1,168 hot pot recipes

Peanut noodles with summer vegetables in a spicy sauce of peanut butter, soy sauce, lime, and cayenne. Carrots, broccoli, and snow peas cook right in the pasta water.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Granatír-potato noodles is a humble Hungarian peasant dish of cubed potatoes, boiled pasta, and slow-cooked onions, finished with sweet pepper and a hit of hot pepper jelly. Frugal, filling, and oddly addictive.

Spiced apple roly-poly rolls with pecans, raisins, and pumpkin pie spice baked in apple syrup. Dusted with powdered sugar and drizzled with warm fudge sauce.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

Indonesian salad with pan-fried tofu, boiled potatoes, steamed spinach and cabbage, and fresh bean sprouts, topped with a blended spicy peanut dressing. Vegetarian, ready in 30 minutes.

Sweet pineapple and strawberry jam meet crushed red pepper in this 30-minute chicken breast dish. Golden raisins add chewy bursts of flavor to a glossy, fruity sauce you'll want to drizzle on everything.

Avocado tacos pile creamy mashed avocado seasoned with onion and garlic onto warm corn tortillas, finished with fresh cilantro and a hit of jalapeno hot sauce. A fast, fiber-rich vegan taco in about 20 minutes.

High-protein cottage cheese vegetable dip blended smooth with Dijon mustard, curry powder, lemon juice, and onion. Lighter alternative to sour cream dip with a warm spice profile.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.