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Recipes

Farm to Fork

  • 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
  • Mini Potato Pancakes

    These delights are incredibly delicious on their own. Serve them for breakfast or as a side dish. Just please don’t let the kids add ketchup! Unless, of course, you made it yourself.

    • Yield: 36 potato pancakes
    • Yield: 1 cup
  • Smothered Shrimp And Andouille Over Stone-ground Grits

    Smothered Shrimp And Andouille Over Stone-ground Grits

    When the shrimper gets your shrimp for ya, use it all. There’s nothing like it.

    • Yield: 4 entrée servings, 6 appetizer servings
  • Orangecello

    Orangecello

    Try this twist on a traditional Limoncello.

    • Yield: 10 cups
  • Curry-scented Roasted Cauliflower

    Curry-scented Roasted Cauliflower

    Oh, babe. Don’t let the simplicity of this recipe fool you. This quick dish is da bomb and would be right at home on your dinner table next to roasted chicken or grilled meats. Dig in!

    • Yield: 4 to 6 servings
  • Roasted Garlic
    • Yield: Generous 3/4 cup
  • Tomato, Zucchini, And Leek Galette With Roasted Garlic Goat Cheese

    Tomato, Zucchini, And Leek Galette With Roasted Garlic Goat Cheese

    This is no ordinary pie. The vegetables roast beautifully on top of golden puff pastry, and in between there is a scrumptious goat cheese spread (which is also delicious served with your favorite toast, so make extra!).

    • Yield: 4 servings
  • 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
  • Pumpkin Custard Pie

    Of course you can make a delectable pumpkin pie with fresh pumpkin. Where do you think the canned-pumpkin-puree people got the idea? Let’s show ’em something. Use a ripe “sugar” or “pie” pumpkin to make the fresh puree, not the big, flavorless jack-o’-lantern type. Or visit your farmer’s market and experiment with other varieties of pumpkins or other winter squash that they have to offer.

    • Yield: One 10-inch deep-dish pie, 8 to 10 servings