Recipes

Farm to Fork

  • Orange Cranberry Sauce

    Orange Cranberry Sauce

    Cranberries have become a staple at holiday meals, especially Thanksgiving. This is a great kicked-up version that has notes of citrus.

    • Prep Time: 10 minutes
    • Total Time: 25 minutes plus cooling time
    • Yield: 2 Cups
  • Emeril's Anytime Eggnog

    Emeril's Anytime Eggnog

    Eggnog is delicious, decadent and perfect if you're hosting a party. You can bottle, cork, and refrigerate it for several days—the flavor will be even better. Shake before serving.

    • Prep Time: 5 minutes
    • Total Time: 1 hour, plus chilling time
    • Yield: 4 quarts, 8-10 servings
  • Creole Remoulade Sauce

    This version of remoulade is the one you'll find most often in New Orleans - it is ever so slightly pink from the hint of ketchup and has a little kick from the horseradish and cayenne. It's delicious with seafood and is a classic showstopper.

    • Yield: About 2 1/2 cups
  • Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Vanilla Butter

    Fried Chicken and Buttermilk Waffles with Black Pepper Maple Syrup and Vanilla Butter

    This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely.  Waffles stand in here in place of biscuits--soak up all the buttery, syrupy goodness that is drizzled over crisp-fried chicken.  This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours plus 4 hours to overnight for marinating the chicken
    • Yield: 4 to 6 servings
  • Tomato Tartare and Micro Greens with Shallot Vinaigrette

    Tomato Tartare and Micro Greens with Shallot Vinaigrette

    This dish is best when heirloom tomatoes are at their peak.

    • Yield: 4 servings
  • Grilled Sausages with Homemade Mustard

    Grilled Sausages with Homemade Mustard

    Visit your local butcher, or the sausage maker at your local farmer’s market, and select your favorite mix of sausages. Grill ’em up and serve ’em with sauerkraut and Homemade Mustard.

    • Prep Time: 5 minutes
    • Total Time: 15 to 20 minutes
    • Yield: 4 servings
  • Marinated Blue Crab Claws

    Marinated Blue Crab Claws

    This simple, toss-together dish makes for a festive party hors d’oeuvre. Make it a day or two ahead of time and pull it out of the fridge just in time for the party.

    • Prep Time: 15 minutes
    • Total Time: 15 minutes plus marinating time
    • Yield: 6 to 8 appetizer servings
  • Fresh Mint Tea

    Fresh Mint Tea

    This recipe is adapted from the traditional Moroccan mint tea, where green tea is used instead of black, but still with an abundance of fresh spearmint. It is delicious served over ice, but you can also enjoy it warm too at other times of the year.

    • Prep Time: 5 minutes
    • Total Time: 10 minutes, plus time for cooling
    • Yield: 2 quarts, 6 to 8 servings
  • Five Grain Salad

    Five Grain Salad

    There are numerous health benefits to eating whole grains: they are low in fat, high in fiber, and one of nature’s superfoods.

    • Yield: 6 cups, about 6 servings
  • Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing

    Frisee and Arugula Salad with Pan Fried Oysters and Creamy Fennel Dressing

    Oysters are pan-fried and crown fresh peppery greens in this delicious salad.

    • Prep Time: 35 minutes
    • Total Time: 40 minutes
    • Yield: 6 servings