Emeril Cooks
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
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Making ribeyes on the grill, spinach, baked potatoes and four cheese mac in honor of Sin City.
A Broncos fan pays homage to her Denver's culinary staples with some bison burger and oyster dishes.
This week I'm throwing a Saints party at my restaurant Meril with superfan Whistle Monsta.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
Emeril makes jazz-inspired red bean soup and shrimp stuffed mirlitons.
Emeril creates a creole-inspired menu with inspiration from a NOLA local's family recipes.
Creole cream cheese was almost lost to time until one family farm helped save it.
Andouille and potato soup; pork roulade with andouille cornbread stuffing.
Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.
Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
Emeril meets David Blossman, president of Abita Brewing Company, and creates a beer-inspired menu.
Emeril whips up NOLA dishes like crab and corn bisque and andouille-encrusted redfish.
Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.
Emeril makes chef Justin Kennedy a three-course meal of classic New Orleans sandwiches.
For a Tampa Bay style tailgate, treat your guests to Emeril's grilled fish with coconut rice.
A Dallas Cowboys superfan serves up some Tex-Mex barbecue with a Louisiana kick.
Dolphins superfans draw inspiration from Miami's international flavors to create Cuban-style dishes.
This episode, I'm going to show you my personal tailgate faves I serve family and friends.
Detroit Lions fans make lamb meatball skewers, garlic flatbread, and homemade tzatziki sauce.
For a Cincinnati style tailgate, Emeril's Ohio favorites will make you the MVP of any party.
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