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Recipes

Experienced

  • Cajun Storm

    Cajun Storm

    Spiced rum and passion fruit provide the perfect storm for your next party.

    • Prep Time: 1 hour
    • Total Time: 3 to 4 hours
    • Yield: 5 1/2 pounds
  • Veal Braciolone with Tomato Braised Escarole and Creamy Polenta

    Veal Braciolone with Tomato Braised Escarole and Creamy Polenta

    This luscious veal roulade is just one of the courses that guests will enjoy at the James Beard “Taste New Orleans” benefit dinner in celebration of New Orleans’ 300th Anniversary at Emeril’s Delmonico. Six Chefs including Emeril’s Director of Culinary David Slater, Delmonico Chef de Cuisine Anthony Scanio, Leah Chase of legendary Dooky Chase Restaurant, Carl Shaubut of DTB, Jana Billiot of Restaurant R’volution and JBF Award Winner Emily Luchetti are coming together to create the menu for this amazing dinner. This recipe is what we, as host Chef and Restaurant, will be serving for the main course. For more information and to check for available seats visit: https://www.jamesbeard.org/events/taste-america-new-orleans-dinner-2018-emerils

     

    • Prep Time: 1 hour, plus overnight refrigeration
    • Total Time: 4 hours
    • Yield: 8 to 10 servings
  • Quiche Lorraine
    • Prep Time: 15 minutes, plus time to make the pie crust
    • Total Time: 2 hours
    • Yield: One 9- or 10-inch quiche, 6 to 8 servings
  • Pumpkin Gnocchi With A Brown Butter Sauce, Crisped Sage And Shaved Parmigiano-Reggiano

    Pumpkin Gnocchi With A Brown Butter Sauce, Crisped Sage And Shaved Parmigiano-Reggiano

    Pumpkins aren't just for carving or pies; these colorful gourds lend themselves to some amazing savory dishes as well! Pumpkin, butter, herbs, and cheese come together in this quintessentially fall dish!

    • Prep Time: 1 1/2 hours
    • Total Time: 1 hour 45 minutes
    • Yield: 4 main course servings or 6 first course servings
  • Olive Oil Cake with Salted Caramel and Olive Oil Mousse

    Olive Oil Cake with Salted Caramel and Olive Oil Mousse

    This simple cake is layered with luscious salted caramel and olive oil mousse and receives rave reviews at Emeril's Coastal Italian in Miramar Beach, Florida.

    • Prep Time: 20 minutes
    • Total Time: 1 hour, plus time to make other components for serving
    • Yield: 10 to 12 servings
  • New Orleans-Style Hot Tamales

    New Orleans-Style Hot Tamales

    A spicy, chile-laden filling is rolled in corn husks and then steamed in a flavorful broth. These tamales do take some time, but invite friends over and make it a communal effort or do it in stages, time permitting. The filling can be made one day, then refrigerated for up to several days before rolling and steaming the tamales. Once cooked, the tamales hold well in the refrigerator for up to several days and can also be frozen and then microwaved to reheat.

    • Prep Time: 20 minutes
    • Total Time: 6 hours to overnight
    • Yield: 6 to 7 dozen
  • Duck And Wild Mushroom Gumbo

    Duck And Wild Mushroom Gumbo

    Duck and wild mushrooms are the perfect partners in this rich, earthy gumbo. Should you happen to have a duck hunter in your family, feel free to subsitute an equal weight of wild ducks for truly deep duck flavor.

    • Prep Time: 30 minutes
    • Total Time: 6 hours
    • Yield: 4 quarts, 8 servings
  • STEAMED BUNS WITH KIMCHI BRAISED PORK

    STEAMED BUNS WITH KIMCHI BRAISED PORK

    The braised pork for this recipe can be made several days in advance and refrigerated until ready to use.

    • Prep Time: 3 hours plus time to marinate pork
    • Total Time: 4 hours
    • Yield: 12 pork buns
  • Green Onion Pancakes with Sesame Ginger Dipping Sauce
    • Prep Time: 15 minutes
    • Total Time: About 2 hours
    • Yield: 4 servings