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  • Potato Rolls

    Potato Rolls

    These slightly sweet and pillowy rolls are perfect for the dinner table and also make for a delicious sandwich.

    • Prep Time: 15 minutes
    • Total Time: 3 1/2 hours
    • Yield: 8 rolls
  • Creole Mirliton Pirogues

    Creole Mirliton Pirogues

    This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.

    • Prep Time: 30 minutes
    • Total Time: 1 1/2 hours
    • Yield: 12 servings
  • Vanilla Bean Creme Anglaise

    Vanilla Bean Creme Anglaise

    This vanilla bean creme anglaise is just perfect for the White Chocolate Macadamia Nut Bread Pudding but would be awesome on just about any dessert that would benefit from a rich, creamy sauce.

    • Prep Time: 5 minutes
    • Total Time: 15 minutes plus chilling time
    • Yield: About 3 cups
  • 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
  • Emeril's Anytime Eggnog

    Emeril's Anytime Eggnog

    Eggnog is delicious, decadent and perfect if you're hosting a party. You can bottle, cork, and refrigerate it for several days—the flavor will be even better. Shake before serving.

    • Prep Time: 5 minutes
    • Total Time: 1 hour, plus chilling time
    • Yield: 4 quarts, 8-10 servings
  • Spicy Chile-Chocolate Cake

    Spicy Chile-Chocolate Cake

    This rich yet simple chocolate cake gets a little kick from a touch of smoked Spanish paprika and espelette. Espelette is a smoky chile powder from France. If you don't have any of this in your cabinet, an equal amount of cayenne pepper will work just fine. This was created by the pastry chef at E2 Emeril's Eatery in Charlotte, N.C.

    • Prep Time: 15 minutes
    • Total Time: 1 1/2 hours
    • Yield: 10 to 12 servings
  • Tchoupitoulas Gumbo

    Tchoupitoulas Gumbo

    This hearty gumbo is full-flavored and great for a crowd. Unlike other gumbos, this recipe calls for butter or lima beans.

    • Prep Time: 20 minutes
    • Total Time: 3 hours
    • Yield: 8 to 10 servings
  • Kick Butt Gumbo

    Kick Butt Gumbo

    Traditional Louisiana gumbos are usually made with seafood, or chicken and sausage. Some gumbos have okra, but really everyone has their own recipe.  Taste this one and you’ll know how it got its name!

    • Prep Time: 30 minutes
    • Total Time: 3 1/2 hours plus overnight marinating
    • Yield: 6 to 8 servings
  • Grilled Mixed Vegetables

    Grilled Mixed Vegetables

    A simple vinaigrette stands in here for a basting sauce and makes these veggies perfect for your next tailgating party. These mixed vegetables are a great addition to any main course and there's something for everyone. Use whichever veggies you like best.

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 to 10 servings
  • Jerk Chicken Wrap

    Jerk Chicken Wrap

    The marinade alone is reason enough to make this sandwich from E2GO in Charlotte, NC. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.

    • Prep Time: 45 minutes
    • Total Time: 1 hour plus overnight for marinating
    • Yield: 8 sandwiches