Recipes with cayenne pepper
1,661 recipes
Gratin of Red Beans
Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.
Josh's Chutney Dip
Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.
Seafood Creole
Cajun seafood creole with shrimp and crab simmered in a basil-laced tomato sauce with cayenne and white pepper. Spooned over peppery rice for a Louisiana classic that's ready in 40 minutes.
Spicy Mexican Corn & Vegetable Soup
Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.
Lamb with Spinach
Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.
Romesco-Style Roasted Pepper Dip
Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.
Skillet Turkey with Rice & Pasta
One-skillet turkey with rice and pasta uses turkey tenderloins, a seasoned rice mix, frozen broccoli, corn, and red bell pepper. A complete weeknight dinner cooked in a single pan.
Lottie's Daube Glace 1
Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.
Kim Chee Number 5
Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.
Soup Provencale
Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.
Orange & Red Salad
Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.
Beefy Texas Chili
Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.
Pasta with Summer Vegetables in a Spicy Peanut Sauce
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.
Chill Cheddar Burgers
Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.
Curried Waldorf Salad
Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.
Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.
Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.
Cajun seafood creole with shrimp and crab simmered in a basil-laced tomato sauce with cayenne and white pepper. Spooned over peppery rice for a Louisiana classic that's ready in 40 minutes.
Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.
Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.
Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.
One-skillet turkey with rice and pasta uses turkey tenderloins, a seasoned rice mix, frozen broccoli, corn, and red bell pepper. A complete weeknight dinner cooked in a single pan.
Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.
Homemade kimchi with napa cabbage, daikon radish, scallions, garlic, ginger, pear, and cayenne pepper. Salt-brined and fermented for 3 days in a traditional crock method.
Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.
Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.
Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.
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.
Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.
Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.
