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Recipes

Sizzling Skillets and Other One-Pot Wonders

  • Pot-au-feu

    This boiled dinner is based on the classic French dish. The name, when trans- lated, roughly means “a pot always left on the fire.”

  • Chicken In The Pot

    Chicken In The Pot

    Here’s a delectable country-French-inspired dish you can make in your slow cooker.

    • Yield: 4 to 6 servings
  • 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 entree or 6 appetizer servings
  • 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.

  • Rich Shrimp Stock

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

    • Yield: About 12 cups
  • Roasted Red Pepper Aïoli

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

  • Baked Eggs With Corned Beef Hash

    Baked Eggs With Corned Beef Hash

    Created especially to use up leftovers and save money, this dish has become a mainstay over the years not just for practical reasons but because it tastes good.

    • Yield: 4 servings
  • Roasted Pork Chops With Jeweled Rice Pilaf

    This jeweled rice pilaf was inspired by a dish made for me by a Lebanese friend.
    The already aromatic basmati rice is spiced with cinnamon, cumin, and allspice
    and is bespeckled with dried fruits and nuts. The pork chops are glazed with an
    orange-cardamom reduction that further enhances the flavors of this dish.

    • Yield: 4 servings
  • Skillet Strata

    Skillet Strata

    This skillet casserole rises and browns beautifully on the top and bottom yet stays nice and creamy inside.

    • Yield: 6-8 servings
  • Ancho-rubbed Flap Steak With A Warm Corn And Black Bean Relish

    Ancho-rubbed Flap Steak With A Warm Corn And Black Bean Relish

    Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself.

    • Yield: 4 servings
    Tags: steak, corn, beans