1,732 cayenne recipes

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.

Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.

The first chili recipe appeared in West Texas at the turn of the century.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.

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.

Mushroom caps stuffed with crabmeat in a creamy bechamel with Parmesan, flambeed in sherry, then topped with Gruyere and baked bubbly. An elegant appetizer for special occasions.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

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.

This delicious chili is full of all kinds of yummy goodness, it fills you up and well satisfies your palate as well.

White pizza with chicken and basil skips the red sauce for an olive-oil-brushed crust topped with sauteed chicken, mushrooms, garlic and fresh basil under melty cheddar and Swiss. A crisp, garlicky homemade pie.

Crab marinara with a pound of crab meat simmered in a from-scratch tomato sauce with fresh tomatoes, oregano, basil, and a kick of cayenne. Served over spaghetti or rice.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Kashmiri lamb stew (gosht): tender lamb in a creamy cashew-and-yogurt gravy with warm whole spices, tomatoes and potatoes. A rich, aromatic Indian curry, gently spiced rather than fiery.

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.

Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.