1,732 cayenne recipes

Barbecued Fish uses a strained BBQ syrup of apple cider vinegar, dry mustard, and cloves to marinate firm white fish before grilling. A clean, concentrated glaze for red snapper or halibut.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Crustless mushroom quiche where buttered mushrooms and saltine crumbs form the crust instead of pastry, filled with cottage cheese, eggs, and Monterey Jack.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Smoky venison jerky with liquid smoke, black pepper, garlic, and onion powder. Marinated 24-48 hours, then dehydrated low and slow. Hunter's snack with serious peppery bite.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Texas-style marinated beef brisket rubbed with a vinegar, garlic, and cayenne sauce, then slow-roasted for 8 hours until fork-tender. Overnight marinade builds deep, tangy heat.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Marchand de vin sauce with red wine, mushrooms, ham, and shallots simmered in beef stock. A classic New Orleans French butter sauce for steaks and grilled meats.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Creamy spinach yogurt soup pureed smooth with chicken broth, tarragon, nutmeg, and a touch of cayenne. A light, tangy alternative to heavy cream-based spinach soups.

Vegetarian rice and mushroom burgers made with brown rice, carrots, whole wheat bread crumbs, and a touch of cayenne. Broiled until golden and crisp on the outside.