emeril-logo
No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipes

Entree

  • Crab and Corn Cheesecake with a Green Onion Coulis

    Crab and Corn Cheesecake with a Green Onion Coulis

    Back when Emeril's Restaurant first opened, Emeril often experimented with various savory cheesecake recipes and flavor profiles. This corn and crabmeat version quickly became one of his favorites.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 8 to 10 servings
    Tags: Emeril's 25th Anniversary, crab
  • Barbecued Salmon with Andouille and Potato Hash

    Barbecued Salmon with Andouille and Potato Hash

    This dish is both savory and sweet, and it is still on the menu at Emeril's today. The Andouille potato hash and crispy onions paired with the our special House Made Worcestershire take this dish to another level.

    • Prep Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
    Tags: restaurant classics, salmon, emerils new orleans
  • Emerilized (from Scratch) Green Bean Casserole

    Emerilized (from Scratch) Green Bean Casserole

    This is gonna make you think twice about green bean casseroles! When you start with fresh green beans, mix them with a homemade mushroom-béchamel sauce, gild the lily with some fontina cheese, and then top the whole thing with some crispy fried onion rings just like we make at Emeril's Restaurant in New Orleans – you won't even recognize this as an updated version of that tired old classic.

    • Prep Time: 45 minutes
    • Total Time: 1 1/2 hours
    • Yield: 8 to 10 servings
    Tags: Holiday Sides
  • Creole Fried Chicken

    Creole Fried Chicken

    This fried chicken gets its flavor by dipping it in Creole mustard before breading. You can use any whole grain mustard or even Dijon if you prefer.

    • Prep Time: 20 minutes
    • Total Time: 1 hour
    • Yield: 4 servings
    Tags: deep fried favorites, chicken, fried chicken, mardi gras eats
  • Turkey Breast Stuffed with Boursin, Spinach and Walnuts

    Turkey Breast Stuffed with Boursin, Spinach and Walnuts

    • Prep Time: 20 minutes
    • Total Time: 1 1/2 hours
    • Yield: 6 to 8 servings
  • Cheese and Macaroni

    Cheese and Macaroni

    The title of this recipe says it all. Sinfully delicious.

    • Yield: 10 to 12 servings
    Tags: multicooker, macaroni and cheese, cheesy
  • Fried Fish Tacos with Corn and Tomato Salsa

    Fried Fish Tacos with Corn and Tomato Salsa

    Fish tacos are always a hit—whether served from taco trucks, roadside shacks, your neighborhood Mexican restaurant, or the comfort of your own home. Crispy battered fish make the best tacos—look for the freshest fish you can find. A flaky whitefish such as grouper, cod, haddock, or flounder works best.

    • Prep Time: 15 minutes, plus time to make the salsa and crema
    • Total Time: 45 minutes
    • Yield: 8 tacos
    Tags: deep fried favorites, fish, corn, tacos
  • Korean-Style Beef Stew

    Korean-Style Beef Stew

    This is classic Korean comfort food. Don’t be put off by the large ingredients list— most of these items may already be in your pantry or refrigerator. This is an easy dish to put together, and it takes only about an hour from start to finish in a pressure cooker. One of the best things about this stew is that it tastes even better the next day.

    • Prep Time: 35 minutes
    • Total Time: 1 hour 15 minutes plus time for marinating
    • Yield: 6 servings
    Tags: soups and stews
  • 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
    Tags: Holiday Entrees, Table 10
  • Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Farm raised duck breast is as meaty and delicious as a good steak. This recipe from Table 10 has you roast the duck breast with apples and cinnamon and then glaze it with dark beer. The recipe calls for Abita Turbo Dog, which is a local brew in New Orleans, but any stout, bitter beer will do.

    • Prep Time: 5 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings
    Tags: Holiday Entrees, fall, Cooking with Beer, Table 10

Recipe Menu: