Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [90]
A
Aïoli, Caper Parsley, 169–70
Aïoli, Roasted Red Pepper, 174–75
Alioli, 27
Andouille and Chicken Jambalaya, 114–15, 115
Apples
and Cabbage, Emeril’s Chicken Braised with, 12–13
Emeril’s Mulligatawny Soup, 186–87
and Onions, Braised Pork Chops with, 246–47
Seared Scallops with Savoy Cabbage, Fingerling Potatoes, Pink Ladies, and Sultanas, 14–16, 15
Apricots
Butternut Squash and Chickpea Tagine, 120–21
Pork Loin with Dried Fruit and Orange-Cider Sauce, 268–69, 269
Artichoke(s)
Braised Breast of Veal with Fennel and Green Olives, 137–39, 138
and Olives, Lamb and Potato Stew with, 131–32
Shrimp, and Mascarpone, Linguine with, 36, 37
Soup with Poached Oysters, 164–66, 165
Arugula Pesto, 185
Asparagus and Shrimp Risotto, 162–63
B
Bacon
“BLT” Risotto, 33
Cassoulet with Confit and Garlic Sausage, 133–36
Coq au Vin Blanc, 128–30, 129
and Leek Quiche in a Potato Crust, 93–95, 94
Make-Ahead Savory Breakfast Casserole, 98–99
Pasta e Fagiole, 40
Skillet Strata, 41–42, 43
Turkey Club Casserole, 90–91
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Barley
and Beef Soup with Garlic-Basil Oil, 198–99
Risotto, Mushroom and Fall Squash, 245
Basil
Baked Cavatappi with Chicken in a Pesto Cream Sauce, 56–58, 57
-Garlic Oil, Beef and Barley Soup with, 198–99
Bean(s). See also Lentils
Black, and Chicken with Chorizo, 82–84, 83
Black, and Corn Relish, Warm, Ancho-Rubbed Flap Steak with a, 30–31, 31
Black, and Mojo-Marinated Pork Stew, 112–13
Braised Meatball and Chickpea Pita with Yogurt-Garlic Sauce, 254, 255–56
Butternut Squash and Chickpea Tagine, 120–21
Cassoulet with Confit and Garlic Sausage, 133–36
Fiery Beef Cellophane Noodle Salad, 208–9
Gigante, Soup with Arugula Pesto, 184–85
Green, and Smoked Ham, Baked Semolina Gnocchi with, 50, 51–53
Karahi Chicken, 224–25, 225
Minestrone, 248–49, 249
Pasta e Fagiole, 40
Pork and, 277
Red, and Rice Soup, 262–63, 263
Vegetarian Chili, 257
White, Creamy, with Smoked Turkey, 116–17
White, Soup with Broccoli Rabe, Tuscan, 159–61, 160
Bean sprouts
Banh Xeo: Vietnamese Crêpe, 237–38, 239
Pad Thai with Shrimp and Tofu, 212–13
10-Vegetable Stir-Fry, 205–7, 207
Wok-Seared Duck Salad, 232–33, 233
Béchamel Sauce, 91–92
Beef. See also Veal
Ancho-Rubbed Flap Steak with a Warm Corn and Black Bean Relish, 30–31, 31
and Barley Soup with Garlic-Basil Oil, 198–99
Big Boy Meatballs and Spaghetti, 178–80, 180
Bourguignon, 140–41
Braciole, 176–77
Braised Meatball and Chickpea Pita with Yogurt-Garlic Sauce, 254, 255–56
Brisket Pho, 265–67, 266
and Broccoli, 236
Caribbean-Style Oxtails, 118–19, 119
Cellophane Noodle Salad, Fiery, 208–9
Cola-Braised Pot Roast with Vegetables, 102–3
Corned, Hash, Baked Eggs with, 44, 45
Emeril’s Chuck Wagon Chili for the Slow Cooker, 278–79
English Cottage Pie with Root Vegetables, 59–60
Grillades and Stone-Ground Grits, 126–27
Jap Chae, 218–19, 219
Kimchi-Fried Rice, 228–30, 230
and Kimchi Stew, 272–73
Meatballs with Swiss Chard and Farfalle in Broth, 157–58
Moussaka, 65–66
Pot-au-Feu, 167–69
Red Wine and Port Braised Short Ribs, 104–6, 105
Rigatoni with a Beefy Mushroom Gorgonzola Sauce, 4–5
Spicy Sirloin Steak Fajitas, 38–39
True Bolognese, 148–49
with Yogurt Sauce, Indian-Inspired, 270–71
Biscuits, Tarragon, 8
Bok choy
Beef and Kimchi Stew, 272–73
Miso-Glazed Scallops with Soba Noodles, 231
Pork and Eggplant Stir-Fry, 216–17
Bouillabaisse, 172–73, 175
Braciole, 176–77
Bread Puddings
Italian Sausage, Zucchini, and Bell Pepper, 54–55
Make-Ahead Savory Breakfast Casserole, 98–99
Skillet Strata, 41–42, 43
Turkey Club Casserole, 90–91
Brisket, Beef, Pho, 265–67, 266
Broccoli
Beef and, 236
Spicy Vegetable Coconut Curry, 124, 125
10-Vegetable Stir-Fry, 205–7, 207
Broccoli Rabe, Tuscan White Bean Soup with, 159–61, 160
C
Cabbage. See also Bok choy; Sauerkraut
and Apples, Emeril’s Chicken Braised with, 12–13
Jap Chae, 218–19, 219
Savoy, Fingerling Potatoes, Pink Ladies, and Sultanas, Seared Scallops with, 14–16, 15
Stir-Fried Squid with Chili Sauce, 210, 211
10-Vegetable