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Famous Chefs - Emeril LaGasse recipes

A collection of recipes by Emeril LaGasse. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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From Chef and author Emeril Lagasse.

Recipe #118983

4 Reviews |  By Mole

I got this recipe from our local paper. Others say it's Emeril's recipe, but it didn't say so in the paper. Either way, it's not mine, but I tried it and it rocked. It isn't like the lasagna you normally make, as it doesn't have Ricotta or Mozzerella. But trust it, it's different and it's awesome. It actually tastes more authentic than the cheesy style lasagna. Also, original recipe called for Spinach Pasta (homemade), but I substited Barilla brand (ready to bake) shells. If you don't know how to make a bechamel, I'll post a recipe and attempt to link it.

Recipe #117936

This is from one of my children's cookbooks, "Emeril's There's A Chef In My Soup!" It's a great calcium packed side dish for the kids to enjoy.

Recipe #104424

This is another recipe from my children's cookbook, "Emeril's There's A Chef In My Soup!" Prep time does not reflect time to cool rice. Serves 8 to 12

Recipe #104625

Emeril Lagasse's bam recipe for kids. He tells the fearless "bammers" to kick it up a notch by adding 1/4 teaspoon cayenne (or more to taste) to the mix. You can sprinkle this on lots of dishes or add it to recipes.

Recipe #104844

when you want something different during passover, courtesy of emeril.

Recipe #115149

I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

Recipe #115069

I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of

Recipe #114209

From Emeril Live, a wonderful yummy snack or make it lunch with a nice salad!

Recipe #113702

Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.

Recipe #113472

From Emeril Lagasse's cookbook, New New Orleans Cooking, this is marvelous! Tweaked just a little to my liking!

Recipe #113114

4 Reviews |  By yooper

Haven't made this yet, but I'm passing this along for all the "Emeril" fans out there! These look mighty tasty indeed!

Recipe #34866

Made this tonight for my "Survivor" dinner group and it was great. Easy and fast to do with a food processor and the flavor was perfect. I was concerned about 4 teaspoons of celery seed, but it was just right. I'm definitely adding this to my favorites. This recipe is 3 WW Pts.

Recipe #22236

30 Reviews |  By BAker

I couldn't believe that you could make these cookies without flour. I saw them on Emeril and had to give them a try. An added touch is to put chocolate chips in the batter. Yum!

Recipe #71175

Yummy Emeril recipe!

Recipe #111809

I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.

Recipe #110925

1 Reviews |  By Ursie

Emeril Live. I tried this butter and it was fantastic. I wanted to share it with Recipe*zaar readers. I've used it on Steaks for an extra added treat. Thanks Emeril!

Recipe #110449

This recipe is courtesy of Emeril Lagasse. The original recipe called for Cilantro but I substituted Italian Parsley. Be sure not to overcook the shrimp and soak your bamboo skewers in hot water for at least 30 minutes.

Recipe #95539

I'm not a fan of Emeril's, but I have to say he sometimes has good recipes! This was from his show and it's a fabulous dip for veggies or sturdy crackers or whatever. I make it frequently, it's a great dish to bring if you don't want to bring something that someone else might be bringing, adding more or less heat for individual tastes.

Recipe #108892

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