Food Kick It Up a Notch With These Emeril Lagasse Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 22, 2023 Trending Videos Close this video player Photo: Greg DuPree Emeril Lagasse just might be America's foremost top-of-mind celebrity chef; after all, he's been filling big shoes since he took over as executive chef at New Orleans staple Commander's Palace in 1982, just four years out of culinary school. In 1990, he opened his first restaurant, Emeril's, and by 1993, he was regularly appearing on the Food Network, where he's hosted more than 2,000 shows. He operates five restaurants, has authored nearly 20 cookbooks, and has received endless honors, including multiple James Beard Awards. Here, the star chef shares a selection of his delicious recipes, including classic dishes such as Oysters Rockefeller, Steak Diane, and Shrimp Creole, which he contributed to Food & Wine during a visit to the test kitchen in 1984. 01 of 19 Oysters Rockefeller Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen First created at Antoine's Restaurant in New Orleans in 1899, this famous baked oyster dish was named for the Rockefeller family because of its incredibly rich sauce. Try making it at home with Emeril Lagasse's expert recipe. Get the Recipe 02 of 19 Overstuffed Twice-Baked Potatoes William F. Dickey II "These potatoes are so large and filling that we have customers who order this as their entrée," says Emeril Lagasse. He calls them overstuffed because he adds an extra baked potato to the stuffing mixture. Feel free to scale them down by baking and mashing only four (instead of the five used here), or use smaller potatoes. Get the Recipe 03 of 19 Steak Diane Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen When planning the 1998 reopening of the Emeril's Delmonico in New Orleans after a historic renovation, Emeril Lagasse wanted to bring back the tableside service that was so popular in dining rooms long ago. Steak cooked Diane-style has come to mean sautéing thinly sliced or pounded filet mignon in butter and then flambéing and basting it in a luxe Cognac sauce; Lagasse adds sliced mushrooms to the pan for more rich flavor. Get the Recipe 04 of 19 Shrimp Creole Greg DuPree Lagasse's spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity — onion, celery, and green bell pepper — mixed with garlic and sautéed in butter until tender. In 2018, we named this recipe one of our 40 best. Get the Recipe 05 of 19 Clam Chowder © David Malosh Emeril Lagasse created this creamy chowder, which is rich with clams, potatoes, and corn, based on the ones he ate while growing up in Massachusetts. He demonstrated how to make his chowder while presenting at the Food & Wine Classic in Aspen in 2007. Get the Recipe 06 of 19 Fettuccine with Spicy Shellfish © Christina Holmes Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo, garnished with fresh shredded basil and Parmigiano-Reggiano. Pair it with a robust, cherry-rich rosé. Get the Recipe 07 of 19 Emeril's Muffuletta © Brian Doben The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables. Get the Recipe 08 of 19 E.J.'s Vegetable Noodle Soup Kana Okada In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. "It's one of the first dishes I cooked for E.J. and Meril," says Emeril Lagasse. "It's great for young kids." Get the Recipe 09 of 19 Apple Pie Granita Kana Okada Natural-style apple juice is less filtered than the standard variety. Here, Lagasse transforms it into a refreshing granita. Get the Recipe 10 of 19 Pork and Clam Cataplana © Quentin Bacon This dish relies on a lot of good Portuguese olive oil; with the wine, it creates a delicious sauce to soak up with crusty Portuguese bread. The recipe originated in the southern Algarve region, where cooks use a special copper pan called a cataplana. Since few people in the U.S. have them, Emeril Lagasse suggests trying a deep skillet with a tight lid. Get the Recipe 11 of 19 Sautéed Radishes with Orange Butter © Con Poulos For this dish, Emeril Lagasse sautés radishes and their greens with bacon, shallots, and orange juice until they're perfectly crisp-tender. Get the Recipe 12 of 19 Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu © David Malosh This simple Emeril Lagasse recipe is from the 2007 Food & Wine Classic in Aspen. Get the Recipe 13 of 19 Piri Piri Pasta © Ryan Robert Miller This is another Emeril Lagasse recipe from the 2007 Food & Wine Classic in Aspen. The pasta is loaded with lobster, shrimp, chorizo, clams, mussels, and oysters, all bathed in the Portuguese chile sauce called piri piri. Get the Recipe 14 of 19 Marinated Black-Eyed Pea Salad © Quentin Bacon Emeril Lagasse usually serves this salad at room temperature as a first course with slices of smoked ham and cheese, and crusty bread — Portuguese or not. Get the Recipe 15 of 19 Pasta with Roasted Squash, Sausage, and Pecans © Con Poulos Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish. Get the Recipe 16 of 19 Rice Pudding © Quentin Bacon This classic dessert is served at almost every Portuguese celebration, but it originated in the Minho province, where Emeril Lagasse's mother's family is from. The pudding is very sweet — as are most desserts in Portugal — but this recipe has been modified to American tastes. Get the Recipe 17 of 19 Shrimp and Corn Bisque © Quentin Bacon Emeril Lagasse uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup. Get the Recipe 18 of 19 Grilled Shrimp Summer Rolls Kana Okada "Kids love rolling food in rice paper," Lagasse says of this family-friendly dish. The rolls are served with a dipping sauce made from soy sauce, rice vinegar, honey, garlic, ginger, sesame seeds, scallion, and sesame oil. Get the Recipe 19 of 19 Madeira-Braised Short Ribs with Parslied Potatoes © Quentin Bacon Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit