Recipes with cayenne pepper

Fresh cherry sauce simmered with white wine and lemon juice, pureed smooth, then studded with whole cherries. Nutmeg and cayenne add quiet warmth. A make-ahead sauce for pork, duck, or game.

Muffin-topped chili casserole with ground beef, kidney beans, and tomatoes baked under cornmeal drop biscuits. A one-dish comfort meal that combines chili and cornbread.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Perfect for breakfast or lunch, or simply as a quick snack when you are hungry

Instead of guacamole or a salad dish, make these hot stuffed avocado. Creamy, cheesy, warm and packed with yumminess. They are great for Super Bowl or any gather-together occasions.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

A big-batch venison sausage blending ground deer meat with lean pork, seasoned with black pepper, cayenne, sage, and a touch of honey for sweetness. Twelve pounds of sausage for the freezer.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Famous Jodeen sausage, a bold Wyoming-style homemade sausage loaded with garlic, jalapeno, cumin, sage, and a hit of liquid smoke. Blend with pork fat for juicy, spicy patties or links, great for wild game.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

Crispy Southern fried fish in a cayenne-spiked corn flour coating with buttermilk hush puppies fried golden in the same oil. The classic fish fry dinner done right at home.

Diced beef chuck slow-simmered with chili powder, cumin, and cayenne, thickened with cornmeal and ladled over hot pasta. A Tex-Mex spin on meat sauce that's hearty enough for hungry crowds.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Authentic Mangalore pineapple curry with dry-roasted sesame, fenugreek, coconut, and a mustard seed tadka. A sweet, spicy, and tangy South Indian side dish ready in under an hour.

Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.

Crockpot Pepper Steak recipe

Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Malaysian-style chicken curry stew with sweet potatoes, coconut milk, and a warm spice blend of curry powder, cinnamon, cayenne, and cloves. A fragrant, hearty one-pot meal.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Eggplant halves stuffed with a Cajun filling of onion, celery, bell pepper, fresh tomatoes, herbs, and breadcrumbs. Baked until tender. Naturally plant-based.

Spicy chicken tortilla soup where crushed tortilla chips simmer right into the broth, thickening it and lending a toasty corn flavor. Chipotle and cayenne bring the heat, lime and cilantro the bright finish.

Shredded buffalo style chicken in creamy mac and cheese.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Vegetarian potato enchiladas with a spiced cumin-cinnamon enchilada sauce, Monterey Jack, and crumbled feta. Crispy pan-fried potatoes in corn tortillas baked until bubbly.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Chicken and andouille sausage gumbo with a dark lard roux, okra, the holy trinity, and a seven-spice seasoning mix. Authentic Louisiana gumbo served over rice.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

A basic but savory dip that tastes wonderful with blue tortilla chips.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.