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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Emeril creates a sumptuous holiday meal paired with the official cocktail of New Orleans.
At the next home game, turn classic dinner dishes into a fancy tailgate meal.
Bills fan Lindsey Kszos makes chile-glazed duck wings, and Buffalo chicken and white bean chili.
Cali-style carne asada burritos, and crowd-pleasing chicken and green chile nachos.
Nothing says Washington, D.C., like Emeril's crispy chicken wings with mumbo sauce.
For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.
A Philly style tailgate with breaded pork sandwich and grilled steak cheeses.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
At your next tailgate, go with a sure-fire southern menu of "meat and three."
A Pittsburgh Steelers superfan creates chorizo-stuffed cabbage rolls and beer braised sausages.
Janie Glade inspires a delicious and economical meal.
Strawberry gin smash; grilled duck breast with strawberry relish; delicious strawberry tartlets.
Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Emeril whips up NOLA dishes like crab and corn bisque and andouille-encrusted redfish.
Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.
Traditional crawfish boil; crawfish bisque with stuffed heads; cheesy crawfish crostini.
Bacon wrapped quail with bourbon pepper jelly glaze; chocolate chip pie with bourbon cream.
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
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