Emeril Cooks
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Showing 1 to 20 of 937 results
Fried soft shell crab; white asparagus and wild sorrel; lemon-scented boar chops.
Pickled Beets, Marble Rye, Beef Pastrami, Homemade Thousand Island Spread.
Garlicky clams; fresh spinach salad with teardrop tomatoes and goat cheese.
Linguine alla carbonara; pesto alla Genovese; fettucine alfredo.
Emeril creates a creole-inspired menu with inspiration from a NOLA local's family recipes.
Lobster; shrimp and stone crab creole; black bean soup with ham hock dumplings.
Parmesan and gruyere cheese sticks; heirloom tomato, goat cheese and roasted garlic galette.
Tossed salad with orange segments, goat cheese, and walnuts; Emeril's late night pasta.
For a Carolina inspired tailgate, wow your guests with Emeril's take on some hometown faves.
Emeril's favorite choucroute casserole; oven-braised osso bucco with orzo risotto.
Pate en terrine; cumberland sauce.
Peggy's chicken pot pie; clay pot honey-lemon chicken.
Roast leg of lamb with rosemary and garlic; spinach and artichoke bread pudding.
Chimayo cocktails; apple salad with blue cheese croutons and cider dressing; roasted Alaskan salmon.
Emeril creates a creole-inspired menu with inspiration from a NOLA local's family recipes.
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.
Showing 1 to 20 of 937 results