• 3 large sweet potatoes
• 1/2 cup coarsely chopped pecans
• 1/2 cup whole wheat pastry flour, plus more for your hands
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt, plus more for seasoning
• 3 tablespoons 2 percent milk
• 1 tablespoon olive oil
• 1 taglespoon chopped fresh sage
• 1 teaspoon firmly packed dark brown sugar
• 1/8 teaspoon freshly grated nutmeg

Sweet Potato Gratin

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• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

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• 1 quart oysters, in liquor (36 oysters needed) 
• 1½ sticks butter, softened
• 2 garlic cloves, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried whole-leaf oregano
• 1/2 teaspoon dried whole-leaf sweet basil
• 1/4 teaspoon dried whole-leaf thyme
• 3/4 cup grated Parmesan cheese

Brigtsen's SOS Grilled Oysters

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 2 medium yellow rutabagas, about 3 lbs total
• 1 large plump head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 stick unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup milk plus more if needed

Mashed Yellow Rutabaga With Parmesan Cheese

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• 1 lb. orzo or elbow pasta
• 2 tablespoons olive oil
• 2 cups onion, diced
• 2 cups celery, diced
• 1 cup carrots, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon each dry oregano and basil
• 1 tablespoon tomato paste
• 2 cups red-skinned potatoes, diced
• 1 medium zucchini, quartered and sliced
• 7 cups vegetable broth
• 1 can, 28 ounces,  diced tomatoes in juice
• 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
• Parmesan cheese rind (optional)
• 1 bunch of kale, stems removed and chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

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• 1/4 cup fresh lemon juice
• 8 anchovy fillets packed in oil, drained
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/2 cup Parmesan cheese, finely grated
• 1 hard-boiled egg, peeled
• kosher salt and freshly ground black pepper
• 14 ounces kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Kale Caesar Slaw

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• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1½ lbs jumbo shrimp, peeled and deveined (weight after peeled)
• kosher salt and fresh pepper to taste
• 8 skewers wooden or steel

Grilled Pesto Shrimp Skewers

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• 1 pound butter
• 3/4 teaspoon Mulate's or other Cajun seasoning
• 3/4 teaspoon cayenne pepper
• 1½ teaspoons liquid smoke
• 1/4 teaspoon paprika
• 1/4 cup Parmesan cheese
• 1½ tablespoons fresh chopped parsley
• 1 small onion, diced
• 6 cloves garlic, minced
• 18 fresh raw oysters
• crusty French bread, for serving

Mulate's Cajun Smoked Oysters

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• 24 diagonal slices, 1/4-inch thick, of ciabatta or similar good-quality bread (from a 12-to-16-ounce loaf)
• 1 pound fresh crab claw meat, picked through
• 2 tablespoons Dijon mustard
• 1 tablespoon Crystal pepper sauce or other relatively mild Louisiana pepper sauce
• 3 tablespoons minced fresh Italian (fiat-leaf) parsley leaves
• 2 teaspoons dried tarragon leaves
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, divided
• 1¾ cups finely julienned Vidalia or other sweet onions, 1/8 inch wide and about 2 inches long
• 1¾ cups finely julienned red onions, 1/8  inch wide and about 2 inches long
• 1/2 cup finely julienned shallots I/8 inch wide and about 2 inches long
• 2 tablespoons minced fresh garlic
• 1 tablespoon all-purpose flour
• 1/3 cup good quality dry sherry
• 2/3 cup heavy cream
• 7 ounces Fontina cheese, cut into I/4-inch cubes
• 7 ounces Asiago cheese, cut into I/4-inch cubes
• 1 ounce Gorgonzola cheese, crumbled
• 6 - 8 tablespoons freshly and finely grated Parmigiano-Reggiano cheese

Warm Crab Dip with Four Cheeses

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