Ever wonder what keeps a world-renowned chef’s taste buds inspired? Emeril Lagasse, the man who made “Bam!” a kitchen rally cry, has spent decades mastering flavors from New Orleans’ spice-laced streets to quiet Portuguese kitchens. But what does Emeril himself crave when the cameras are off and the apron comes off? From comforting soups that remind him of family to bold, unexpected bites that surprise even seasoned palates, these 12 foods are more than dishes—they’re stories on a plate. If you’ve ever wanted to eat like Emeril, these are the foods you need to try at least once.
1. Roasted Salmon with Lentils
The marriage of perfectly roasted salmon with earthy lentils du Puy creates a dish that Emeril frequently prepares for his family gatherings. Each bite delivers a harmonious blend of the fish’s natural richness complemented by the subtle nuttiness of these special French green lentils.
Emeril enhances this comforting meal with warm cumin notes and sweet carrots, creating a colorful plate that nourishes both body and soul. The addition of crisp green beans brings a fresh textural contrast that balances the dish.
What makes this recipe truly special is its elegant simplicity – sophisticated enough for company yet straightforward enough for a weeknight dinner.
2. Caldo Verde Soup
Steaming bowls of this Portuguese kale and potato soup transport Emeril back to his mother’s kitchen. The deep green broth, thickened naturally by starchy potatoes, carries the smoky essence of authentic Portuguese sausage in every spoonful.
A family treasure passed down through generations, this humble soup represents Emeril’s cultural roots and the simple, hearty flavors that shaped his culinary perspective.
The thinly sliced kale wilts perfectly into the hot broth, maintaining just enough texture to stand up to the chunks of potato and sausage. Emeril often recalls how his mother would serve this with crusty bread on cold New England evenings – comfort in its purest form.
3. Portuguese Roast Pork and Clams
This unexpected pairing showcases Emeril’s heritage in a bold, flavorful dish that dazzles the senses. Tender pork, marinated in smoky paprika and white wine, develops a caramelized exterior while maintaining juicy, succulent meat beneath.
Fresh clams open to release their briny liquor, creating a natural sauce that mingles with the pork drippings for an umami explosion. The contrast between land and sea creates a fascinating flavor dialogue that keeps your taste buds guessing.
Emeril learned this traditional Portuguese combination from watching his relatives cook, appreciating how humble ingredients transform into something extraordinary through time-honored techniques. The dish perfectly represents the coastal culinary traditions of Portugal.
4. Homemade Pasta
The therapeutic rhythm of rolling fresh pasta dough through a machine brings Emeril immense joy. His eyes light up when describing the silky texture of properly kneaded dough – a simple mixture of flour, eggs, and sometimes a splash of olive oil.
Spicy rigatoni holds a special place in his heart, with those perfectly ridged tubes designed to trap robust sauces in every bite. The difference between dried store-bought pasta and freshly made noodles is striking – the homemade version cooks to a tender yet slightly firm texture that commercial products can’t replicate.
For Emeril, pasta-making celebrates culinary craftsmanship and the magic of transforming basic ingredients into something extraordinary.
5. Frozen Zapp’s Potato Chips
A quirky snack habit that reveals Emeril’s playful side – he insists these Louisiana kettle chips taste better straight from the freezer! The extreme cold intensifies the satisfying crunch while somehow making the flavors pop more vibrantly against the chilled backdrop.
Zapp’s unique kettle-cooking process creates chips with substantial heft and character, standing up beautifully to freezer storage. Emeril particularly favors their Cajun Crawtator and Voodoo flavors, which capture authentic New Orleans seasoning profiles.
This unexpected treat shows how even a world-class chef appreciates simple pleasures. Next time you grab a bag of kettle chips, try Emeril’s freezer trick – you might discover your new favorite snacking secret!
6. Swedish Meatballs
Emeril’s eyes close with pleasure when describing these savory, comforting spheres of seasoned meat. Unlike their Italian cousins, Swedish meatballs feature warm spices like nutmeg and allspice, creating a distinctly Nordic flavor profile that dances on the tongue.
He loves serving them multiple ways – nestled atop fluffy rice, twirled with egg noodles, or stuffed into sandwiches with melted provolone. The real star, though, is the velvety gravy, rich with beef stock and a touch of cream that transforms these humble meatballs into a luxurious meal.
