486 cayenne pepper recipes

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Fluffy crab souffle pancakes with cottage cheese, fresh dill, and chives. Light as air, crispy on the outside, and loaded with sweet crab in every bite.

Authentic Cajun blackened chicken with a spicy Paul Prudhomme-style seasoning rub. Cast-iron skillet seared at smoking-hot temperatures for the signature charred crust. Best done outdoors or under a commercial vent.

Grilled gemfish in North African chermoula marinade with fresh coriander, parsley, cumin, paprika, and lemon juice. An aromatic Moroccan-style fish that's bold, herbaceous, and made for the barbecue.

A delicious appetizer made with shrimp, garlic and a pinch of cayenne pepper.

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

A Lowcountry classic: toasted benne (sesame) seeds ground into a paste and stirred into warm cream with oyster liquor and fresh shucked oysters. Rich, briny, and ready in 30 minutes.

Beef tenderloin rubbed with curry powder, fennel seeds, and cayenne, then grilled over hot coals until charred and smoky. Four ingredients, zero fuss, and packed with bold, aromatic flavor.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Ron Santo's linguine with clam sauce pairs the Chicago Cubs legend's red clam sauce with diced tomatoes, mushrooms, white wine, and a pinch of cayenne for a quick Italian pasta dinner.

Microwave oyster stew warms canned oysters in buttery milk with celery salt and cayenne. A six-ingredient seafood soup ready in 5 minutes flat.

Pakistani chicken marinated in spiced yogurt with cumin, ginger, garlic, lemon juice, and paprika, then grilled or broiled. Deeply seasoned from slits cut into the meat that let the marinade penetrate.

Bite-sized phyllo crackers filled with spinach, goat cheese, shallots, and nutmeg, shaped like Christmas crackers and baked golden. A festive holiday appetizer you can make ahead.

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.