1,662 cayenne pepper recipes

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Sweet and sour meatballs with pineapple chunks, snow peas, and a tangy ginger sauce. Browned beef meatballs tossed in a glossy pineapple-vinegar glaze for a one-skillet dinner.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

A loaded SPAM quiche with four cheeses (Monterey Jack, cheddar, mozzarella, ricotta), sautéed mushrooms, bell peppers, and artichoke in a crushed cracker crust. This crustless-pastry quiche is brunch royalty.

Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.

Six pounds of beef and venison cubed and simmered in cast iron with beer, whiskey, cola, ancho chiles, jalapeños, cayenne, and hot sauce. This is not a chili for the faint of heart. Bring a cold drink.