This versatile comfort food appears regularly on Emeril’s home table, proving that sometimes the most satisfying dishes come from the simplest traditions.
7. Pho
Emeril speaks reverently about this Vietnamese soup, often seeking out small, family-run restaurants to experience its authentic glory. The clear broth, simmered for hours with star anise, cinnamon, and charred ginger, creates an aromatic foundation that fills the air with promise before the first spoonful.
Tender rice noodles swim alongside paper-thin slices of beef that cook gently in the hot liquid. Fresh herbs like cilantro, Thai basil, and culantro add bright counterpoints to the deep, savory broth.
What fascinates Emeril most is pho’s perfect balance – simultaneously complex and clean, hearty and refreshing. Each bowl tells the story of Vietnamese culinary tradition through layers of carefully developed flavors.
8. Banh Mi
The first bite of a proper banh mi delivers an explosion of contrasting flavors and textures that Emeril considers culinary perfection. Crusty French baguette with a soft interior creates the ideal vessel for this Vietnamese street food masterpiece.
Emeril particularly loves versions with lemongrass chicken – fragrant, caramelized morsels that balance beautifully against pickled daikon and carrot. Fresh cucumber slices add cooling crunch while cilantro contributes bright herbaceous notes.
A smear of pâté and mayonnaise enriches each bite. This sandwich represents the beautiful culinary fusion born from historical circumstances, combining French colonial influence with Vietnamese ingredients and sensibilities. Emeril appreciates how it delivers complex flavors in an accessible, handheld format.
9. Reindeer Heart
Among Emeril’s most adventurous culinary experiences stands this unusual delicacy that challenges conventional American palates. The lean, deeply red meat offers a mineral-rich flavor intensity that’s surprisingly delicate when properly prepared.
Emeril encountered this specialty during travels to Nordic regions, where traditional preparations often include simple seasonings that respect the meat’s natural qualities. Thinly sliced and quickly seared, the heart develops a beautiful caramelization while maintaining a tender interior.
What impressed him most was how this ingredient represents sustainable, nose-to-tail eating practices that have sustained northern cultures for centuries. Emeril believes trying foods outside our comfort zones opens valuable windows into different culinary traditions and expands our appreciation for global food practices.
10. Roast Chicken with Vegetables
Sometimes culinary magic lies in simplicity, as proven by this cornerstone dish in Emeril’s home cooking repertoire. A perfectly roasted chicken – skin crackling golden and crisp while protecting juicy meat beneath – represents the pinnacle of comfort food craftsmanship.
Emeril tucks butter and herbs under the skin before roasting, allowing these flavors to permeate the meat during cooking. Root vegetables like carrots, potatoes, and onions transform beneath the chicken, absorbing rendered fat and caramelizing to sweet perfection.
The humble chicken showcases a chef’s true skill – respecting quality ingredients and understanding fundamental techniques. Emeril often reminds fans that mastering basics like proper roasting temperature and resting time elevates everyday meals into memorable dining experiences.
11. Barbecue Shrimp
Don’t let the name fool you – this New Orleans classic never touches a grill! Emeril’s eyes twinkle when describing jumbo shrimp swimming in a rich, spicy butter sauce infused with Worcestershire, garlic, and Creole seasoning.
The preparation is deceptively simple: shrimp cook quickly in a skillet with the sauce ingredients until just pink and tender. What makes this dish legendary is the sauce – so irresistible that restaurants serve extra bread specifically for sopping up every last drop.
Emeril learned this dish during his formative cooking years in New Orleans, appreciating how it captures the city’s bold, unapologetic approach to flavor. The messy, hands-on eating experience – peeling shrimp and dunking bread – creates a convivial atmosphere that epitomizes New Orleans dining culture.
12. Skillet Cornbread
Cast iron skillets release a magical sizzle when hot batter hits their preheated surface – a sound that transports Emeril back to his early baking days. This humble quick bread, with its golden crust and tender crumb, represents American culinary heritage at its finest.
Emeril’s version balances sweetness and savory notes perfectly, allowing the natural corn flavor to shine through. The hot skillet creates that coveted crispy edge while maintaining a moist interior that begs for a pat of melting butter.
Having worked in a Portuguese bakery during his youth, Emeril developed deep respect for bread-making traditions. His cornbread recipe honors both his New England upbringing and his adopted Southern home, creating a cross-cultural comfort food that graces his table regularly.
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