Type what you have

Ingredients

• ✓ cayenne pepper
• pumpkin seed
• roma tomato
• green onion
• garlic
• olive oil
• goat cheese
• gemelli pasta

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3. 3 Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4. 4 Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5. 5 Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6. 6 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7. 7 Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

By Nicole Devaney

Ingredients

• ✓ cayenne pepper
• shrimp
• butter
• white wine
• lemon juice
• parsley
• garlic
• bread crumb

Instructions

1. 1 Place shrimp into a saucepan, cover with water to a depth of 2 inches over shrimp, and bring to a boil. Cover pan and cook until shrimp are pink, 2 to 3 minutes; drain.
2. 2 Combine butter, white wine, lemon juice, parsley, cayenne pepper, and garlic in a 2-quart casserole dish.
3. 3 Place casserole dish in oven and preheat oven to 350 degrees F (175 degrees C).
4. 4 When butter is melted, lightly toss shrimp in butter mixture until coated. Sprinkle bread crumbs over shrimp.
5. 5 Bake in the preheated oven until bread crumbs are lightly golden brown, about 15 minutes.

By WannaBACook

Ingredients

• ✓ cayenne pepper
• orecchiette pasta
• ricotta cheese
• egg
• salt
• black pepper
• lemon
• pesto

Instructions

1. 1 Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
2. 2 Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
3. 3 Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• basil
• egg
• ricotta cheese
• salt
• parmesan cheese
• all-purpose flour
• butter

Instructions

1. 1 Briefly blanch basil leaves in simmering water, about 20 seconds. Transfer immediately to a bowl of cold water to stop the cooking. Drain on towels. Place basil in bowl of a blender. Add eggs. Blend until basil is blended in and mixture achieves an even green color with flecks of basil.
2. 2 Place ricotta in a mixing bowl. Add basil/egg mixture, salt, cayenne, Parmesan cheese, and flour. Thoroughly mix together using a spatula; whisk mixture to ensure ingredient are evenly blended. Cover and refrigerate until chilled and firm, about 2 hours.
3. 3 Scoop out a small portion of dough using a teaspoon. Using a second spoon, shape into a rounded oval. Repeat until you have enough gnocchi for a batch, about 6 or so.
4. 4 Bring a large pot of salted water to a simmer. Drop shaped gnocchi in batches into pot as you form them. After a minute or so they will rise to the surface. Continue simmering until they spring back to the touch when you remove one from the water to test it, 2 to 3 more minutes. Transfer to a plate with a slotted spoon to cool. Repeat with the remaining dough.
5. 5 Optional step: Melt butter in a skillet until bubbling. Add cooked gnocchi and brown on each side. Serve with a dusting of grated Parmesan cheese and a drizzle of the butter from the pan.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• milk
• kosher salt
• semolina flour
• parmigiano-reggiano cheese
• egg yolk
• butter
• butter
• parmigiano-reggiano cheese

Instructions

1. 1 Line a rimmed baking sheet pan with plastic wrap.
2. 2 Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. 3 Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. 4 Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. 6 Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. 7 Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• fettuccine pasta
• red bell pepper
• garlic
• sour cream
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ cayenne pepper
• fettuccini noodle
• asparagus
• heavy cream
• butter
• parmesan cheese
• garlic powder
• black pepper
• ham

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.
2. 2 Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
3. 3 Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.

By STEPHNDON

Ingredients

• ✓ cayenne pepper
• fettuccini pasta
• asparagus
• butter
• half-and-half
• garlic powder
• black pepper
• parmesan cheese
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. 2 In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. 3 Pour sauce over pasta and asparagus, and toss to coat.

By STEPHNDON

Ingredients

• ✓ cayenne pepper
• water
• all-purpose flour
• baking powder
• salt
• olive oil
• garlic salt
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Pour water into the bowl of an electric mixer fitted with a dough hook. Sift together flour, baking powder, and salt, and add to the water. Mix on medium speed until dough forms a ball. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
3. 3 Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil. Season with cayenne, garlic salt, and basil.
4. 4 Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.

By Julia

Ingredients

• ✓ cayenne pepper
• farfalle pasta
• cilantro
• walnut
• pecan
• parmesan cheese
• garlic
• white wine vinegar
• salt
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
2. 2 Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
3. 3 Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.

