498 cayenne recipes

Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.

One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Use this simple and easy way to grill eggplant, and the result is awesome!

Cevaps are Balkan skinless grilled sausages made from a spiced blend of beef, lamb, and pork. Smoky, garlicky, and loaded with cracked black pepper heat.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Chicken livers cooked in schmaltz with shallots, mushrooms, and warm spices, then pureed with cognac into a silky, spreadable mousse. A French-inspired appetizer with serious sophistication.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Baked garlic cheese grits with sharp cheddar, fresh garlic, and a kiss of cayenne. A classic Southern brunch or side dish casserole that bakes up creamy inside with a golden burnished crust on top.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Spinach Madeline with pepper jack cheese, Worcestershire, and a buttery roux made with spinach cooking liquid. A creamy, spicy Southern spinach casserole side dish.