Em-i-lis Recipes
Mar 2nd, 2012 by Em-i-lis
- Breads
- Coriander and Cilantro Flatbreads
- Cornbread Muffins with a Kick
- Em-i-lis’ Louisiana Garlic Bread
- Fantastic Whole Wheat Pizza Crust
- Fennel and Sultana Bread
- Grape and Rosemary Focaccia
- Kale- and Fontina-stuffed Flatbread
- Pumpkin Bread with Prunes and Walnuts
- Red-Chili Cornbread
- Savory Cheddar Biscotti
- Spring Onion, Leek and Bacon “Cupcakes”
- Thyme Gougères
- Whole Wheat Honey Molasses Bread
- Breakfasts
- Coriander Sugar Poached Figs
- Corn-Rhubarb Hush Puppies
- Ginger Peach Muffins
- Lemon-Blueberry-Ricotta Pancakes
- Molly’s Cinnamon Rolls
- MrsLarkin’s Royal Wedding Scones
- Orange Coriander Cherry Muffins
- Our Boys’ Favorite Muffins
- Spelt-Cherry-Cardamom Scones
- Spelt-Pistachio-Cardamom Pancakes with Mangoes and Cream
- Strawberry (Lavender if you like) Muffins
- Vegan Walnut-Date Scones
- Whole Wheat Oatmeal Pancakes
- Whole Wheat Pumpkin Plum Muffins
- Desserts
- Almond Cake with Lemon and Crème Fraîche Glaze
- Almond Joy-Cardamom Ice Cream
- Amsterdam Appeltaart (Apple Tart)
- Apple Cake
- Aunt Da’s Tea Cakes, reimagined
- Bread Pudding with Caramel Whiskey Sauce
- Bread Pudding, Vanilla-Apple, with Caramel Whiskey Sauce
- Butter Cookies
- Buttermilk Plum Cake
- Candied Kumquat and Ricotta Tart
- Caramel
- Caramel Whiskey Sauce
- Celery Gelato with Rhubarb Compote
- Chai Tea Flan
- Chocolate Cake, Best-Ever
- Cocoa Brownies with Browned Butter and ? Nuts
- Cocoa Cookies with Chocolate Chips and Walnuts
- Coconut Cream Pie
- Coconut Macaroons with Almonds and Cherries
- Crème Fraîche – Goat Cheese Cheesecake with Sour Cherries
- Em’s Blackberry Pie
- Em-i-lis’ Raspberry-Lemon Cheesecake
- French Yogurt Cake with a Strawberry-Rhubarb Swirl
- Grilled Mango Sundae for Adults
- Honey and Cinnamon Whey Rice Pudding
- Honey and Spiced Fig Ice Cream
- Huguenot Torte
- Lemon-Lime Glazed Cake
- Mango Tres Leches Cake
- Meyer Lemon Cake
- Milk Chocolate-Caramel Tart with Hazelnuts and Espresso
- Nanny’s Lemon Meringue Fluff Pie
- Nanny’s Lemon-Lime Refrigerator Sheet Cake
- Nonna’s Breakfast and Dessert Farina Cake
- Pecan Oatmeal Pie
- Pumpkin Cheesecake
- Renee and Steve’s Rum Balls
- Rhubarb Cherry Hibiscus Crumble
- Sara Jane’s Buckeyes
- Spiced Chocolate Madeleines with Espresso Cream Sauce
- Stir-and-Roll Pie Crust
- Strawberry Cake or Cupcakes
- Strawberry-Rhubarb Pie, Version 1
- Strawberry-Rhubarb Pie, Version 2
- Vanilla (or Chocolate) Cake, Vegan
- Watermelon popsicles
- Whipped Cream-Mascarpone Frosting
- Aunt Da’s French Silk Pie
- Em-i-lis’ Cocoa Pie Crust
- Dips/Crostini/Other Appetizer-Type Yummies
- Artichoke-Olive Dip
- Cheesy Mashed Potato Puffs
- Em-i-lis’ Not-Deviled Deviled Eggs
- Em-i-lis’ Sage, Pear, Walnut, Caramelized Shallot and Blue Cheese Crostini
- Em-i-lis’ Southern Greens Crostini
- Em-i-lis’ Tea Sandwich with Goat Cheese, Fig Spread and Marcona Almonds
- Em-i-lis’ Tea Sandwich with Roast Chicken, Sharp Cheddar and Apple Chile Chutney
- Fava Bean Crostini
- Grilled Bread with Thyme Pesto
- Jezebel Sauce
- Louisiana Cheese and Sausage Balls
- Lusty Sungold Love
- Mediterranean Feta Salsa
- Radish Fritters with Pistachio-Yogurt Sauce
- Seared Radish and Hakurei Turnip Crostini
