486 cayenne pepper recipes

Armenian spinach and cheese borag with layers of buttery phyllo, Monterey Jack, cream cheese, and blanched spinach. Crispy, flaky, and golden with a creamy filling.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Use this simple and easy way to grill eggplant, and the result is awesome!

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.