Ingredient

Cayenne pepper Recipes

24 recipes with cayenne pepper for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

24 recipes

Hollandaise Sauce with egg yolks, butter and lemon juice — France recipe

🇫🇷FranceEasy

Sauces and Dips

Hollandaise Sauce

A warm, buttery emulsion of egg yolks, clarified butter, and lemon juice whisked over gentle heat until it holds its own weight on a spoon. Hollandaise is one of the five French mother sauces, and its reputation for being difficult is vastly overblown — the only real rule is keep the heat low. I make this every weekend for eggs Benedict and it takes me about twelve minutes from cold butter to finished sauce.

15 min180 kcal4 serves

⚡Quick🌿Vegetarian🌾Gluten-free

Extra Crispy Air Fryer Chicken Wings with chicken wings, baking powder and smoked paprika — USA recipe

🇺🇸USAMedium

Meat Dishes

Extra Crispy Air Fryer Chicken Wings

The crispiest chicken wings you'll ever make without a drop of oil for frying. The secret is baking powder — it raises the skin's pH, which accelerates browning and dries the surface into a shattering crust at 200°C in the air fryer. I tested every ratio and landed on one tablespoon per kilogram of wings. Pat the wings bone-dry first, toss them in seasoned baking powder, and give them 25 minutes with one flip. They come out rivaling any deep-fried wing, with a fraction of the fat and none of the mess. Toss in buffalo, honey garlic, or BBQ sauce right before serving.

35 min420 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Chickpea and Spinach Curry with chickpeas, spinach and tomatoes — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea and Spinach Curry

Two cans of chickpeas, a bag of spinach, tomatoes, coconut milk, and a handful of spices. One pan, 35 minutes. The kind of meal that costs almost nothing, reheats perfectly, and somehow gets better the next day. The spice list looks long but everything on it is standard pantry — once you have them, this recipe costs next to nothing per portion.

35 min340 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Eggs Royale (Smoked Salmon Benedict) with eggs, smoked salmon and English muffins — UK recipe

🇬🇧UKMedium

Breakfast and Brunch

Eggs Royale (Smoked Salmon Benedict)

Toasted English muffins with cold smoked salmon, perfectly poached eggs, and hollandaise. Eggs Royale is Eggs Benedict with smoked salmon in place of Canadian bacon — same structure, slightly more refined flavor, and arguably easier to time because the salmon needs no cooking. The difficulty is coordinating three things that need to be ready simultaneously: the poached eggs, the warm hollandaise, and the toasted muffins. The order and timing matter. Read through the whole recipe before you start.

20 min560 kcal2 serves

💪High protein⚡Quick🌶️Spicy

Chickpea Tikka Masala with chickpeas, coconut milk and garam masala — India recipe

🇮🇳IndiaAdvanced

Vegetable and Mushroom Dishes

Chickpea Tikka Masala

Chickpeas simmered in a creamy, deeply spiced tomato and coconut sauce. The flavor builds in layers: caramelized onion as the base, garlic and fresh ginger for sharpness, bloomed spices for depth, tomato paste cooked until it darkens, then coconut milk pulled in at the end to soften everything into something rich and velvety. This is the version of tikka masala that makes people think vegan food is actually good. It reheats better than almost anything and tastes noticeably better the day after you make it.

40 min420 kcal4 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted hard in butter until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 30 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

90 min520 kcal4 serves

🌾Gluten-free🌶️Spicy

BBQ Baby Back Ribs (2-2-1 Method) with baby back ribs, brown sugar and smoked paprika — USA recipe

🇺🇸USAAdvanced

Meat Dishes

BBQ Baby Back Ribs (2-2-1 Method)

Baby back ribs are the most tender and lean rack cut in American barbecue — they come from where the pork loin meets the spine, producing shorter, curved bones with a generous layer of back loin meat. The 2-2-1 method — a modification of the classic 3-2-1 for the smaller baby back rack — divides the cook into three stages: 2 hours of open smoking to build bark and absorb smoke, 2 hours wrapped tightly in foil with butter, brown sugar, and apple juice to braise the collagen into gelatin and achieve fall-off-the-bone tenderness, and 1 final hour unwrapped to set the BBQ sauce glaze into a lacquered, sticky finish. Temperature is 225°F (107°C) throughout. The result is ribs where the meat pulls cleanly from the bone with a gentle tug, carrying deep smoke ring, complex bark, and the sweet-savory caramelized BBQ glaze that defines American competition barbecue.

