1,690 cayenne pepper recipes

Homemade dry jerk seasoning with allspice, thyme, cayenne, cinnamon, nutmeg, and black pepper. A Jamaican-style spice rub for fish, vegetables, chicken, and snacks.

Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.

Korean-style steamed napa cabbage (ho baechu) tossed with sesame oil, garlic, sesame seeds, and meat sauce. A quick, fragrant banchan side dish ready in 30 minutes.

Cheesy brussels sprout souffle baked with seasoned ground beef, tomatoes, and a warm hit of nutmeg and cayenne. A hearty veggie-meets-meat casserole that's ready in under an hour.

Easy Indian lamb curry with tender neck pieces, potatoes, and simple curry powder seasoning. Tomatoes and spices create a rich sauce perfect over rice or with naan.

Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

Vegan eggplant and rice one-pot meal simmered in vegetable broth with crushed tomatoes, garlic, thyme, and cayenne. Low-fat, filling, and oil-free.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.