- Dressings and Sauces
- Arugula Mayonnaise
- Basic Tomato Sauce
- Chimichurri Sauce
- Cranberry Pomegranate Relish
- Dandelion Greens Spread
- EASY Vinaigrette
- Em-i-lis’ Toasted Cumin and Coriander Aioli
- Green Goddess Dressing
- Mango Honey Mustard
- Mango Salsa
- Mint-Pistachio Pesto
- Peach-Ginger Salsa
- Pistachio Aïllade
- Preserved Lemon and Thyme Compound Butter
- Ramp Pesto
- Ramp-Red Wine Vinaigrette
- Romesco Sauce
- Sage-Pine Nut Pesto
- Sage-Walnut Pesto
- Spicy Barbecue Sauce
- Strawberry-Rhubarb Puree
- Yogurt-Tahini Dressing
- Yotam’s Lime Butter
- Drinks
- Jams, Pickles, and other Canned Treats
- Apple Chili Chutney
- Apricot-Peach-Almond Jam
- Blood Orange Prosecco Jelly
- Brandied Peaches
- Double Grape, Rosemary and Pine Nut Compote
- Em’s Strawberry Jam/Sauce
- Em-i-lis’ Cherry-Cardamom Jam
- Em-i-lis’ Love Letter Jelly
- Gingered Pickled Carrots
- Lightly Spiced Plum Jam
- Nanny’s Cranberry Sauce
- Peach Pie Jam
- Peach-Plum-Lime-Ginger Jam
- Pickled and Dilled Garlic Scapes
- Pineapple-Ginger Preserves
- Rhubarb-Plum-Star Anise Jam
- Shiro Plum and Basil Jam
- Sour Cherry-Rhubarb Chutney
- Spiced Apple Butter
- Spiced Plum and Port Jam
- Spiced Rhubarb-Apple Butter
- White Peach and Rosemary Jam
- Non-Pasta Lunch and Dinner Entrées
- Amanda Hesser’s Olive Oil Poached Fish
- Beet Tart with Caramelized Onions and Goat Cheese
- Caribbean Sea Bass
- Chicken Kiev
- Chicken with Capers, Oregano and Garlic
- Coconut Barley Pilaf with Corn, Chicken and Cashews
- Compost Salad
- Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
- Corn Cakes with Citrus Greens
- Corn, Tomato, Basil and Bacon Pie
- Deviled Crab Meat and Chicory Salad with Egg Dressing
- Donna’s Summer Beef Salad
- Eat a Rainbow Quinoa
- Eggplant Involtini (+ Basic Tomato Sauce)
- Em-i-lis’ Centraal Sandwich
- Em-i-lis’ Momo Potatoes
- Em-i-lis’ Mushroom Saucy-Gravy
- Emeril’s Barbecue Shrimp
- Em’s Saturday Lunch Roast Turkey Sandwich
- Fig and Caramelized Onion Tart
- Filet Mignon in a Cherry and Wine Reduction
- Fish Taco Salad
- Flank Steak Teriyaki
- Frik with Mixed Greens and Preserved Lemon
- Halibut with Herb-Citrus Salsa and Israeli Couscous Risotto
- Italian Ham and Cheese Sandwich
- John’s Jambalaya
- Kale- and Fontina-Stuffed Chicken
- Kofta Burgers a la Tom
- Leek Tart with Aged Goat Cheese
- Lobster Salad atop Celeriac-Apple Slaw
- Louisiana Chicken and Sausage Gumbo
- Mango, Prosciutto and Dandelion Greens Sandwich
- Mediterranean Shrimp with Roasted Garlic-Chickpea Puree
- Mushroom, Goat Cheese and Brown Rice Risotto
- Mustard- and Panko-Crusted Chicken Paillards
- Nanny’s Chicken Salad
- Potato-Chard “Strata” with Bacon and Gruyère
- Ratatouille with a Middle Eastern Flair
- Red Beans and Rice, Louisiana Style
- Root Vegetable Hash with Mustards, Smoked Salmon and Carrot Top Pesto
- Root Vegetable Tagine with Preserved Lemon and Chickpeas
- Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips and Mushrooms
- Savory Fig and Goat Cheese Tart with Arugula
- Shrimp Cassoulet
- Shrimp Creole
- Shrimp Roll
- Socca
- Southern Greens Pizza
- Spiced and Grilled Shrimp and Beans
- Spinach and Radicchio Pie
- Spinach-Feta Salmon Burgers
- Springtime Shrimp and Grits
- Tuna and White Bean Salad