300 min520 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Homemade BBQ Sauce (Sweet, Smoky & Tangy) with ketchup, apple cider vinegar and brown sugar — USA recipe

🇺🇸USAMedium

Sauces and Dips

Homemade BBQ Sauce (Sweet, Smoky & Tangy)

Barbecue sauce is the foundation of American pit cooking — a condiment that in its classic Kansas City form balances four fundamental flavors: sweet (brown sugar and molasses), sour (apple cider vinegar), savory (Worcestershire sauce and garlic), and smoky (smoked paprika). Unlike most sauces, which are built by reducing a complex stock, BBQ sauce is assembled from pantry staples and then simmered together for 15 to 20 minutes until the flavors merge and the raw edge of the vinegar rounds out. The result is a thick, glossy, mahogany-coloured sauce that clings to ribs, glazes chicken, and tastes of concentrated American summer. The key adjustable levers: more brown sugar for sweetness, more vinegar for tang, more smoked paprika (or a small amount of liquid smoke) for smokiness, cayenne for heat. This recipe makes approximately 480 ml (2 cups) — enough for one full rack of ribs with extra for dipping.

25 min55 kcal16 serves

⚡Quick🌾Gluten-free🌶️Spicy

Chicken Tagine with Chermoula with chicken thighs, cilantro and preserved lemons — Morocco recipe

🇲🇦MoroccoAdvanced

Meat Dishes

Chicken Tagine with Chermoula

Chermoula is a Moroccan marinade — raw herbs, garlic, cumin, lemon, oil — and it does more work here than the tagine itself. The chicken sits in it overnight if you have time, or two hours if you don't. Either way, something changes in the meat. Then it goes into the pot with preserved lemon, olives, and onion, and cooks low and slow until it falls off the bone. No tagine pot required. A wide, heavy pan with a lid does the same job.

90 min455 kcal4 serves

🌾Gluten-free💪High protein🌶️Spicy

Nigerian Beef Suya with beef sirloin, roasted peanuts and cayenne pepper — Nigeria recipe

🇳🇬NigeriaMedium

Meat Dishes

Nigerian Beef Suya

Suya is Nigerian street food at its most elemental: thinly sliced beef, threaded on skewers, coated in yaji — a dry spice mix built on ground roasted peanuts, cayenne, ginger, and paprika — then grilled over high heat until the edges char and the spice crust sets. It originated with the Hausa people of northern Nigeria and has become a national dish. The yaji goes on twice: once as a marinade before cooking, once as a dry finish sprinkled over the hot meat right off the grill. That second application is what separates suya from ordinary grilled meat. Serve with raw onion, tomato slices, and another pinch of yaji. Newspaper optional but traditional.

45 min320 kcal4 serves

🌾Gluten-free💪High protein🌶️Spicy

Bazhe with walnuts, blue fenugreek and ground coriander — Georgia recipe

🇬🇪GeorgiaMedium

Sauces and Dips

Bazhe

A cold, uncooked Georgian walnut sauce, often called the king of Georgian sauces. Ground walnuts, garlic, and spices like blue fenugreek and marigold are loosened with vinegar and water into a creamy, tangy sauce served with poultry, fish, and vegetables.

15 min130 kcal10 serves

🌱Vegan🌾Gluten-free⚡Quick

Oven-Roasted Chicken Shawarma with boneless chicken thighs, garlic and lemon juice — Lebanon recipe

🇱🇧LebanonAdvanced

Meat Dishes

Oven-Roasted Chicken Shawarma

This home-oven shawarma trades the vertical spit for a fiercely hot sheet pan and a final pass under the broiler. The chicken thighs stay juicy while their thin edges blister and char, which gives the platter the roasted spice flavor people expect from shawarma. Serve it with warm pita, toum, pickles and chopped vegetables, or turn the same chicken into a rice bowl.

300 min515 kcal6 serves

💪High protein

Ingredients

Goes well with

Other ingredients that appear most often alongside cayenne pepper across the archive. Pick one to drill deeper.

brown sugar garlic smoked paprika tomato ketchup Worcestershire sauce eggs apple cider vinegar garam masala chicken thighs egg yolks lemon juice