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Strained yogurt whisked smooth with grated cucumber, fresh dill, mint, garlic, and a squeeze of lemon. This chilled no-cook soup is the coolest thing you'll eat on a scorching summer day.

Italian-style picnic pie with diced ham, ricotta, cottage cheese, and Parmesan baked in a double crust with egg yolk glaze. Serve at room temperature for picnics.

Hearty red beans and rice with smoked sausage, ham, the holy trinity, and tomato sauce. Dried kidney beans simmered from scratch with mashed beans for a thick, creamy gravy.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Javanese pork satay skewers marinated in a peanut butter, garlic, soy, and brown sugar paste, then grilled over hot coals until smoky and caramelized. Indonesian street-food classic at home.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.