Emeril Cooks
Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.
Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.
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Thanksgiving is a holiday Emeril cherishes and looks forward to all year.
Spiced nuts; chicken and smoked sausage gumbo with white rice; garlic bread.
Ginger crème anglaise; vanilla bean crème brûlée; coffee chocolate chip ice cream.
Emeril's favorite roast pheasant; savory wild mushroom bread pudding; nutty Brussels sprouts.
Milkshakes; salami coronets; fried rice balls; cheese steak sandwich.
Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
Bacon and beef consomme, Vienna Schnitzel served with rice, green peas and mayonnaise.
Honoring Wisconsin, the cheese capital of the U.S., by making cheesy beer dips and soft pretzels.
Cranberry compote; seared foie gras with pain perdu; cranberry and chocolate truffle.
Asparagus salad with walnut oil vinaigrette; Emeril's day off linguine; chili oil; sweet beignets.
Homemade tarragon mustard; remoulade sauce; mustard-crusted rack of lamb; fresh fig chutney.
Meringue cookies; vacherin.
Old time vanilla ice cream; coffee ice cream; lemon sorbet.
Honey-soy dipping sauce; honey-brined pork chops with creole mustard sauce; honey spice cake.
Roasted garlic stuffed olive martinis; Cornish meat pasties; stuffed beef roulades.
Summery citrus, ginger and raspberry punch.
Dolphins superfans draw inspiration from Miami's international flavors to create Cuban-style dishes.
An Atlanta Falcons fan's Southern staples get transformed into new, easy-to-grill recipes.
In Cleveland, Emeril jazzes up some delicious Ohio-inspired dishes, including crawfish pierogies.
One of the very first dishes Emeril created plus many more.
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