1,690 cayenne pepper recipes

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

Apple cheddar soup with curry, ginger, and dry mustard pureed silky smooth and topped with sharp cheddar. A warming autumn soup that balances sweet apples with spicy, nippy heat.

Hot and sour shrimp stir-fry tosses sherry-and-ginger marinated shrimp with red bell pepper and scallions, then spoons over wilted watercress and crowns with toasted walnuts. Bright Asian-fusion supper.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Authentic Jamaican beef patties with golden turmeric-curry pastry and spiced ground beef filling. Caribbean street food you can make at home, make-ahead friendly.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Restaurant-style meatloaf with beef and sausage baked in a water bath for a silky, custard-like texture. Seasoned with cumin, nutmeg, three peppers, and sauteed vegetables throughout.

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

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

Elegant Maryland cream of crab soup infused with cloves, bay leaf, and nutmeg, finished with dry sherry for restaurant-quality depth.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Yogurt-marinated chicken breasts rubbed with toasted coriander, cumin, ginger, and cayenne, then broiled until charred and tender. Served on crisp julienned radishes with fresh scallions and lime.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Crispy pan-fried soft-shell crabs dredged in seasoned flour with paprika, garlic, and cayenne, served on toasted buns with Cajun mayo and scallions. A springtime Gulf Coast treat.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.