Tonight is our regular Wednesday night Cook Along, but because of the approaching holiday season, this is menu is a bit fancier. Recipes: Arugula, Fennel and Parmesan Salad; Lamb Medallions with Red-Wine Sauce; White-Bean Potato Puree and Individual Coconut Rum Chocolate Cakes.
Today, Giada’s going to share her favorite recipes: Fusilli with Sausage, Artichokes and Sundried Tomatoes, Grilled Bread, Mixed Green Salad with Sherry Vinaigrette and Angel Food cake with Espresso Mascarpone Cream. They’re all stress-free which will give you plenty of time to savor them.
Nothing sets the tone for an evening like great appetizers and Emeril's making some of his favorites. He's joined by his friend, Chef Tom Douglas, and the two make a menu sure to get your party started off right. Recipes include Corn and Lobster Bisque, Cocktail Crawfish Turnovers, Spinach, Shrimp, and Artichoke Dip, Coconut Crusted Crab Cakes w/ Lime Dipping Sauce and Chesapeake Bay Classic Crab Cakes.