1,690 cayenne pepper recipes

Browned turkey sausage with red and green peppers, onion, and diced tomatoes in a smoky, spicy sauce tossed with spaghetti. A leaner take on the Italian-American classic, ready in 35 minutes.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Carroll Shelby's legendary Texas chili with coarse-ground beef, beer, ground dried chiles, and Monterey Jack cheese melted right in. No beans, no apologies. Just bold, beefy heat simmered for 2.5 hours.

A succulent chicken dish made with green bell peppers, fresh mushrooms and a dash of cayenne pepper which is fitting to feed a King.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Broiled cod fillets topped with a puffy, golden cheese sauce made from sharp cheddar, mayonnaise, and whipped egg whites. A retro seafood showstopper that's surprisingly simple to pull off.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

These succulent buffalo chicken strips will make you addicted for sure.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Maryland-style crab soup simmered with beef shin, tomatoes, mixed vegetables, and a pound and a half of crab meat. A slow-cooked Chesapeake Bay classic loaded with briny sweetness and deep beefy broth.

This version of homemade Andouille pokr sausage features generous seasoning with paprika.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.