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Explore 1490 recipes, 22 articles, 3 galleries, 464 videos, and more

Red Lentil and Bulghur Salad

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Polenta Gratin with Mushroom Bolognese

Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 rib celery, peeled and chopped
  • Coarse salt and freshly ground black pepper
  • 1 clove garlic, peeled and very finely chopped
  • 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tomato, seeded and diced
  • 1 cup store-bought low-sodium chicken stock
  • 1 cup polenta
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
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Shrimp and Scallop Stew with Israeli Couscous Pilaf

Ingredients
  • 2 large leeks, white and light green parts only, washed
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 3 cloves)
  • 1 teaspoon finely chopped seeded jalapeƱo pepper
  • 1 medium carrot, peeled and cut into 1/4-inch dice
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped tomatoes (canned or in cartons), with juice
  • 1 cup dry white wine
  • 3/4 pound medium shrimp, shelled and deveined, tail section left on
  • 3/4 pound sea scallops or large bay scallops, muscle removed
  • 3 tablespoons fresh coarsely chopped cilantro leaves
  • Israeli Couscous Pilaf
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Tomatillo Chicken

Time:45 mins
Ingredients
  • 2 pounds tomatillos (husks removed), washed and halved
  • 1 tablespoon vegetable oil
  • 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
  • Coarse salt and ground pepper
  • 2 jalapenos, chopped
  • 1/2 medium white onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (15 ounces) hominy (optional), drained
  • 1/4 cup chopped fresh, cilantro
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Dipping Sauce for Chickpea and Chorizo Pasteles

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Thomas Keller's Shellfish Broth

Other Ideas:
Broth, Manila clams, Mussels, Oysters
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
  • 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
  • 1 head garlic, cloves separated, peeled, and smashed
  • 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
  • 1/4 cup tomato paste
  • 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/4 cup Pernod
  • 20 sprigs fresh thyme
  • 6 sprigs fresh parsley
  • 8 sprigs fresh tarragon
  • 3 dried bay leaves
  • 1/2 teaspoon black peppercorns
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 1 tablespoon saffron threads
  • 1 pound mussels, washed
  • 1 pound clams, such as Manila, washed
  • 1 pound oysters, washed
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Pumpkin Soup with Lotus Seeds

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Vanilla Syrup

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Crawfish Etouffee

Ingredients
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups Shrimp Stock
  • 1 cup peeled, seeded and diced tomatoes
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • Hot sauce, such as Tabasco, as desired
  • 2 pounds crawfish tails, with the fat
  • 2 teaspoons Emeril's Original Essence
  • Juice of 1/2 lemon
  • 1 cup chopped scallions
  • 1/4 cup chopped flat-leaf parsley
  • Hot cooked white rice, for serving
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Spiced Butter

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