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Recipes

Moderate

  • Homemade King Cake Doughnuts

    Homemade King Cake Doughnuts

    These delicious treats are served at Emeril's Delmonico in New Orleans during Carnival season. Being on the parade route has its perks, especially when you can enjoy these babies.

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

    • Yield: 13 doughnuts
  • 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.

  • 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
  • Barbecued Salmon with Andouille and Potato Hash

    Barbecued Salmon with Andouille and Potato Hash

    This dish is both savory and sweet, and it is still on the menu at Emeril's today. The Andouille potato hash and crispy onions paired with the our special House Made Worcestershire take this dish to another level.

    • Prep Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
  • 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
  • King's Cup

    King's Cup

    This refreshing and fruity cocktail is the perfect libation with which to toast Mardi Gras royalty. Make your own colored sanding sugar for the rim of the glass by stirring in a drop or two of food coloring.

    • Yield: 1 cocktail
  • Throwback Sazerac

    Throwback Sazerac

    The Sazerac is the New Orleans version of an Old-Fashioned.

    Available at Emeril's Restaurants in Las Vegas including Table 10, Emeril's New Orleans Fish House and Delmonico Steakhouse through February 17th, 2015.

    • Prep Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 1 cocktail
  • Pumpkin Bread Pudding

    Pumpkin Bread Pudding

    This dessert is great during the fall when pumpkin seems to be everywhere. This recipe from Table 10 was tested using a day-old loaf of ciabatta bread, but any crusty bread that is not overly dense will work well. Serve with vanilla ice cream and caramel sauce.

    • Prep Time: 30 minutes
    • Total Time: 2 hours
    • Yield: 12 to 16 servings