1,690 cayanne pepper recipes

Lobster, Normandy Style (Homard a la Normande) recipe

All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.

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.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

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

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.

Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.

Noodles with mustard butter tosses hot egg noodles in a quick compound butter of Dijon, lemon juice, cayenne, and parsley. A 30-minute French-leaning pasta side or light supper.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.

Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.