3,004 hot pot recipes

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

Shark fillets marinated in lemon juice, fresh basil, garlic, chili sauce, and soy sauce, then broiled and drizzled with a reduced marinade glaze. Meaty, spicy, and full of punch.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Fork-tender beef pot roast braised in a sloppy joe-spiced tomato sauce with potatoes, carrots, and zucchini. A low-and-slow one-pot dinner that feeds a hungry crowd.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Spicy rice pilaf with olives, mushrooms, Parmesan, and a triple-sauce punch of salsa, hot sauce, and Pickapeppa. A bold, cheesy side dish simmered on the stovetop.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.

Tex-Mex pot roast marinated overnight in Worcestershire, lime juice, and mustard, then braised low and slow with chili sauce, jalapeno, and cumin until fork-tender. Bold Southwestern flavor in every slice.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

A fruity wine containing pineapple and orange juice that can add fun to a dinner with guests or a family reunion.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

A succulent old-fashioned pot roast that is served with savory dumplings everyone in your family will love!

Spicy Korean kimchi: napa cabbage salt-brined overnight then fermented two days with garlic, ginger, green chilies, and scallions. A simplified home kimchi you can start tonight.