Recipes from Farm to Fork

Farm to Fork

Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!

Shrimp and Grits

Southern Shrimp and Grits

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Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

  • (2)
  • 30 M
  • 30 M
  • 4
Cheese Grits

Creamy Stone Ground Cheese Grits

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This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.

  • (1)
  • 10 M
  • 1 H, 15 M
  • 6
A pot filled with shrimp shells and heads, all to make shrimp stock

Shrimp Stock

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This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.

  • Quick Glance
  • 5 M
  • 1 H
  • 0
A large jar and two glasses filled with watermelon limeade, topped with a sprig of mint.

Watermelon Limeade

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Taken neat, on the rocks, or with a stealth shot of tequila, we think you’ll find no fault with this drink that’s designed for the dog days of summer.

  • (2)
  • 5 M
  • 10 M
  • 16