Recipes with cayenne pepper

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Welsh rabbit (rarebit) with beer, the classic British pub dish of sharp cheddar melted with ale, mustard, Worcestershire, and a kick of cayenne, spooned over crisp toast triangles.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Lobster and corn chowder with shell-infused half-and-half, fresh corn, and tender potatoes. A New England-style chowder that extracts maximum flavor from the whole lobster.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

"Great on a summer's day with fresh corn and mashed potatoes."

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

New Orleans-style muffaletta on focaccia piled with ham, turkey, provolone, and a tangy olive relish of green olives, artichokes, anchovies, capers, and garlic. Chilled overnight for full flavor.

Dry cauliflower sabzi with toasted cumin, asafoetida, ginger, coriander, and turmeric. Classic North Indian side where no gravy clings, just spice hugging each floret.

Beef and pinto bean chili made with cubed sirloin tips, dried pinto beans, beef stock, garlic and chili powder. Slow-simmered for deep flavor. A no-fuss cold-weather one-pot dinner.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.

No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.

Chili-rubbed barbecue chicken with a brown sugar-cayenne dry rub and hickory mop sauce with orange juice, soy sauce, and hot sauce. Smoky, spicy grilled chicken.

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

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Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.

Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.

Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.

Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.

Cheddar cornmeal muffins with buttermilk, melted butter, and a hint of cayenne. Golden-topped, tender, and loaded with sharp cheese. A savory muffin for brunch or alongside chili.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Use this simple and easy way to grill eggplant, and the result is awesome!

Curry yogurt dip and dressing with ginger and cayenne, blended smooth in minutes. No cooking required. Drizzle over chicken salad, pair with grilled fish, or serve as a veggie dip.

Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Savory potato quiche with butter-sauteed potato slices dusted in Parmesan, set in a half-and-half custard with savory, dry mustard, and cayenne. A hearty, golden potato-and-egg pie.

Homemade hot chili powder blend with paprika, turmeric, dried chili peppers, cumin, oregano, and cayenne. More pungent and fresher than store-bought. Keeps for 6 months on the shelf.

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

Curried rice with sauteed onions, green pepper, and egg yolk stirred into hot cooked rice with curry powder and cayenne. A quick, flavorful side dish ready in 10 minutes.