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.


Haricot Verts


  • 12 ounces haricots verts, ends trimmed, or small thin green beans
  • 2 tablespoons unsalted butter


  • Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts, and cook, stirring, for 3 minutes.