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Farm to Fork

  • Red Grapefruit Sorbet

    Red Grapefruit Sorbet

    You’re basically eating a fresh, frozen grapefruit when you’re eating this sorbet. However, it’s extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn’t hit you right away. Instead, it lingers lightly at the back of the tongue.

    • Yield: About 1 1/4 quarts, 4 to 6 servings
  • Nectarine And Mascarpone Tart In A Sugar Cookie Crust

    Nectarine And Mascarpone Tart In A Sugar Cookie Crust

    The nectarines and mascarpone here are a play on the quintessential flavor combo of peaches and cream, and they work extremely well together. The result is a simpler and lighter version of cheesecake that will impress even the most hard-core cheesecake aficionados. The uncooked nectarines give this tart a cool, fresh quality.

    • Total Time: 2 hours 30 minutes
    • Yield: 8 servings
  • Caramelized Peaches

    Luckily for us, peaches have a fairly long season—usually from the end of May through September. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike.

    • Yield: 2 cups
  • Roasted Garlic
    • Yield: Generous 3/4 cup
  • Spiced Zucchini Bread

    Spiced Zucchini Bread

    Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.

    • Yield: 2 loaves
  • Creamy Polenta

    Polenta, a northern Italian staple, is a dish made from ground cornmeal that is cooked into a porridge-like consistency.

    • Yield: 4 to 6 servings
  • Emeril's Homemade Mayonnaise
    • Total Time: 5 minutes
    • Yield: 1 1/2 cups
  • Fried Okra With Creamy Buttermilk Dip

    Fried Okra With Creamy Buttermilk Dip

    Fry up these bites, whip up the dip, and make some friends.

    • Prep Time: 15 minutes
    • Total Time: 30 minutes, plus time to make the dipping sauce
    • Yield: About 4 servings
    • Yield: About 11/2 cups
  • Corn Oysters

    Corn Oysters

    These fritters, though made entirely of corn, resemble fried oysters—hence their name. They are traditional summer fare, made with fresh-shucked corn straight from the field. When corn is plentiful at the market, get as much as you can and enjoy it every which way.

    • Yield: 24 fritters, 4 to 6 servings