Emeril Cooks
For your next dinner party, try some of Emeril's favorite fig recipes.
For your next dinner party, try some of Emeril's favorite fig recipes.
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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.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Sangria blanco; prawns in chili garlic sauce; lamb meatballs in almond sauce.
Celebrate Cleveland's roots with a Polish-inspired tailgate menu.
Cheesy garlic stuffed French bread; Mr. John's meat-stuffed bell peppers.
Braised and roasted lamb shank with gorgonzola crust; rosemary creamed potatoes; chilled hazelnut glacee.
Buttermilk battered fries with creamy buttermilk dipping sauce; white chocolate buttermilk cake; buttermilk ice milk.
Chef Chris' cheese and truffle fondue; pork tenderloin and chorizo fondue; creamy butterscotch fondue.
Fried catfish taco with chipotle slaw; grilled chorizo taco.
Ancho barbecue oysters with salsa fresca; grilled quail with bacon-barbecue glaze; spicy barbecued shrimp skewers.
Mushrooms a la grecque; creamy leek and potato soup; chicken with 40 cloves of garlic.
New Zealand sparkling wine cocktail; Thai-style New Zealand green shell mussels; lamb braised.
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