Crabmeat Ravioli with Red Pepper Cream Sauce; Orecchiette with Smoked Mushrooms and Tasso; Lamb and Feta Lasagna; Rigatoni with Roasted Garlic.
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Veal Marcelle; fried oyster salad with Pernod buttermilk dressing; firecracker shrimp.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
Planter's rum punch; cornmeal and ham pancakes; oyster pie; double savory pie crust.
Pie dough; sweet potato pecan pie; chocolate pecan pie.
Sweet pie dough; old fashioned crisp; wrapped cobblers.
Smothered duck; whole duck with citrus rub.
Bernard's southern cooked greens; corn bread; dirty rice; southern fried chicken.
Preparing and curing gravlax; lemon and dill gravlax; serving gravlax.
Eggplant; sausage and ziti casserole; mexican breakfast casserole.
Aloo palak; skordalia with fried calamari; steak frites; shepherd's pie.
At your next tailgate, go with a sure-fire southern menu of "meat and three."
For a Texan style tailgate, impress your guests with my take on the state's faves.
Celebrate Cleveland's roots with a Polish-inspired tailgate menu.
How to properly prepare oysters.
Shrimp with rooster sauce over sticky rice; barbecued pork shanks; cheddar jalapeno cornbread.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.
Emeril raids the Food Network kitchen and whips up some surprise dishes.
For a Cincinnati style tailgate, Emeril's Ohio favorites will make you the MVP of any party.
For a New York style tailgate, indulge in some of New York City's Italian favorites.
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