Recipes

Crispy flour-and-cornmeal fried eggplant strips served with a cold Spanish salmorejo sauce of blended tomatoes, olive oil, and sherry vinegar, garnished with hard-boiled egg and cured ham.

Copycat Boston Market stuffing made with English muffins, croutons, and canned vegetables blended with herbs and chicken broth — moist and deeply savory.

A chunky, satisfying broccoli and mature cheddar soup — simple pantry ingredients blended into a rich, warming bowlful.

Romaine, cheddar, tomatoes, green onions, olives, and corn chips tossed in a creamy blended avocado-lemon dressing.

Creamy mashed potatoes blended with celery root for a uniquely earthy, delicate flavor.

A vibrant tartar sauce blended with fresh cilantro, lime juice, garlic, and red onions — a punchy condiment for fried fish, shrimp, or crab cakes.

Lump crab meat blended with mayo, dry mustard, Worcestershire, lemon, and Tabasco, stuffed into seafood shells, topped with cracker crumbs, and baked until golden.

A rich and creamy blended broccoli soup with parsnips, carrots, mushrooms, and a touch of Parmesan.

A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.

A wonderfully simple blended celery and potato soup with half-and-half — a velvety, endlessly seasona-ble comfort soup.

A flexible cream soup that works with broccoli, green beans, or asparagus — blended smooth with milk and herbs.

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

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 refreshing chilled fruit soup blended with banana, peach, cantaloupe, honey, mint, and sour cream — wonderful as a summer first course.

A simple French-style raw blended gazpacho with cucumber, tomatoes, red pepper, garlic, olive oil, and a splash of Tabasco — served chilled.

Twice-baked style mashed potato casserole blended with cheddar cheese, sour cream and chives. A rich, crowd-pleasing side that can be made ahead.

A simple, creamy blended soup of orange lentils, leek, carrot, and bacon, silky smooth after pureeing.

Combine lemon juice and grated lemon rind or lemon extract; gradually stir in sweetened condensed milk. Add egg yolks and stir until well blended. Pour into chilled pie shell. Add cream of tartar to e

A colorful onion and mixed pepper soup in beef stock with tomato purée — partially blended for a lovely textured finish. Freezes beautifully.

Classic potato leek soup — leeks gently softened in olive oil, simmered with cubed potatoes in chicken stock, then blended silky smooth.

A classic German potato soup blended smooth and served with buttery croutons and fresh chives.

A simple, naturally creamy pumpkin soup blended with soaked cashews and fresh ginger — vegan, wholesome, and full of flavor.

A clean, vibrant blended spinach soup with chicken broth and milk — simple, fast, and beautiful garnished with lemon and chives.

A simple, creamy blended German zucchini soup with tomatoes, vegetable broth, and fresh herbs.