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  • Caper Parsley Aïoli

    This simple condiment really makes this dish. Should you happen to have any left over, it would be right at home next to roasted or grilled meats, fish, or veggies.

  • Sauteed Chicken Cutlets With Dijon-tarragon Sauce

    Sauteed Chicken Cutlets With Dijon-tarragon Sauce

    Chicken and Dijon mustard are a match made in heaven.

    • Yield: 4
    Tags: jc100
  • Chocolate Mousse

    Chocolate Mousse

    This recipe is delicious and might just become your go-to dessert! It only consists of four components that you combine at the end: melted chocolate, sugar and yolks, meringue, and whipped cream. Of course you’ll want extra whipped cream and plenty of shaved chocolate for on top.

    • Total Time: 1 hour plus 2 hours and up to overnight for chilling
    • Yield: Enough mousse for one 9-inch 4-layer cake; serves 4 to 6 in dessert cups
  • Chicken In The Pot

    Chicken In The Pot

    Here’s a delectable country-French-inspired dish you can make in your slow cooker.

    • Yield: 4 to 6 servings
    • Yield: About 1 pound (2 cups)
  • Escargots In A Pastry Dome

    Emeril’s take on the French classic, escargot.

    • Yield: 8 servings
    Tags: jc100
  • Crème Brûlée

    Crème Brûlée

    Crème Brûlée has been a popular dessert in New Orleans for years, probably because it’s a great dish to serve after a large, rich meal. There are a lot of flavored versions, but this one is a classic.

    • Prep Time: 15 minutes
    • Total Time: 2 hours plus time to chill
    • Yield: 6 servings
  • Sauce Supreme

    An incredibly rich sauce similar to a veloute. It just may be the French version of an upscale country gravy.

    • Yield: 2 cups
    • Yield: About 1 1/4 cup