1,690 cayanne pepper recipes

Seared spiced pork strips in a citrusy orange-soy sauce spooned over fluffy couscous and tangy red cabbage. Cumin, coriander, and fresh mint bring bold North African-Asian fusion flavor to your table.

Ground beef packs with frozen corn, diced green chiles, shredded Monterey Jack, and picante sauce for a Southwestern-spiced meatloaf that's anything but boring. Black olives and cayenne kick up the heat.

Pasta with broccoli, carrots, and snow peas tossed in a spicy peanut sauce made with soy sauce, rice vinegar, and lime. A quick Asian-inspired noodle bowl ready in 30 minutes.

Hearty ground turkey chili simmers with black beans, cumin, chili powder, paprika, and fresh tomatoes for a lighter take on classic chili. Top with scallions and grated cheese for a warming, protein-packed bowl.

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

This succulent dish is made with savory beef, potatoes, okra and a variety of spices making it perfect for that Super Bowl party!

Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

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

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.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.