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Recipes

Crawfish Pierogi with Lemony Brown Butter and Tarragon
- Yield: 4 ½ to 5 dozen pierogi, 8 to 10 servings
Tags: Emeril Tailgates
Parker House Rolls
- Yield: 20 rolls
Day of the Dead Cookies

Boo! Whether you're making these for a Halloween party or for a Day of the Dead celebration, these spiced chocolate cookies are reminiscent of Mexican hot chocolate and are sure to delight your friends. Take your time decorating them and have fun with all of the colors!
- Prep Time: 15 minutes
- Total Time: 2 days (including inactive time for frosting to dry)
- Yield: 18 4-inch cookies
Tags: Halloween
Mushrooms on the Forest Floor

A brilliantly delicious first course in which toasted pumpernickel bread crumbs pose as dirt and roasted mushrooms and beets rest on the "forest floor" along with ashen goat cheese, spicy mizuna and baby arugula lettuce leaves. The whole assemblage gets drizzled with a luscious truffle vinaigrette. Talk about good! This is the brain child of Chef David Slater, who along with Chef Emeril will be preparing this dish for guests at the Naples Winter Wine Festival this week.
- Yield: 4 to 6 appetizers
Honey Vanilla Nougat with Pistachios Almonds and Cherries
- Prep Time: 25 minutes
- Total Time: 1 hour
- Yield: 48 pieces
Tags: Holiday Gifting
Parmesan Sformato with Louisiana Mushroom-Shrimp Antipasti and 'Nduja Breadcrumbs

This savory Parmesan custard, topped with pickled shrimp and mushrooms and a sprinkling of 'Nduja breadcrumbs, is just one of many tantalizing dishes that guests will enjoy during the Wine Spectator event in NYC this weekend.
- Yield: 4 to 6 servings
Cajun Storm

Spiced rum and passion fruit provide the perfect storm for your next party.
- Yield: 1 cocktail
Tags: anytime cocktails, Game Day Drinks, Party Like Its the Playoffs
Meril's House-made Boudin
- Prep Time: 1 hour
- Total Time: 3 to 4 hours
- Yield: 5 1/2 pounds
Veal Braciolone with Tomato Braised Escarole and Creamy Polenta

This luscious veal roulade is just one of the courses that guests will enjoy at the James Beard “Taste New Orleans” benefit dinner in celebration of New Orleans’ 300^th Anniversary at Emeril’s Delmonico. Six Chefs including Emeril’s Director of Culinary David Slater, Delmonico Chef de Cuisine Anthony Scanio, Leah Chase of legendary Dooky Chase Restaurant, Carl Shaubut of DTB, Jana Billiot of Restaurant R’volution and JBF Award Winner Emily Luchetti are coming together to create the menu for this amazing dinner. This recipe is what we, as host Chef and Restaurant, will be serving for the main course. For more information and to check for available seats visit: https://www.jamesbeard.org/events/taste-america-new-orleans-dinner-2018-emerils
- Prep Time: 1 hour, plus overnight refrigeration
- Total Time: 4 hours
- Yield: 8 to 10 servings
Quiche Lorraine

A classic dish that never disappoints, and always reminds us of one of our favorite people. Happy Birthday, Julia!
- Prep Time: 15 minutes, plus time to make the pie crust
- Total Time: 2 hours
- Yield: One 9- or 10-inch quiche, 6 to 8 servings
Tags: Julia Child Favorites, breakfast