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Recipes

Farm to Fork

  • 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
    Tags: Shrimp
  • 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!

    • Prep Time: 5 minutes
    • Total Time: 25 minutes
    • Yield: 4 to 6 servings
    Tags: gluten free
  • Provençal-style Stuffed Zucchini

    Provençal-style Stuffed Zucchini

    Any gorgeous variety of zucchini from the market can work in this recipe. And who doesn’t love stuffed zucchini? We bake these until the zucchini is nicely cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end.

    • Yield: 6 to 8 servings
  • Eggplant Parmesan Napoleon With Spicy Tomato Sauce

    Eggplant Parmesan Napoleon With Spicy Tomato Sauce

    There are as many varieties of eggplant as there are recipes for this highly versatile vegetable, but eggplant Parmesan is one of the most commonly known preparations and is a staple in my home repertoire.

    • Yield: 6 servings
    • Yield: One 9- or 10-inch pie shell
    • Yield: About 2 1/2 cups
  • Carrot Salad

    Carrot Salad

    Gorgeous ribbons of fresh carrots are marinated here in a gaaahlicky, gingery, lemony, honey vinaigrette. Light and refreshing.

    • Prep Time: 5 minutes
    • Total Time: 20 minutes
    • Yield: 4 servings
    Tags: easter
  • Peach Freezer Jam

    Peach Freezer Jam

    If you want to preserve the fresh fruit of summer but don’t feel like standing over a hot stove and sterilizing jars, this quick, foolproof method is for you.

    • Yield: Eight 1/2-pint or four 1-pint jars