No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipes

Any

  • Carnival Punch

    Carnival Punch

    A punch is a great way to serve a thristy crowd. Whip this up for your Mardi Gras party or sample it at NOLA Restaurant this Mardi Gras season.

    Available at NOLA Restaurant through February 17th, 2015.

    • Yield: 1 drink
  • A Flambeau Wedding

    A Flambeau Wedding

    A flambeau is a torch used during Mardi Gras parades. This cocktail is lit on fire so be careful when making it at home. The Flambeau Wedding is also available at Emeril's New Orleans throughout the Mardi Gras season.

    Available at Emeril's New Orleans through February 17th, 2015.

    • Yield: 1 drink
  • Crawfish and Sausage Jambalaya

    Crawfish and Sausage Jambalaya

    Right around Carnival, crawfish start showing up at the markets and everyone has a hankering for their first taste of the season. This is a hearty and filling jambalaya that is a meal in itself. Just what partygoers need to keep their strength up.

  • Classic Hurricane

    Classic Hurricane

    Nothing says Mardi Gras like a hurricane. Emeril's Delmonico, located on St. Charles Avenue, is serving these throughout Carnival season.

    Available at Emeril's Delmonico through February 17th, 2015.

    • Yield: 1 drink
  • Green Onion Coulis

    This is an incredibly easy sauce to make and can be used on any number of dishes. It is paired with a Crab and Corn Cheesecake but would also go well with crab cakes or corn fritters.

    • Prep Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 2 cups
  • Chile-Glazed Crispy Confit Duck Wings with Blue Cheese Crème Fraiche and a Shaved Celery and Grape  Salad

    Chile-Glazed Crispy Confit Duck Wings with Blue Cheese Crème Fraiche and a Shaved Celery and Grape Salad

    In this more recent addition to the menu at Emeril’s, Chef David Slater combines all the flavors of traditional buffalo chicken with delicious duck confit to create a kicked-up classic dish.

    • Prep Time: 15 minutes, plus time to make the glaze and blue cheese sauce
    • Total Time: 6 hours
    • Yield: 6 servings
  • Crab and Corn Cheesecake with a Green Onion Coulis

    Crab and Corn Cheesecake with a Green Onion Coulis

    Back when Emeril's Restaurant first opened, Emeril often experimented with various savory cheesecake recipes and flavor profiles. This corn and crabmeat version quickly became one of his favorites.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 8 to 10 servings
  • Pho Ga (Chicken Pho)

    Pho Ga (Chicken Pho)

    This Vietnamese-inspired soup is a nod to the prevalence of Vietnamese food in New Orleans. Both Chef Emeril and Chef Slater love Vietnamese food. Therefore, hints of this cuisine often appear on the menu at Emeril's.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 4 to 8 servings
  • Duck and Wild Mushroom Gumbo

    Rich and hearty!

    • Prep Time: 30 minutes
    • Total Time: 2 1/2 hours
    • Yield: 3 quarts
  • 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