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Recipes

Moderate

  • 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
  • Portobello-Truffle Emulsion

    This is something Chef Emeril created in the early days at Emeril’s Restaurant and he used it on many different dishes. It is delicious on baked potatoes, with seared scallops, and is an integral part of Potatoes Alexa. Easy to make, it keeps in the refrigerator for up to 1 week.

    • Prep Time: 10 minutes
    • Total Time: 40 minutes
    • Yield: 1 ¾ cups
  • 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
  • Kicked-Up Chicken Wings with an Apple & Bourbon Glaze
    • Prep Time: 15 minutes plus marinating time
    • Total Time: 1 1/2 to 2 hours
    • Yield: About 28 wings, 4 servings
  • 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
  • Turkey Breast Stuffed with Boursin, Spinach and Walnuts
    • Prep Time: 20 minutes
    • Total Time: 1 1/2 hours
    • Yield: 6 to 8 servings
  • King Cake

    King Cake

    The Epiphany, or All Kings' Day, is twelve days after Christmas, and in New Orleans it is considered the first day of the Mardi Gras season. We celebrate with the first of the season's king cake.

    • Prep Time: 20 minutes
    • Total Time: About 4 hours
    • Yield: 20 to 22 servings
  • Old-Fashioned Cake Doughnuts

    Old-Fashioned Cake Doughnuts

    It's not too hard to make really good doughnuts at home - in fact you can make incredibly delicious doughnuts in less time than it would take to drive to the doughnut shop! The kids will love to decorate them with their favorite sprinkles after dipping them in the chocolate glaze.

    • Prep Time: 15 minutes
    • Total Time: 45 minutes to 1 hour
    • Yield: 18 to 24 doughnuts, depending on the size of your cutter
  • 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
  • Smoked Chicken Sliders

    Smoked Chicken Sliders

    If you're looking for a reason to break out the smoker, you just found it. These applewood-smoked chicken sliders with melted cheddar are filled with flavor. A delicious combination of smoky and savory, these are sure to be a crowd favorite.

     

    • Prep Time: 30 minutes
    • Total Time: 2 1/2 hours plus time to brine chicken
    • Yield: Makes 6 sliders