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.
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.
A simple vinaigrette stands in here for a basting sauce and makes these veggies perfect for your next tailgating party.
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.
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.
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
Catch Emeril as he travels throughout Florida. Thursdays at 9:30 AM ET