1,662 cayenne pepper recipes

A succulent dish that has a spicy taste everyone in your family will love!

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

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Chocolate pepper cookies bring a slow, smoky heat from black pepper, cayenne, and cinnamon layered into deep unsweetened cocoa. Rolled thin and cut into shapes, they bake crisp with a warm spiced finish.

Chicken thighs marinated overnight in honey, sesame seeds, lime, and warm spices like cinnamon, cumin, and ginger. Grilled or broiled until sticky and caramelized with a gentle kick of cayenne.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Fresh Indian cucumber and tomato relish with ground cumin, lemon juice, cilantro, and cayenne. A cool, crunchy kachumber-style side dish that pairs with any spiced meal.

One-skillet turkey with rice and pasta uses turkey tenderloins, a seasoned rice mix, frozen broccoli, corn, and red bell pepper. A complete weeknight dinner cooked in a single pan.

Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.

French gougere-style cheese brioche with Gruyere cheese and a hint of cayenne, baked into an oval ring. A classic choux pastry savory bread for cocktail parties and brunches.

Scrambled Tofu for Breakfast, Lunch or Dinner recipe

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Louisiana crawfish boil with liquid crab boil, cayenne, bay leaves, honey, and citrus: 50 pounds of live crawfish cooked for 7 minutes, then soaked an hour to absorb spicy-sweet brine.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!