498 cayenne recipes

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

Homemade venison sausage with suet, sage, garlic, and red pepper, stuffed into casings and smoked for 28 to 30 hours. A hunter's guide to making smoked deer sausage.

Authentic Texas-style chili with cubed round steak, jalapeno, garlic, and whole tomatoes. No beans, no filler, just beef and heat simmered in under an hour.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

A 15-minute chicken or shrimp curry with crushed tomatoes, garlic, and fresh coriander. Quick enough for the busiest weeknights.

A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Elegant crab and asparagus quiche with Parmesan, nutmeg, and a hint of cayenne baked in a flaky pastry shell. A show-stopping brunch centerpiece with just 5 filling ingredients.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Stir-fried beef salad piles seared strips of round steak and crisp-tender vegetables over wilted fresh spinach for a warm, low-calorie main-dish salad. A high-protein dinner in 30 minutes of cook time.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.