Cayenne Pepper

This fresh-made juice combines bright orange cantaloupe and carrot with spicy ginger, golden beet and a dusting of cayenne pepper.

Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes it insanely good—sweet with a hint of heat.

Three-year-old Drew Besh loves his father chef John Besh's decadent cauliflower puree, which is silky and luscious because it's made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.

These chile-lime-roasted pumpkin seeds are a great snack to pair with margaritas for your next Cinco de Mayo party.

This guacamole is true to its name: it takes less than two minutes to make. It may also disappear in two minutes.

Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet.

The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika, cumin and brown sugar—epitomize Bobby Flay's style. The seasoning mix would also be terrific on pork chops or beef tenderloin.

Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here. Chaat masala—a spice blend with an intriguing tang from green mango powder—makes this northern-Indian dish extra-delicious. Try it sprinkled over chickpeas or popcorn.

Hummus goes well with eggs—from egg salads to the deviled kind.

Instead of finishing a big meal with a rich dessert, Padma Lakshmi opts for this cold, fruity pineapple granita spiked with cayenne.

A multi-sensory experience, this recipe already packs a punch with the asparagus pesto.

A gentle heat makes these seasoned walnuts ideal with cocktails.

To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and vegetables with a bit of honey and cooks them until they are deeply caramelized.

Matt Neal calls this supremely simple fruit salad the ultimate refresher on a hot day. For a grown-up version, he adds splashes of rum. "It's even more satisfying, then," he jokes.

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-farro version. Batali makes the bread sticks with leaves from the lightly bitter Mediterranean herb myrtle; crushed juniper berries are a good substitute. He also seasons the grissini with cayenne pepper, one of his favorite spices; he keeps it in a salt shaker so it's easy to dispense.