By Gena Urias

Ingredients

• ✓ cayenne pepper
• heavy cream
• salt
• black pepper
• miniature ravioli
• gorgonzola cheese
• flat leaf parsley
• parmesan cheese
• apple
• walnut
• parsley

Instructions

1. 1 Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
2. 2 Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
3. 3 Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
4. 4 Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• calamari
• tomato sauce
• chianti wine
• lemon juice
• olive oil
• garlic
• black pepper
• basil
• romano cheese

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ cayenne pepper
• baby back rib
• fennel seed
• black pepper
• sugar
• garlic salt
• salt
• brown sugar
• orange juice
• rice wine vinegar
• orange zest
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• eggplant
• salt
• tomato puree
• salt
• garlic
• basil leaf
• olive oil
• penne pasta
• ricotta salata

Instructions

1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4. 4 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Ingredients

• ✓ cayenne pepper
• sweet potato
• ricotta cheese
• egg
• salt
• all-purpose flour
• bacon
• butter
• rosemary
• salt
• parmigiano-reggiano

Instructions

1. 1 Prick sweet potato all over with a sharp knife. Microwave until very soft, 5 to 7 minutes. Let sit until cool enough to handle.
2. 2 Cut potato in half and scoop flesh into a bowl. Mash or blend until smooth. Add ricotta cheese, egg, kosher salt, and cayenne; mix with a spoon until smooth and combined. Stir in flour until mixture comes together into a sticky ball of dough, adding more flour as needed.
3. 3 Transfer dough to a floured surface and knead gently, adding flour as needed, until no longer sticky. Divide into 8 equal portions. Roll each into a rope, about 1/2-inch thick, using flour as needed. Dust ropes with flour and cut with a bench scraper into 1/2-inch pieces. Transfer pieces onto a sheet pan and let dry on the pan for 15 to 20 minutes, or refrigerate until needed.
4. 4 Make sauce: Cook bacon, stirring occasionally, in a skillet over medium heat until browned and crisp, 7 to 10 minutes. Add butter; cook and stir until lightly toasted, 2 to 3 minutes. Turn off heat and stir in rosemary. Set sauce aside.
5. 5 Bring a large pot of salted water to a boil. Cook gnocchi in boiling water until they float to the top, 3 to 4 minutes. Use a slotted spoon to transfer gnocchi to sauce in the skillet.
6. 6 Place the skillet over medium to medium-high heat; coat gnocchi with sauce, season with salt, and cook until heated through. Turn off heat and stir in 1 tablespoon Parmigiano-Reggiano cheese.
7. 7 Transfer gnocchi to a warm serving bowl and top with remaining Parmigiano-Reggiano.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• basil
• pine nut
• olive oil
• sun-dried tomato
• olive oil
• garlic
• mushroom
• salt
• bow tie pasta

Instructions

1. 1 Combine basil, pine nuts, and 1 tablespoon of olive oil in a small bowl; set pesto aside.
2. 2 Blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice into small pieces.
3. 3 Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and sauté until golden brown. Stir in mushrooms and sauté until tender. Add prepared pesto, sun-dried tomatoes, cayenne pepper, and salt; reduce heat to low and simmer sauce.
4. 4 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain well. Toss pasta and sauce together until well coated.

By JFOCHTMAN

Ingredients

• ✓ cayenne pepper
• fettucine
• butter
• garlic
• all-purpose flour
• salt
• black pepper
• half-and-half
• cream cheese
• parmesan cheese
• crabmeat

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
2. 2 Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
3. 3 Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
4. 4 Divide the fettucine between 2 plates or bowls and top with the crab sauce.

By LisaJ

Ingredients

• ✓ cayenne pepper
• olive oil
• chicken breast
• salt
• black pepper
• onion
• garlic
• cherry tomato
• spinach
• coconut cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
2. 2 Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
3. 3 Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.

By Angie Bergman

Ingredients

• ✓ cayenne pepper
• mostaccioli pasta
• green pea
• olive oil
• butter
• green onion
• garlic
• salt
• black pepper
• hard salami
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
2. 2 Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

By SAVVYHOSTESS

Ingredients

• ✓ cayenne pepper
• farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• kale
• garlic
• basil
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ cayenne pepper
• pork belly
• pork loin
• garlic
• olive oil
• lemon zest
• fennel seed
• coriander
• sage
• rosemary
• oregano
• salt

Instructions

1. 1 Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.
2. 2 Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.
3. 3 Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.
4. 4 Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)
5. 5 Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.
6. 6 When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.
7. 7 Preheat the oven to 500 degrees F (260 degrees C).
8. 8 Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.
9. 9 Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.

