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Sizzling Skillets and Other One-Pot Wonders

  • True Bolognese

    True Bolognese

    My entire family looks forward to the days when I prepare this simple, comforting dish.

    • Yield: 5 cups meat sauce, 4 servings
  • Rabbit Ragout Over Pappardelle

    Rabbit Ragout Over Pappardelle

    Though this is traditional hunter’s fare, here’s a great recipe for domesticated rabbit. It’s stewed with vegetables and garlic in red wine until mouth- wateringly tender and served with pasta.

    • Yield: 4 to 6 servings
  • Semolina Pizza Dough

    If you’re making this dough way ahead of time, divide it into two portions after the first rise, roll each portion into a ball, cover, and refrigerate it until ready to use, up to overnight. If refrigerated, allow the dough to return to room temperature for about 20 minutes before rolling it out.

    • Yield: Makes enough dough for two 12-to 14-inch pizzas
  • Chicken Pot Pie With A Biscuit Top

    Chicken Pot Pie With A Biscuit Top

    This homespun classic comes to the table in the skillet it is cooked in, topped
    with herbed buttermilk biscuits that kick its comfort level up to new heights.

    • Yield: About 6 servings
  • Cajun Shrimp Stew

    Cajun Shrimp Stew

    This comforting, simple stew is a Cajun dish that many home cooks in Louisiana enjoy. It is easy to make and feeds a bunch.

    • Prep Time: 30 minutes
    • Total Time: About 2 hours
    • Yield: 6 to 8 servings
  • Southern-style Chicken And Dumplings

    Southern-style Chicken And Dumplings

    This is the real-deal down-South chicken and dumplings. The dumplings feel
    like little pillows in your mouth, the chicken is meltingly tender, and the broth,
    well, it’s simply delicious.

    • Yield: 4 quarts, 6 to 8 servings
  • Roasted Red Pepper Aïoli

    Aïoli is a Provençal garlic mayonnaise served as a condiment for fish, meat, and poultry.

  • Rich Shrimp Stock

    This stock is so easy to make, yet so flavorful.

    • Yield: About 12 cups
  • Caper Parsley Aïoli

    This simple condiment really makes this dish. Should you happen to have any left over, it would be right at home next to roasted or grilled meats, fish, or veggies.

  • Seared Scallops With Savoy Cabbage, Fingerling Potatoes, Pink Ladies, And Sultanas

    Seared Scallops With Savoy Cabbage, Fingerling Potatoes, Pink Ladies, And Sultanas

    Mix it up and serve scallops as a main course. The sweetness from the apple cider and golden raisins gives this dish great flavor.

    • Prep Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 4 main- course or 6 appetizer servings