Recipes

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  • Roast Beef Sandwich with French Onion Dip and Crispy Shallots

    Roast Beef Sandwich with French Onion Dip and Crispy Shallots

    French onion dip really isn’t from France; it is about as American as apple pie. Making the dip from scratch is a cinch. This dip is so good on its own, just grab some potato chips and enjoy.

    • Prep Time: 20 minutes
    • Total Time: 1 hour plus chilling time
    • Yield: 4 sandwiches
  • Pacific Rimmer

    Pacific Rimmer

    This lush and fruity cocktail from Emeril's Tchoup Chop is the perfect beverage to get your party started right. Don't skip the Nolet's Silver Dry Gin -- it's brimming with fruit and flowery botanicals that make this cocktail sing.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • 1944 Mai Tai Roa Ae

    1944 Mai Tai Roa Ae

    Emeril's Tchoup Chop guests can't get enough of these at the restaurant. Serve these at your next party for an extra-festive touch.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • Brandy Spice-Glazed Ham

    Brandy Spice-Glazed Ham

    This Table 10 glazed ham is a simple way to dress up a fully cooked ham for your holiday table. It makes for great family-style entertaining and delicious leftover sandwiches the next day. Don't forget to save the ham hock for soups or stews!

    • Prep Time: 15 minutes
    • Total Time: 15 to 20 minutes per pound, 2 1/2 to 3 hours
    • Yield: Serves a crowd
  • Cashew-Crusted Coconut Cream Pie with Lime Meringue

    Cashew-Crusted Coconut Cream Pie with Lime Meringue

    This pie is a favorite at Emeril's Delmonico in New Orleans. The lime meringue, grilled pineapple, cashew crust, and rum caramel sauce make this a truly decadent and delicious dessert. Make it ahead of time so that you can enjoy time with your dinner guests.

    • Prep Time: 15 minutes
    • Total Time: 2 1/2 hours plus chilling time
    • Yield: Makes one 9-inch pie, serving 6 to 8
  • Potato Rolls

    Potato Rolls

    These slightly sweet and pillowy rolls are perfect for the dinner table and also make for a delicious sandwich.

    • Prep Time: 15 minutes
    • Total Time: 3 1/2 hours
    • Yield: 8 rolls
  • Orange Cranberry Sauce

    Orange Cranberry Sauce

    Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up version of cranberry sauce.

    • Prep Time: 10 minutes
    • Total Time: 25 minutes plus cooling time
    • Yield: 2 Cups
  • Wild Rice, Sausage, and Apple Dressing

    Wild Rice, Sausage, and Apple Dressing

    Wild rice is a great alternative to white rice because of its nutty flavor and chewy texture. In this recipe, it is paired with fall flavors of apples, cranberries and sausage. It can easily be adapted to be vegetarian- just remove the sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey.

    • Prep Time: 35 minutes
    • Total Time: 60 minutes
    • Yield: 8 servings
  • Garlic Roasted Cauliflower

    Garlic Roasted Cauliflower

    Try this unique twist on roasted cauliflower! It is served with a Curry Aioli, just like they do at Emeril's Chop House in Bethlehem, Pennsylvania.

    • Prep Time: 15 minutes
    • Total Time: 1 1/2 hours
    • Yield: 8 servings
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    Folks in Louisiana just love this very traditional way of combining mirliton squash and beautiful Gulf shrimp. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table. This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings