Your search produced 41 results

• 10 Vegetable Stir-fry
  Dish Type: Entree

  In just 10 minutes you’ll have a beautiful mixture of perfectly cooked veggies that make a power- packed vegetarian entree when served over steamed jasmine rice. Eat up, kids!
• Ancho-rubbed Flap Steak with a Warm Corn and Black Bean Relish

  Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself.
• Artichoke Soup with Poached Oysters
  Dish Type: Soups

  Artichoke and oyster soup is a New Orleans favorite, and just about everyone and his or her mother has a favorite recipe for it. Pureeing the soup also gives it a silky texture, and since the oysters are added at the very last minute, they are gently poached to perfection.
• Baked Eggs with Corned Beef Hash

  Created especially to use up leftovers and save money, this dish has become a
  mainstay over the years not just for practical reasons but because it tastes good.
• Baked Semolina Gnocchi with Smoked Ham and Green Beans
  Dish Type: Entree

  Take your green bean casserole to the next level with this dish.
• Bechamel Sauce
  Dish Type: Sauces
• Beef Bourguignon
  Dish Type: Entree

  This dish is a timeless classic, but the key to making this humble beef stew outstanding
  is using both good- quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread.
• Big Boy Meatballs and Spaghetti

  These meatballs are so tender and flavorful, I doubt you’ll have any meatball leftovers, but if you happen to, warm them up and make sandwiches on lightly toasted French bread.
• Braised Breast of Veal with Fennel and Green Olives

  Breast of veal is an often underrated cut of meat. It is naturally self- basting and, after long, slow cooking, will provide you with the most unbelievable pan juices to drizzle over everything.
• Butternut Squash Lasagna with Italian Sausage and Sage

  This lasagna is best in the fall, when butternut squash and apples are at their finest.
  
• Cajun Shrimp Stew

  This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy. It is easy to make and feeds a bunch.
• Caper Parsley Aïoli
  Dish Type: Condiment

  This simple condiment really makes this dish. Should you happen to have any left over, it would be right at home next to roasted or grilled meats, fish, or veggies.
• Chicken and Andouille Jambalaya
  Dish Type: Entree

  Jazz it up for Jazz Fest
  
• Chicken and Black Beans with Chorizo

  Oh baby, the beans in this dish taste as if they’ve been slow-cooking with the
  chorizo all day long, but the truth is that although the chicken does marinate
  for quite a while, it cooks in just over an hour!
• Chicken in the Pot
  Dish Type: Entree

  Here’s a delectable country-French-inspired dish you can make in your slow cooker.
• Chicken Pot Pie with a Biscuit Top

  This homespun classic comes to the table in the skillet it is cooked in, topped
  with herbed buttermilk biscuits that kick its comfort level up to new heights.
• Chicken Sauce Piquante
  Dish Type: Entree

  Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.
• Emeril's Chuck Wagon Chili for the Slow Cooker

  Come and get it! The real-deal chili is right here. Large chunks of beef chuck steeped in spices and cooked slowly in tomatoes, beer, and a bit of chocolate create a succulent mouth feel.
• Grillades and Stone-ground Grits
  Dish Type: Entree

  Now here’s a Creole classic that will definitely make you feel as if you’re in New Orleans.
• How to Purge Clams
• Italian Sausage, Zucchini, and Bell Pepper Bread Pudding

  This dish is perfect for brunch or dinner and can be made in advance, which is a real plus in my book!
• Jumbo Shells Stuffed with Ricotta, Mushrooms, and Roasted Red Peppers

  Here’s a slight twist on an easy classic that is sure to become a family favorite.
• Linguine with Artichokes, Shrimp, and Mascarpone

  This dish is redolent of spring because the flavors are fresh and bright. The tarragon and lemon zest marry nicely with the shrimp and artichokes, and the addition of creamy mascarpone adds a richness that is hard to replicate.
• Meat and Veggie Lover’s Deep-dish Pizza

  Now here is a decadent pie. We allow the pizza dough to rise twice for a more tender crust. If you’re short on time, though, skip the second rise.
• New England-style Fish and Shellfish Chowder

  The success of this simple, foolproof chowder relies on the freshness of the seafood that goes into it.
• Pot-au-feu
  Dish Type: Entree

  This boiled dinner is based on the classic French dish. The name, when trans- lated, roughly means “a pot always left on the fire.”
• Rabbit Ragout over Pappardelle

  Though this is traditional hunter’s fare, here’s a great recipe for domesticated rabbit. It’s stewed with vegetables and garlic in red wine until mouth- wateringly tender and served with pasta.
• Red Wine and Port Braised Short Ribs

  This hearty dish is not necessarily something for every day, but it’s perfect for a dinner party or a special occasion because it can be made ahead of time. The short ribs are particularly rich, so I like to serve them on a bed of braised veggies.
  
• Rich Shrimp Stock
  Dish Type: Misc

  This stock is so easy to make, yet so flavorful.
• Roasted Pork Chops with Jeweled Rice Pilaf

  This jeweled rice pilaf was inspired by a dish made for me by a Lebanese friend.
  The already aromatic basmati rice is spiced with cinnamon, cumin, and allspice
  and is bespeckled with dried fruits and nuts. The pork chops are glazed with an
  orange-cardamom reduction that further enhances the flavors of this dish.