563 hot pot recipes

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Curry-dusted chicken and cubed sweet potatoes simmer in apple juice with a fresh chili kick and a touch of apple jelly for sweetness. A 30-minute one-skillet dinner that's fruity, warming, and totally unexpected.

Hot dogs and potatoes au gratin in a creamy Velveeta cheese sauce with peas and carrots. A budget-friendly kid-approved casserole with homemade white sauce baked until bubbly.

Artichoke squares baked with chopped artichoke hearts, shredded cheddar, eggs, and oregano. Onion and garlic sauté in the artichoke marinade for extra depth. Great party appetizer.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.

Thick, smoky baked bean soup loaded with sliced hot dogs, carrots, and onions in a tangy vegetable juice broth. Topped with melted cheese. A kid-friendly classic.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.