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

Contemporary American

  • Bordelaise Butter

    In classical French cuisine, a bordelaise sauce is a rich red wine demiglace sauce traditionally mounted with bone marrow. In our Creole tradition, however, bordelaise has come to mean a garlic butter or garlic, butter, and olive oil sauce. At Emeril's Delmonico, we use this Bordelaise Butter as the basis of our pasta bordelaise, such as the Delmonico Fried Oyster Bordelaise.

    • Prep Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 1 pound compound butter
  • 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
  • Layered Chicken Enchiladas

    Layered Chicken Enchiladas

    A casserole favorite adapted to the slow cooker. You can easily make this with beef or chorizo: brown ground beef seasoned with salt and pepper, or the sausage, in a pan—the most important thing is to render as much fat as possible—and just replace the chicken. Or really change it up and substitute drained canned beans. So versatile!

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 8 to 10 servings
  • Frisee Salad with House Smoked Salmon, Toasted Almonds, and Tarragon-Citrus Vinaigrette

    Frisee Salad with House Smoked Salmon, Toasted Almonds, and Tarragon-Citrus Vinaigrette

    This elegant salad was part of a recent Reveillon menu at NOLA Restaurant. It would make a wonderful starter to any meal.

    • Prep Time: 20 minutes
    • Total Time: 1 hour
    • Yield: 6 to 8 servings
  • Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Creole Duck Breast with Abita Beer Glaze and Sour Apples

    Farm raised duck breast is as meaty and delicious as a good steak. This recipe from Table 10 has you roast the duck breast with apples and cinnamon and then glaze it with dark beer. The recipe calls for Abita Turbo Dog, which is a local brew in New Orleans, but any stout, bitter beer will do.

    • Prep Time: 5 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings
  • Pavlovas with Passion Fruit Curd

    Pavlovas with Passion Fruit Curd

    Pavlovas are a simple meringue shell usually filled with a fruit curd or Chantilly cream and often topped with berries. Perfectly light and airy, pavlovas are a perfect spring or summer time dessert.

    • Prep Time: 2 hours to bake
    • Total Time: 2 hours
    • Yield: 6 servings
  •  Asparagus and Crabmeat Salad

    Asparagus and Crabmeat Salad

    You know spring is upon us when asparagus is plentiful at the market and in Louisiana crabs are in season right about the same time. These two spring ingredients make a great pair!

    • Prep Time: 10 minutes
    • Total Time: 15 minutes
    • Yield: 4 servings
  • Sour Cream Apple Cake

    A great fall or winter cake that is extra moist with the addition of sour cream to the batter. Check it out!

    • Yield: 12 servings
    Tags: fall
  • Cheese And Beer Soup

    Cheese And Beer Soup

    You'll LOVE this soup. And be sure to add the Cheesy Popcorn to it to really send it over the edge.

    • Yield: 2 quarts, 8 servings
  • Cold Cucumber Soup

    Cold Cucumber Soup

    A great vegetarian, no cook soup. Plus it's great for the warmer months.

    • Yield: 2 1/2 quarts, 8 to 10 servings