Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Parched Peanuts


  • Fill a large cast-iron skillet nearly full of fresh (green) or dried peanuts in the shells. Place the skillet in the oven and bake at 275º for about one and one-half hours, stirring often. Remove from the oven and enjoy warm, crunchy parched peanuts--great on a cool fall day.