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Entries tagged with 'Emeril Lagasse'

Cook the Book: Corn, Tomato, and Lobster Salad

Serious Eats Caroline Russock 3 comments

I was delighted to come across this Corn, Tomato, and Lobster Salad in Farm to Fork by Emeril Lagasse since it was a fancy riff on the salad that I had happily been enjoying for weeks. And the addition of lobster to already fantastic summer corn and tomatoes couldn't be anything short of magical. More

Wild Mushroom Ragout over Creamy Polenta

Serious Eats Caroline Russock 1 comment

The following recipe is from the July 22 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One might expect that a New Orleans-based chef like Emeril Lagasse is a big meat eater,... More

Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

Serious Eats Caroline Russock 4 comments

Once I brought the beets and chard home I turned to the pages of Farm to Fork by Emeril Lagasse for a bit of inspiration. And what I found was this Roasted Beet Salad with Walnut Dressing and Cheese Crisps. Roasted beets? Yes, please. But raw chard? I had never used it in its raw state but the young chard that I brought home had much thinner, softer leaves that seemed like they would work beautifully in a salad. More

Cook the Book: Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

Serious Eats Caroline Russock 4 comments

This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril's newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It's a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. More

Cook the Book: Cheesy Herbed Popovers

Serious Eats Caroline Russock 7 comments

These Cheesy Herbed Popovers from Farm to Fork by Emeril Lagasse are possibly even simpler to put together than other recipes that I've made in the past, since all of the batter ingredients are simply whizzed together in the blender. The popovers are a wonderful way to use any leftover chunks of cheese and miscellaneous herbs that you have on hand. More

Cook the Book: Spicy Tomato Jam

Serious Eats Caroline Russock 3 comments

I recently encountered the kind of dilemma that only occurs in mid-summer. I was packing to go away for the weekend when I noticed the bowl of beautiful, perfectly ripe tomatoes sitting on the counter. The problem? The tomatoes would be way past their prime by the time I returned Sunday night. As I sat pondering their fate, I flipped through the pages of Farm to Fork by Emeril Lagasse and came up with an ideal solution: this quick Spicy Tomato Jam. More

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