693 cayenne pepper recipes

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.

A delicious and refreshing pasta salad is perfect for spring or summer.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.

Stuffed eggplant loaded with ginger, peanut butter, red peppers, and warm spices, then baked until tender. A bold vegetarian Indian-inspired main dish.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Crockpot black bean veggie chili: black beans, sweet corn, peppers, and tomatoes simmered low and slow with cumin and cayenne. A hearty, high-fiber meatless chili that practically cooks itself.

Vegetable-loaded summer chili with zucchini, squash, mushrooms, kidney beans, and bell peppers in a cumin-chili tomato broth. Hearty, meatless, and full of garden produce.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.