Join Emeril and food critic Ian McNulty in Emeril's New Orleans kitchen as he makes Crab and Corn Bisque, Andouille-Crusted Redfish with Roasted Pecan Vegetable Relish, Meuniere Sauce, and Shoestring Potatoes.
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Oysters, Asparagus Soup with Lump Crab Meat, Chicken Club Roulades with White Wine Mustard Cream Sauce, Hazelnut-Chocolate Souffle Glace
Join Emeril and Abita CEO Dave Blossman as they explore a menu inspired by his beers. Get ready to try Creole Duck Breast with Beer and Cherry Glaze and Bratwurst Cooked in Beer with Apple Sauerkraut.
Join Emeril and his friend Scott Maurer in the kitchen as Emeril builds an entire meal around Louisiana oysters.
Join Emeril and food critic Ian McNulty in Emeril's New Orleans kitchen as he makes Crab and Corn Bisque, Andouille-Crusted Redfish with Roasted Pecan Vegetable Relish, Meuniere Sauce, and Shoestring Potatoes.
Creole cream chese was almost lost to time until one family farm helped save it.
Join Emeril and his friend Sarah Roland in the kitchen as they create dishes using ingredients from her water buffalo dairy farm.
We've all heard of soft shell crab, but did you know there's also soft shell shrimp? Emeril presents two delicious recipes.
Emeril's in the kitchen to help you bring the best breakfast to the table. Plus, recipes: Kicked-Up Coffee, Fluffy Biscuits with Sausage Gravy, and more.
Who says you need to go out to enjoy a great meal? Orange-Scented Pork Bake with Roasted Root Vegetables Turbo Dog Braised Cabbage
Turkey Meatballs with Minted Yogurt Dipping Sauce Deep-Dish Pizzas with Mascarpone, Crispy Ham, and Pesto Mozzarella-Tomato Bites
Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp
Split Pea Soup with Roasted Fennel and Lobster Salad, Tuscan Bean Soup, Crispy Catfish and Black-Eyed Pea, Bacon and Caramelized Onion Relish with Fried Collard Greens
Venison Pastrami with Huckleberry Ketchup, Venison and Wild Mushroom Stew, Venison Meatballs with Pasta Ribbons
Emeril's Ruby Red Cocktail, Angels and Devils on Horseback, Spinach and Artichoke Dip, Cocktail Meatballs, Pork Egg Rolls with Hot Mustard
Gin-Marinated Olive Martini Citrus-Cured Gravlax with Lemon-Caper Cream Cheese Spread and Chive Blinis Vegetable-Stuffed Pork Tenderloin Rose Brut Champagne Float with Raspberry Sorbet
Spanish-Style Potato and Chorizo Omelet Garlicky Cod and Potato Spread with Crispy Garlic Toasts Spinach Empanaditas Fried Miniature Meatballs with Saffron-Garlic Sauce Kicked-Up Deviled Eggs
Passion Fruit Margarita Florida Grouper with Tomatillo Sauce Florida Orange-Mango Salsa Lump Crab Meat Guacamole with Fried Yucca Chips
Spiced Nuts Catfish à la Meuniere Senegalese Peanut Soup Corsican Chestnut Beignets with Pine Nut-Pumpkin Seed Brittle
Emeril's in the kitchen to help you bring the best breakfast to the table. Plus, recipes: Kicked-Up Coffee, Fluffy Biscuits with Sausage Gravy, and more.
Emeril prepares oysters and mussels, including oysters on the half shell with three sauces. Plus, Emeril's classic Moules mariniere with pommes frites
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