Emeril Cooks
Blue crab with Emeril's fritters, chilled avocado soup with relish and crab meat stuffed trout.
Blue crab with Emeril's fritters, chilled avocado soup with relish and crab meat stuffed trout.
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For a Baltimore style tailgate, you'll win over everyone with Emeril's easy crab cakes.
Dine like a Hoosier with chicken fried steak, barbecue chicken, and sugar cream pie.
A New Orleans spin on Chicago-style hotdogs and deep dish pizza.
For a Texan style tailgate, impress your guests with my take on the state's faves.
A bayou twist on the hometown dishes of a Boston-born New England Patriots superfan.
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
A Philly style tailgate with breaded pork sandwich and grilled steak cheeses.
Go Big Easy at the tailgate with Creole glazed turkey wings and french fry po' boy.
A Dallas Cowboys superfan serves up some Tex-Mex barbecue with a Louisiana kick.
For a New York style tailgate, keep it old school with Emeril's favorite deli-inspired classics.
Blue crab with Emeril's fritters, chilled avocado soup with relish and crab meat stuffed trout.
Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.
Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple.
Strawberry gin smash; grilled duck breast with strawberry relish; delicious strawberry tartlets.
Janie Glade inspires a delicious and economical meal.
Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.
Traditional crawfish boil; crawfish bisque with stuffed heads; cheesy crawfish crostini.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Bacon wrapped quail with bourbon pepper jelly glaze; chocolate chip pie with bourbon cream.
For your next dinner party, look to the spice of kings and give saffron a try.
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