Emeril Cooks
Blue crab with Emeril's fritters, chilled avocado soup with relish and crabmeat stuffed trout.
Blue crab with Emeril's fritters, chilled avocado soup with relish and crabmeat stuffed trout.
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Blue crab with Emeril's fritters, chilled avocado soup with relish and crabmeat stuffed trout.
For your next dinner party, look to the spice of kings and give saffron a try.
Emeril makes old barbecue favorites and throws in some twists.
For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.
In Cleveland, Emeril jazzes up some delicious Ohio-inspired dishes, including crawfish pierogies.
Kibbeh with yogurt sauce; shabu-shabu with sesame dipping sauce; barbecued beef in lettuce wrapper.
Butternut squash gnocchi with balsamic brown butter; matambre with salsa criolla; grilled eggplant.
Ginger lemonade; bengali dal; begun bhaja; lobster in fried onion sauce; sweet cheese dumplings.
Chili prawns; zesty lemon chicken; sweet and sour pinecone fish.
Sirloin sliders with crispy bacon and creamy horseradish mayo; blue cheese popcorn.
Emeril makes chef Justin Kennedy a three-course meal of classic New Orleans sandwiches.
Lobster spring rolls; Vietnamese chile-lime marinade chicken salad; cedar-planked teriyaki salmon.
Chocolate ice cream cake roll with raspberry coulis; key lime meringue pie with candied lime peel.
Seafood vegetable kebob; steak-and-potatoes kebob; fruit kebobs.
In Cleveland, Emeril jazzes up some delicious Ohio-inspired dishes, including crawfish pierogies.
Classic hot and sour soup; sweet and spicy Asian ribs; habanero chile sorbet.
Portobello and barley risotto with parsnip garnish.
Emeril has a feast perfect for any celebration this season.
Today's menu salutes the gorgeous Gulf Coast.
Bocconcini-stuffed roasted cherry peppers; garlic-roasted asparagus; Italian meats and cheeses.
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