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cayenne - Page 2 of 30

  • Recipe

    Barbecued Buttermilk-Marinated Chicken

    Slather this tender chicken with barbecue sauce before it comes off the grill for a quick take on slow-cooked barbecued chicken.

  • Recipe

    Chickpea-Spinach Masala

    This vegetarian stew is fragrant with warm Indian spices like cumin, coriander, and turmeric. Mashing the chickpeas gives it a thicker texture. Serve with basmati rice or naan.

  • Recipe

    Chocolate, Beer, and Chile Ice Cream with Hot Chocolate Sauce

    Using amber lager in ice cream may sound odd, but it adds lovely malty, caramel notes. Drizzling the ice cream with the Hot Chocolate Sauce gives you a delicious, double…

  • Recipe

    Roasted Celery with Stilton and Almonds

    Celery and blue cheese make for a boldly flavored gratin. Tarragon adds an aromatic note, balsamic glaze contributes welcome sweetness, and almonds provide nutty crunch.

  • Recipe

    Fire and Ice Chili

    Not for the faint of tongue. This chili packs heat and flavor.

  • Recipe

    Roast Chicken with Chickpeas

    Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course.

  • Moveable Feast

    Tutka Bay Fisherman's Stew

    Halibut and four kinds of shellfish star in this stew served at Kirsten Dixon's Tutka Bay Lodge. Chorizo and saffron give it a bit of Spanish influence.

  • Recipe

    Curried Chicken Thighs with Cauliflower, Apricots & Olives

    This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and…

  • Recipe

    Extra-Crunchy Chicken-Fried Steak with Cream Gravy

    Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and…

  • Recipe

    Grilled Mussels with Rouille

    Grilled mussels are a natural match for rouille, a classic French sauce that’s often served with seafood.