• Ndesousa on March 29, 2017

  Last few Emeril books were boring and just plain waste of money but he has come back to life with this cookbook. I tried the paella recipe and my guests were scraping the pot...it was that delicious! Some interesting pasta dishes as well along with new takes on classics. I really like this book and its right up there with my favorite Emeril cookbooks.

Notes about Recipes in this book

• My easy barbecue shrimp

  • Kjohns101 on July 29, 2020

    These are delicious and addicting. I’ve made the recipe a few times now.

  • bching on December 06, 2020

    Delicious sauce. It didn't reduce very quickly but the family loved it.

  • chawkins on November 04, 2021

    This was not so easy, unlike most other BBQ shrimp recipes where the eaters have to peel their own shrimp which are cooked in the shells, here the cook have to peel and devein the entire batch of shrimp and you cannot cheat and use peeled and deveined because the heads and shells are used to make the sauce. The sauce which took about an hour to reduce from five cups of liquid down to one was absolutely delicious. I saved the leftover sauce and served it on rice and noodles. The shrimp were perfectly cooked when I removed the pan from the heat and continued to cook while I mounted the butter and wound up a tad over. My sauce also looked a lot darker than the one shown in their picture, may be it will be paler if I used home-made Worcestershire rather than store-bought. I also made the jalapeño pepper biscuits, these were supposed to be cut with a 1-inch cutter, but those shown in the recipe picture seemed to be about 3 inches, mine were the size of oyster crackers.

• Classic margarita with Grand Marnier

  • twoyolks on November 28, 2022

    This has to be one of my favorite margarita recipes. It's very well balanced, not too sweet and not to harsh. It really works well.

• Christmas root vegetable soup with crispy carrot strips

  • bwhip on January 16, 2020

    Such a wonderfully perfect soup - not just at Christmas, but anytime. The flavor is sublime, with just the tiniest bit of spice to take it over the top. The crispy carrot strips are a really nice complement, though it's just fine without them too. We love this soup.

• Double chile-spiked tortilla soup

  • Aggie92 on September 25, 2022

    So good! And perfect for a rainy autumn evening. In the interest of fewer dirty dishes, I put everything in the soup pot and did not cook the chicken separately in a skillet. Also did not fry the tortillas in oil, too messy. I just baked them and thickened the soup with 3 T masa harina. I like a bit more tomato in my tortilla soup, so I added the entire can of tomato paste. Sounds excessive, but it just provides a richer, umami background flavor. Could not find a poblano pepper so I substituted canned green chiles.

• Chicken and andouille gumbo

  • twoyolks on November 18, 2019

    This was great. It had great depth of flavor. I'd probably back off on the cayenne a bit as the andouille sausage I used was already fairly spicy.

• Shrimp stock

  • Rinshin on September 27, 2018

    Excellent stock which can be used in western as well as Asian recipes. Cooking the shells in oil initially increases the shrimp flavor immensely.

  • lorloff on January 01, 2026

    I quadrupled this and found the proportions worked perfectly. I had some court boullion that I had poached salmon in and used that instead of some of the water. Makes freezing all the shrimp shells worth it. Added white wine as per Ina Garten Barefoot Contessa at home p 55 and Fish without a doubt p. 323.

• My way grouper chowder

  • twoyolks on November 02, 2020

    This is a pretty simple and fast soup with a lot of good flavor. I really enjoyed the grouper in it. I made this with shrimp stock instead of fish stock.

• My brined roast chicken

  • Aggie92 on January 30, 2016

    Fantastic, company worthy recipe! Brined overnight. The brine didn't make quite enough to completely submerge a 5 lb chicken, so I just turned it a few times. Made a few small changes, did not truss the chicken, rubbed it with olive oil instead of butter, and did not baste. My chicken did not put off much liquid or fat after the first hour of cooking and the veggies were getting a little brown so I added 1/2 cup of dry white wine to the pan. Next time I would put the aromatics intended for the chicken cavity into the bottom of the roasting pan with the rest of the vegetables and maybe just stuff a half of a lemon and some thyme into the chicken. The roasted veggies were so good and the cavity aromatics didn't add much flavor. I really liked roasting the chicken at a 350 for the whole time because I didn't get any splattering inside the oven. The only negative is the skin doesn't get as crispy, but we pull it off anyway.

• Grill-roasted lime-chile chicken

  • twoyolks on July 03, 2020

    I used this as a marinade for chicken thighs and then just grilled them. The marinade didn't add a lot of flavor and they ended up as mediocre grilled chicken.

• Chicken with Champagne and 40 cloves of garlic

  • Kjohns101 on December 11, 2017

    We really liked this. I think the lemon and mushrooms really added another flavor boost.

• Louisiana-style cassoulet

  • twoyolks on February 27, 2026

    The beans in this were spectacular. I honestly felt that there was too much meat in this. I'd probably prefer it just with smoked sausage.

• Seafood fideuà

  • Rinshin on January 12, 2020

    Taste wise this was very good but because of my lack of experience making fideua, texture could have been better. The texture was not crunchy enough on the surface but hopefully get better texture next time. I think there was too much broth relative to fideua and that was my overcompensation thinking noodles will not get soft enough. I may even go bit less than the recipe and increase the oven time. But overall, we were very pleased with the results using inexpensive bay scallops, frozen squid, and small clams. Used broken by hand capellini pasta. Photo added.

• Radish, watercress, and apple salad

  • bwhip on August 25, 2018

    This is a delightful salad, which we've enjoyed several times. The blanching takes a bit of the edge off the radishes, but they still have a nice contrasting bite to the sweetness of the apple. The champagne vinaigrette is delicious as well.

• Summer berry crisp

  • Kjohns101 on March 25, 2017

    This is my favorite berry crisp recipe. I've made it numerous times recently with frozen berries with a pint of fresh strawberries thrown in since it was winter and berries scarce. Served it on my Women's Ski weekend retreat. "This is a delicious dessert!!!" Finished it for breakfast and one woman took some home saying her husband would kiss her for bringing him this treat. Always get requests for the recipe.

  • Aggie92 on March 28, 2017

    Very good and very easy. I made a half recipe using 1 lb strawberries, 6 oz. blueberries, and 6 oz. blackberries. Baked in a 9x9-inch pan for 35 minutes. We will definitely make this again and again.

• White chocolate bread pudding with macadamia caramel sauce

  • nadiam1000 on July 10, 2022

    Made half the recipe with sliced french bread. By weight it needed 6 oz of bread for a half recipe but it seemed too soupy so I added additional bread - I was probably at 10 oz so if I made it again I would use the full weight of bread called for (12 oz) and half the custard (or double the bread by weight for full recipe). Baked in 13 x 9 pan - it was a bit shallow for bread pudding but I do not have a 10x10" pan. The caramel sauce is delicious, with or without the nuts. The bread pudding was good if a bit bland.