By Brian Genest

Ingredients

• ✓ cayenne pepper
• chicken breast
• salt
• black pepper
• all-purpose flour
• olive oil
• caper
• white wine
• lemon juice
• water
• butter
• parsley

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.
2. 2 Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
3. 3 Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate.
4. 4 Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
5. 5 Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
6. 6 Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• salmon fillet
• salt
• black pepper
• flour
• butter
• caper
• white wine
• lemon
• butter
• water
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Season salmon with salt, pepper, and cayenne. Sprinkle flour onto one side of each fillet and pat gently onto the fish.
3. 3 Heat clarified butter in a nonstick skillet over medium-high heat. Add salmon, floured side down, and let sear for 2 ½ minutes. Flip and sear the other side for 2 minutes. Remove to a plate and cover with foil.
4. 4 Add capers to the skillet and press with the back of a fork to gently mash. Pour in wine and lemon juice; add lemon zest. Swirl the pan to combine. Let reduce by half, about 1 minute.
5. 5 Reduce heat to low and add butter; swirl the pan or stir with a spoon or spatula until butter is almost fully melted. Transfer salmon and any accumulated juices from the plate back into the skillet. Allow butter to fully melt while spooning sauce over salmon.
6. 6 Pour in water to thin sauce if needed; continue to spoon sauce over salmon and cook until salmon is fully cooked through and flakes easily with a fork. An instant-read thermometer inserted into the center of the fillets should read about 145 degrees F (63 degrees C). Sprinkle parsley over top.
7. 7 Remove from heat and transfer to a serving plate; spoon pan sauce over salmon.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• onion
• garlic
• vegetable broth
• russet potato
• kale
• vegan sausage
• italian seasoning
• salt
• pepper
• half-and-half

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5

Ingredients

• ✓ cayenne pepper
• water
• spaghetti
• olive oil
• marinara sauce
• tomato
• soy chorizo
• oregano
• paprika
• basil
• black pepper
• sea salt

Instructions

1. 1 Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
3. 3 Drain cooked pasta; top with sauce. Season with black pepper and salt.

By Anibas

Ingredients

• ✓ cayenne pepper
• buttery spread
• ground turkey
• bread crumb
• parsley
• parmesan cheese
• tomato sauce
• garlic
• oregano
• rosemary
• mustard
• salt

Instructions

1. 1 Preheat the oven to 400 degrees. Grease a broiler pan with buttery spread.
2. 2 Mix ground turkey, bread crumbs, parsley, Parmesan, tomato sauce, garlic, oregano, rosemary, mustard, cayenne, and salt together in a large bowl until well combined. Form mixture into 30 meatballs; place onto the prepared pan.
3. 3 Bake in the preheated oven until no longer pink inside, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Melt Organic Buttery Spread

Ingredients

• ✓ cayenne pepper
• chicken broth
• salt
• black pepper
• egg
• parmigiano-reggiano cheese
• pecorino romano cheese
• parsley
• semolina flour
• nutmeg
• olive oil
• red pepper flakes

Instructions

1. 1 Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
2. 2 Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
3. 3 While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
4. 4 Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• garlic
• shallot
• turkey
• heavy cream
• salt
• black pepper
• fettuccine
• green pea
• tarragon
• lemon zest
• parmigiano-reggiano cheese

Instructions

1. 1 Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
2. 2 Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
4. 4 Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• mushroom
• salt
• yellow onion
• black pepper
• carnaroli rice
• chicken broth
• heavy cream
• chicken broth
• heavy cream
• parmigiano-reggiano cheese
• chive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
3. 3 Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
4. 4 Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
5. 5 Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
6. 6 Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
7. 7 Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
8. 8 Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
9. 9 Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• eggplant
• salt
• egg
• bread crumb
• oregano
• black pepper
• oil
• halloumi cheese
• spaghetti
• olive oil
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
2. 2 While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
3. 3 Heat oil in a deep skillet over medium-high heat.
4. 4 Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
5. 5 Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
6. 6 Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
7. 7 Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
8. 8 Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.

By Buckwheat Queen