Recipes

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 slow-simmered Bolognese-style meat sauce using equal parts ground beef, veal, and pork with tomatoes, herbs, and Parmigiano-Reggiano — yields 1.5 to 2 quarts.

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.

Fresh mussels steamed in white wine with a Pernod-scented broth, julienned vegetables, cream, and herbs, served with crusty bread.

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.

Emeril's Peach Torro (Milk, Fruit, And Sugarcane Alcohol) from Emeril.

Emeril's signature pizza with Italian sausage, roasted peppers, mozzarella and fresh basil on a homemade dough.

A rustic English pub lunch built around a homemade pate en croute — ground veal, pork, chicken livers, and boiled ham in brandy-port marinade, baked in pastry with soft-boiled eggs inside, served with brown bread, blue cheese, and cornichons.

A hearty one-pot sausage braise with caramelized onions, bacon, Creole mustard, dark Turbo Dog beer, sauerkraut, and five pounds of assorted sausage.

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.

Crispy hand-grated potato latkes with julienned onion and baking powder for lightness, served with applesauce, sour cream, and a dollop of caviar.