1,690 cayanne pepper recipes

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

A savory seafood stew made with fish, sea scallops and succulent shrimp.

Stovetop macaroni and cheese made from scratch with a proper bechamel, sharp cheddar, heavy cream, mustard, and a dash of cayenne. Rich, creamy, and ready in 30 minutes for two.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Brown lentil loaf made with red lentils, sauteed onions, cayenne, and nutritional yeast. A vegan, high-protein main dish that slices like meatloaf without any meat or eggs.

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.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

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

A tasty low-fat dish that goes great with any meal you prepare this summer.

Kashmiri spinach (haak) with asafetida, turmeric, cayenne, and a homemade garam masala of black cumin, cardamom, cloves, nutmeg, and cinnamon. A deeply spiced, vegan North Indian side dish.

Bow tie pasta with a chunky eggplant-tomato sauce simmered with basil, oregano, and cayenne in vegetable broth. A low-fat, oil-free vegan pasta that's full of flavor.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.