News Chefs Emeril Lagasse By Food & Wine Editors Updated on May 3, 2017 Share Tweet Pin Email Trending Videos The celebrity chef shares his delicious recipes, from fettuccine with spicy shellfish to overstuffed twice-baked potatoes. 01 of 09 Oysters Rockefeller © Lucy Schaeffer This renowned baked oyster dish was created at Antoine's Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world's richest men, because of the sauce's intense richness. The following recipe is the old Delmonico restaurant's take on the dish, with the Rockefeller sauce base used not only to make the Oysters Rockefeller appetizer, but also used as a spread on toast to create canapés. Fast Hors d'Oeuvres Go to Recipe 02 of 09 Fall River Clam Chowder © David Malosh A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Warming Soup Recipes Go to Recipe 03 of 09 Fettuccine with Spicy Shellfish Emeril Lagasse's hearty pasta is packed with fresh shellfish and spicy chorizo. More Delicious Pasta Recipes Go to Recipe 04 of 09 Shrimp-and-Corn Bisque Emeril Lagasse, star of Food Network's The Essence of Emeril, uses a rich, homemade shrimp stock here, which makes all the difference in this creamy, corn-flecked shrimp soup. Warming Soup Recipes Go to Recipe 05 of 09 Emeril's Muffuletta © Brian Doben The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse's delicious muffuletta is packed with briny olives and pickled vegetables. More Sandwich Recipes Go to Recipe 06 of 09 E.J.'s Vegetable Noodle Soup In this nutrient-rich soup, the vegetables are cut very small and the flavors are simple. "It's one of the first dishes I cooked for E.J. and Meril," says Emeril Lagasse. "It's great for young kids." Soup Recipes and Tips Go to Recipe 07 of 09 Overstuffed Twice-Baked Potatoes © Fredrika Stjärne "These potatoes are so large and filling that we have customers who order this as their entrée," says Emeril Lagasse. "The reason we call them overstuffed is that we add an extra baked potato to the stuffing mixture, but if these seem too large for you, then bake and mash only four (instead of the five used here), or use smaller potatoes." More Potato Recipes Go to Recipe 08 of 09 Apple Pie Granita Kana Okada Natural-style apple juice—less filtered than regular—is high in vitamin C and antioxidants. Here, Lagasse transforms it into a refreshing granita. More Granita Recipes Go to Recipe 09 of 09 Grilled Shrimp Summer Rolls Grilling is a fat-free way to cook omega 3-rich shrimp. "And kids love rolling food in rice paper," Emeril Lagasse says. More Shrimp Recipes Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit