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Cayenne - Page 4 of 31

  • Recipe

    Grilled Sweet Potato Fries

    If you're grilling your burgers, shouldn't you grill your fries too? These spiced, tangy sweet potato wedges make a great side dish for any kind of burger or grilled chicken.

  • Recipe

    Egg and Watercress Salad with Curry Vinaigrette and Spicy Whole-Grain Croutons

    With its hit of curry, crunchy croutons, and crisp prosciutto, this salad delights with every bite.

  • Recipe

    Pappardelle with Spring Vegetables

    Bright spring vegetables, a tangy vinaigrette, and fresh microgreens give this vibrant pasta dish delicious layers of flavor and texture.

  • Recipe

    Mustard Chicken with Deviled Crumbs

    Crunchy, buttery, cayenne-spiked “deviled” crumbs are actually heavenly when sprinkled over mustardy grilled chicken. Serve with some wilted greens to round out the plate.

  • Recipe

    Cinnamon-Chocolate-Cayenne Macaroons

    These spicy-sweet concoctions are inspired by chile-spiked Mexican chocolate.

  • Recipe

    Crab-Stuffed Avocados

    An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish…

  • Recipe

    French Onion Dip

    Here’s a fresher version of the dried-soup-mix dip we all love. Thinly sliced onions are cooked until golden-brown, then combined with a base of cream cheese, sour cream, and mayonnaise.…

  • Recipe

    Barbecue Potato Chips

    This much-loved twist on basic homemade potato chips is smoky, sweet, spicy...sure, they'll turn your fingertips red, but we guarantee it's worth it.

  • Recipe

    Kahlúa, Espresso, and Chocolate Trifle with Candied Peanuts

    Tempering the eggs is the key to a smooth custard. Adding just 1/4 cup of the hot milk mixture to the egg yolks prevents accidentally scrambling the eggs before the…

  • Moveable Feast

    Charred Baby Octopus Salad with Cumin-Lime Vinaigrette

    Braising is the key to tenderizing the notoriously tough flesh of the octopus. Chef Williamson uses an aromatic vegetable broth as her braising liquid. Some chefs even add a wine…