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  • Crawfish Pierogi with Lemony Brown Butter and Tarragon
    • Yield: 4 ½ to 5 dozen pierogi, 8 to 10 servings
  • Parker House Rolls
    • Yield: 20 rolls
  • Day of the Dead Cookies

    Day of the Dead Cookies

    Boo! Whether you're making these for a Halloween party or for a Day of the Dead celebration, these spiced chocolate cookies are reminiscent of Mexican hot chocolate and are sure to delight your friends. Take your time decorating them and have fun with all of the colors! 

    • Prep Time: 15 minutes
    • Total Time: 2 days (including inactive time for frosting to dry)
    • Yield: 18 4-inch cookies
    Tags: Halloween
  • Mushrooms on the Forest Floor

    Mushrooms on the Forest Floor

    A brilliantly delicious first course in which toasted pumpernickel bread crumbs pose as dirt and roasted mushrooms and beets rest on the "forest floor" along with ashen goat cheese, spicy mizuna and baby arugula lettuce leaves. The whole assemblage gets drizzled with a luscious truffle vinaigrette. Talk about good! This is the brain child of Chef David Slater, who along with Chef Emeril will be preparing this dish for guests at the Naples Winter Wine Festival this week.

    • Yield: 4 to 6 appetizers
  • Honey Vanilla Nougat with Pistachios Almonds and Cherries
    • Prep Time: 25 minutes
    • Total Time: 1 hour
    • Yield: 48 pieces
  • Parmesan Sformato with Louisiana Mushroom-Shrimp Antipasti and 'Nduja Breadcrumbs

    Parmesan Sformato with Louisiana Mushroom-Shrimp Antipasti and 'Nduja Breadcrumbs

    This savory Parmesan custard, topped with pickled shrimp and mushrooms and a sprinkling of 'Nduja breadcrumbs, is just one of many tantalizing dishes that guests will enjoy during the Wine Spectator event in NYC this weekend.

    • Yield: 4 to 6 servings
  • 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:


    • Prep Time: 1 hour, plus overnight refrigeration
    • Total Time: 4 hours
    • Yield: 8 to 10 servings
  • Quiche Lorraine

    Quiche Lorraine

    A classic dish that never disappoints, and always reminds us of one of our favorite people. Happy Birthday, Julia!

    • 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