491 cayenne recipes

Hot and spicy roasted almonds tossed in butter, Worcestershire sauce, cumin, cayenne, and garlic powder, then finished with coarse salt. An addictive bar snack ready in 30 minutes.

French onion soup with golden caramelized onions simmered in sauterne wine and pareve bouillon, served with toast rounds and grated Swiss cheese on top.

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.

Salmon spinach frittata bakes flaked Alaskan salmon, cottage cheese, Swiss, eggs, and spinach into a high-protein oven frittata. A make-ahead brunch slab for crowds.

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

Dry cauliflower sabzi with toasted cumin, asafoetida, ginger, coriander, and turmeric. Classic North Indian side where no gravy clings, just spice hugging each floret.

Individual crab ramekins loaded with tender crabmeat, hard-boiled eggs, and a touch of cayenne. Fluffy folded egg whites keep things light while golden breadcrumbs add crunch.

Rich chicken and olive quiche with a silky cream-and-egg-yolk custard seasoned with nutmeg and cayenne. An elegant brunch or light dinner baked in a flaky pastry shell.

Shrimp with mango and basil sears turmeric-spiced shrimp and tosses them with ripe mango cubes, scallion greens, and fresh basil. Tropical-bright weeknight dinner.

Oven-barbecued short ribs braised in a Burgundy wine and tomato sauce with mustard, vinegar, and cayenne. Browned first, then slow-baked covered until fork-tender and falling off the bone.

Dry-roasted almonds and pistachios get ground into a silky cream sauce perfumed with saffron threads, coriander, and warm spices for draping over grilled meats or simmering with meatballs.

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

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.