Emeril Live
Basic brown stock; espagnole sauce; roasted leg of lamb; egg hussard; fried chocolate bananas.
Basic brown stock; espagnole sauce; roasted leg of lamb; egg hussard; fried chocolate bananas.
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Emeril explores a menu inspired by local non-profit Café Reconcile.
Emeril meets brewers Lindsey Brower and Nan Wallis and makes them a meal inspired by their sake.
Fried oysters; over-stuffed baked potatoes; fried blueberry pie.
This week I'm throwing a Saints party at my restaurant Meril with superfan Whistle Monsta.
So for the next tailgate, celebrate it Vegas style with truffle potato chips and cowboy steak.
Emeril cooks food from Chelsea Market.
Basic brown stock; espagnole sauce; roasted leg of lamb; egg hussard; fried chocolate bananas.
After dinner treats.
French bread; roasted chicken; caramelized onions; bread pudding; greens.
Mint julep; grilled lamb patties; peppermint ice cream.
Mushrooms a la Grecque, Creamy Leek and Potato Soup, Chicken with 40 Cloves of Garlic.
Homemade party mix; chicken enchiladas; tin can margaritas.
A 49ers superfan helps cook up some crowd-pleasing Bay Area seafood dishes.
Thanksgiving is a holiday Emeril cherishes and looks forward to all year.
Spiced nuts; chicken and smoked sausage gumbo with white rice; garlic bread.
Ginger crème anglaise; vanilla bean crème brûlée; coffee chocolate chip ice cream.
Emeril's favorite roast pheasant; savory wild mushroom bread pudding; nutty Brussels sprouts.
Milkshakes; salami coronets; fried rice balls; cheese steak sandwich.
Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
Bacon and beef consomme, Vienna Schnitzel served with rice, green peas and mayonnaise.
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