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  • Soft-Shell Crabs with Spring Vegetables
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Yield: 4 servings
  • Crabmeat Remick

    Crabmeat Remick

    Crabmeat Remick was originally created about 1920 at The Plaza Hotel in New York City and named in honor of the then current president of the stock exchange, William Remick. With our abundance of local blue crab the recipe was quickly adopted as our own. It was a signature item at The Pontchartrain Hotel’s Caribbean Room for many years, as well as being featured at Delmonico as far back as the 1950s. Today at Emeril’s Delmonico, it is immensely popular. The recipe itself is wonderfully simple but nevertheless quite elegant. Splurge on a pound of jumbo lump crabmeat, and invite some good friends over.

    • Yield: Six ramekins or nine toasts
  • 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
  • Southeast Asian Egg Rolls

    Southeast Asian Egg Rolls

    The Vietnamese version of egg rolls is slightly different from its Chinese cousin. Rather than being stuffed with meat and cabbage, they’re filled with a combination of pork, shrimp, and cellophane noodles. They’re traditionally made with rice paper wrappers, which gives them a light, crispy skin.

    • Yield: 40 egg rolls
  • Smoked Chicken Sliders

    Smoked Chicken Sliders

    If you're looking for a reason to break out the smoker, you just found it. These applewood-smoked chicken sliders with melted cheddar fromm E2 Emeril's Eatery are filled with flavor. A delicious combination of smoky and savory, these are sure to be a crowd favorite.


    • Prep Time: 30 minutes
    • Total Time: 2 1/2 hours plus time to brine chicken
    • Yield: Makes 6 sliders
    Tags: tailgating
  • Oysters Bechamel

    Oysters Bechamel

    This delicious oyster recipe comes from E2 Emeril's Eatery in Charlotte, NC.

    • Yield: Serves 4 to 6
  • Delmonico's Creole Glazed Turkey Wings

    Delmonico's Creole Glazed Turkey Wings

    Try mixing it up at your next tailgate or party. This kicked-up turkey wing recipe comes from Delmonico Steakhouse in Las Vegas. These wings are a little outrageous but won’t disappoint!

    • Prep Time: 30 minutes
    • Total Time: 4 hours
    • Yield: 8 servings
  • Grilled Halloumi with Truffle Tomato Relish

    Grilled Halloumi with Truffle Tomato Relish

    Spelled halloumi or haloumi, this is a firm, salty cheese made from sheep's milk.  It melts very slowy so it holds up well to being grilled or pan fried.  If you like, brush slices of crusty bread with olive oil and grill them too.  Great alongside or you can top each slice with the cheese and tomato relish.

    • Prep Time: 15
    • Total Time: 30
    • Yield: 6 servings, about 3 cups tomato relish
  • Grilled Oysters on the Half Shell

    Grilled Oysters on the Half Shell

    These oysters cook in no time -- as soon as they plump and sizzle around the edges, they're done. Serve with crusty French bread for soaking up all the garlicky, buttery goodness.

    • Prep Time: 30 minutes plus time to shuck oysters
    • Total Time: 1 hour plus time to shuck oysters
    • Yield: 6 appetizer servings
  • Tomatoes on the Fence

    Tomatoes on the Fence

    What a great way to use the sweet cherry tomatoes of summer! Explore your local farmer's markets to get small tomatoes of all shapes and colors...and don't forget the simple basil-garlic oil for a huge hit.

    • Prep Time: 5 minutes, plus time for soaking skewers
    • Total Time: 1 hour
    • Yield: 4 - 6 servings