1,168 hot pot recipes

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Onion vetha kozhambu, a tangy South Indian tamarind gravy simmered with small onions, sambar powder, and a hit of hing, thickened with rice flour. A bold, sour-spicy Tamil curry to spoon over hot rice. Vegan.

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

Cocktail wieners simmer in a sweet-tart orange sauce spiced with cloves and cinnamon. A retro party appetizer in 20 minutes flat.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

This is really a nice baked brie, especially with jalapeno. Big hit!

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.