Calling all caramel and chocolate lovers out there! This one is for you. The Dulce de leche is not only inside the brownie-- it is swirled on top too. These can also be cut into bite-size pieces, stacked on a cake stand and added to a dessert buffet. Perfect for a party.
This pie is a favorite at Emeril's Delmonico in New Orleans. The lime meringue, grilled pineapple, cashew crust, and rum caramel sauce make this a truly decadent and delicious dessert. Make it ahead of time so that you can enjoy time with your dinner guests.
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.
This simple tomato sauce is delicious on the Veal Parmesan Po'boy but would also work well on top of pasta or pizza. Don't skimp on the olive oil -- it emulsifies into the sauce as it simmers and really adds a lot to the overall flavor.
Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. This po'boy is currently on the Friday Lunch menu at Emeril's Delmonico in New Orleans.