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Recipes

Emeril's Test Kitchen

  • Roasted Rack of Lamb with Creole Mustard Crust and Apple-Mint Puree

    Roasted Rack of Lamb with Creole Mustard Crust and Apple-Mint Puree

    This is a classic Emeril's dish. Try to get domestic lamb raised in the United States if possible. If you can't find Creole Mustard, try a coarse-grain or stone-ground mustard that's not overly spicy.

    • Prep Time: 25 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 4 servings
  • 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
  • House-Smoked Salmon Cheesecake with Parmesan-Panko Crust and Chive Crème Fraîche

    House-Smoked Salmon Cheesecake with Parmesan-Panko Crust and Chive Crème Fraîche

    This savory cheesecake recipe calls for home-smoked salmon, which is hot-smoked rather than the salty cold-smoked salmon you normally see. Home-smoking salmon is very easy with a stovetop smoker, but hot-smoked salmon can also be found in some gourmet food stores or online.

    • Prep Time: 2 hours
    • Total Time: 6 hours
    • Yield: 12 to 16 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
  • Potatoes Alexa

    Potatoes Alexa

    Emeril created this dish when Billy Joel and his daughter Alexa dined at Emeril’s Restaurant way back when. The combination of the Portobello-Truffle Emulsion and the new potatoes is ambrosial. There won’t be any leftovers!

    • Prep Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 8 Appetizer servings; 24 individual potatoes
  • Wild Rice, Sausage, and Apple Dressing

    Wild Rice, Sausage, and Apple Dressing

    In this recipe, wild rice is paired with fall flavors of apples, cranberries and sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey. It can easily be adapted to be vegetarian - just remove the sausage.

    • Prep Time: 35 minutes
    • Total Time: 60 minutes
    • Yield: 8 servings
  • Caramelized Onions and Potatoes au Gratin

    Caramelized Onions and Potatoes au Gratin

    This recipe is a cross between Lyonnaise Potatoes and Potatoes au Gratin. The caramelized onions add just the right amount of sweetness to the creamy potatoes.

    • Prep Time: 20 minutes
    • Total Time: 1 hour
    • Yield: 6 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
  • Pavlovas with Passion Fruit Curd

    Pavlovas with Passion Fruit Curd

    Pavlovas are a simple meringue shell usually filled with a fruit curd or Chantilly cream and often topped with berries. Perfectly light and airy, pavlovas are a perfect spring or summer time dessert.

    • Prep Time: 2 hours to bake
    • Total Time: 2 hours
    • Yield: 6 servings
  • Roast Pork Loin With Rosemary

    Roast Pork Loin With Rosemary

    There is nothing easier than a roasted pork loin. This one is coated in Dijon mustard and rosemary giving it the flavors of France. It is simple to prepare and makes a great week night dinner.

    • Prep Time: 5 minutes
    • Total Time: 35 minutes
    • Yield: 8 servings (any leftovers are great for sandwiches.)