363 cayanne pepper recipes

Gourmet chili: a deeply spiced, meaty beef chili with a secret spoonful of unsweetened cocoa for mole-like richness, plus cumin, paprika, cayenne and green chilies. Beans simmer separately so you can keep them in or on the side.

Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.

Chicken and okra stew braises bone-in chicken with tomatoes, white wine, and a quiet pinch of cinnamon. The okra soaks in vinegar first to tame the slime before baking. Greek-style one-pot meal.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

A fiery Cajun shrimp sauce piquant loaded with three types of pepper, jalapenos, the holy trinity, and tomatoes simmered in seafood stock. Spooned over rice, this Louisiana classic brings serious heat and soul.

Robust beans and rice casserole with lean ground beef, pinto beans, green chilies, and Southwestern spices baked together until the rice is tender. A hearty one-dish dinner.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Chickpea salad with yellow summer squash marinated in lemon juice, garlic, parsley, and a touch of cayenne. No oil, no cooking, just bold bright flavor that deepens as it chills.

Lean chicken breast strips over brown rice simmered in chicken broth, tomatoes, cumin, and chili powder. Topped with pimentos, capers, and green peas.

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

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.

Make your pasta dishes hearty with this tantalizing meat sauce that will make everyone want more.