311 cayenne recipes

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.

Pork jambalaya browns cubed pork in olive oil, then simmers with long-grain rice, bell pepper, scallions, white wine, and hot sauce. One-pot Cajun classic with a Bayou-style mint accent.

Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.