- Turkey Meatloaf, Turkish Style
- Whole Grain Tofu Burritos
- Wild Rice, Cherry, and Pecan Stuffed Winter Squash
- Yogurt Chicken with Fresh Mango
- Zucchini, Beef and Yogurt Casserole
- Pastas
- Creamed Corn Pasta
- Em-i-lis Whole Wheat Linguine with Sauteed Dandelion Greens, Mascarpone and Lemon
- Em-i-lis’ Easy Truffled Mushroom Ravioli
- Em-i-lis’ Greens-Goat Cheese-Lemon Ravioli
- Em-i-lis’ Ode to Tuscany
- Lobster with Herbed Egg Noodles and Sherry
- Mushroom Ravioli in a Blue Cheese Sauce
- Our Favorite Meatballs
- Pappardelle with Ragu Bolognese
- Pasta Dough
- Spaghetti alle Vongole
- Spicy Shrimp and Spaghetti Aglio Olio
- Tagliatelle with Fresh Corn Pesto
- Whole Wheat Spaghetti with Chicken, Fennel, Currants and Mascarpone
- Salads
- Arugula Salad with Roasted Peaches, Pistachios and Mozzarella
- Beet, Orange and Goat Cheese Salad
- Brussels Sprouts Slaw with Mustard Vinaigrette and Candied Pecans
- Burnt Eggplant with Tahini
- Celery and Preserved Lemon Salad
- Curried Turkey Salad
- Em-i-lis’ Green Machine Salad
- Forbidden Rice, Mango, and Avocado Salad
- Kale, Fava, Sultana and Walnut Salad
- Mark Bittman’s Potato Salad With Capers, Shallots and Mustard
- Melon and Watercress Salad with Marcona Almond-Honey Dressing
- Molly’s Warm Butternut and Chickpea Salad With Tahini
- Moroccan Carrot Salad
- Pluot, Green Tomato and Mozzarella Salad with an Agrodolce Vinaigrette
- Squash and Bean Salad with Lemon-Feta Vinaigrette and Za’atar-Spiced Pine Nuts
- Watermelon, Feta and Mint Salad
- Side Dishes
- Ful Medames
- Asparagus and Mushroom Sauté
- Avocado Cups with Butter-Sauteed Lobster and Grapefruit Sabayon Cream
- Avocado Mash with Curry and Mustard Seeds
- Balsamic-glazed Beets and Greens
- Beets in Orange Cream
- Beets, Roasted, with Horseradish Vinaigrette
- Braised Fennel with Meyer Lemon and Parmesan
- Brussels Sprouts with Toasted Walnuts and Shaved Parm
- Caramelized Asian Pears
- Caramelized Fennel, Leeks and Orange
- Cauliflower Casserole
- Celery, Turnip, and Apple “Stew”
- Collard Greens Cobbler
- Couscous with Celery, Parsley and Red Wine Vinegar
- Creamed Kale with Garlicky Breadcrumbs
- Em-i-lis’ Braised Spiced Cabbage
- Em-i-lis’ Collard-Leek Couscous with a Middle Eastern flair
- Fava and Grilled Corn Succotash
- Fava Bean and Mint Puree
- Gnarly Looking But Delicious Tasting Sweet Potato Gratin
- Greened Quinoa with Greek Yogurt-Feta Dressing
- Grilled Radicchio with Bruleed Grapefruit
- Lemony Couscous and Pecan “Dressing” with Parsley and Garlic
- Lentils and Leeks with Gruyere
- Orange Lassi-Inspired Carrots
- Pat’s Baked Beans
- Pimentón Patatas
- Potato Leek Gratin
- Potato-Tomato-Avocado Tango
- Quinoa with Apricots and Pistachios
- Rapini with Vin Cotto
- Rice or Cornbread Dressing, Louisiana-style
- Roasted Asparagus
- Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
- Roasted Curried Cauliflower
- Roasted Leeks with Grapefruited Breadcrumbs
- Rosemary and Brown Sugar Roasted Parsnips
- Sardinian-style Israeli Couscous
- Spicy Pan Fried Brussels Sprouts with Blood Oranges
- Sugar Snap Peas with Bacon, Feta and Mint
- Sweet Potatoes with Hazelnut Gremolata
- Zucchini and Feta Fritters
- Soups
- All the Rest
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