Breast of veal is an often underrated cut of meat. It is naturally self-basting and, after long, slow cooking, will provide you with the most unbelievable pan juices to drizzle over everything.
Artichoke and oyster soup is a New Orleans favorite. Pureeing the soup gives it a silky texture, and since the oysters are added at the very last minute, they are gently poached to perfection.
Recently featured on Emeril's Florida: Palm Beach.
Not only is the sandwich succulent... trust me, you'll keep going back to the pan with extra garlic bread to soak any juice leftover.
Stone ground grits are the perfect vehicle for quickly sauteed grits and sausage napped in a rich butter sauce. Wonderful either for brunch or dinner.
For all those chocolate and banana fans, here's a great and simple treat or dessert. Crunchy on the outside and soft and gooey on the inside.
Tease your guests' appetites with this flavorful remick filled with tender, flaky crabmeat, bacon and saffron pilaf. They'll be anticipating what's next!
This makes for an easy dish to swallow. Salmon is high in omega-3 fatty acids, which is good for the heart, not to mention it tastes good too!
This fresh,light and tasty meal is perfect for Springtime. However, you don't have to wait for the season to arrive if you feel like delighting yourself with this meal.
This cool, creamy soup is delightful during the summer months. Garnish the soup with the season's best tomatoes and basil and enjoy.