Recipes

A classic New Orleans brunch dish - poached eggs on artichoke bottoms over creamed spinach, topped with hollandaise sauce.

Copycat El Torito salad with a unique cilantro-pepita dressing made with roasted Anaheim chiles, Cotija cheese, and roasted pumpkin seeds.

Emeril's own home-brewed amber ale made with light malt syrup, hops, and dry yeast — fermented for 1.5 weeks then bottle-aged 2-3 weeks for a rich, hoppy result.

Three cups of balsamic vinegar reduced down to a rich, syrupy glaze — perfect drizzled over salads, grilled meats, or cheese.

A refreshing Champagne Bellini made with a homemade frozen peach-sugar syrup thinned to a juice and poured into Champagne flutes.

Emeril's signature Bloody Mary mix — fresh horseradish, garlic, lemon, and tomato juice blended smooth with Worcestershire and Crystal hot sauce, chilled 6 hours.

Emeril's signature spiked coffee — a cocoa-rimmed old-fashioned glass filled with Kahlua, Amaretto, hot coffee, and sweetened whipped cream.

A rich egg noodle kugel with cottage cheese, sour cream, and vanilla custard, topped with a crunchy brown sugar-pecan-cinnamon streusel.

A showy dessert cocktail — clusters of white-chocolate-dipped grapes served over shaved ice with Absolut Kurrent Vodka and a splash of Chambord.

Rich and buttery Emeril-style mashed potatoes - slightly lumpy for texture, finished with heavy cream and white pepper.

A classic Southern mint julep with muddled spearmint, simple syrup, crushed ice, bourbon, and a touch of Grand Marnier.

A rich, nutty mole sauce made from roasted poblanos, pumpkin seeds, pistachios, pine nuts, tamarind, and cane syrup — yields 2 to 2.5 cups.

A layered parfait of pound cake, spiced pear coulis, pastry cream, and whipped cream, topped with toasted pecans — assembled in parfait glasses.

A Brazilian-inspired milk-and-fruit cocktail — ripe peaches blended with half-and-half and sugarcane alcohol, chilled overnight and garnished with fresh peach wedges.

A sticky, sweet Pennsylvania Dutch-style shoofly pie with a cane syrup and brown sugar filling, layered with a buttery crumb topping, baked in two pastry shells.