Emeril Cooks
Andouille and potato soup; pork roulade with andouille cornbread stuffing.
Andouille and potato soup; pork roulade with andouille cornbread stuffing.
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For a Baltimore style tailgate, you'll win over everyone with Emeril's easy crab cakes.
Dine like a Hoosier with chicken fried steak, barbecue chicken, and sugar cream pie.
A New Orleans spin on Chicago-style hotdogs and deep dish pizza.
For a Texan style tailgate, impress your guests with my take on the state's faves.
A bayou twist on the hometown dishes of a Boston-born New England Patriots superfan.
Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.
A Philly style tailgate with breaded pork sandwich and grilled steak cheeses.
Go Big Easy at the tailgate with Creole glazed turkey wings and french fry po' boy.
A Dallas Cowboys superfan serves up some Tex-Mex barbecue with a Louisiana kick.
For a New York style tailgate, keep it old school with Emeril's favorite deli-inspired classics.
Blue crab with Emeril's fritters, chilled avocado soup with relish and crab meat stuffed trout.
Emeril explores a menu inspired by his trip to Cuba with fellow chef Aaron Sanchez.
Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple.
Strawberry gin smash; grilled duck breast with strawberry relish; delicious strawberry tartlets.
Janie Glade inspires a delicious and economical meal.
Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.
Traditional crawfish boil; crawfish bisque with stuffed heads; cheesy crawfish crostini.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Bacon wrapped quail with bourbon pepper jelly glaze; chocolate chip pie with bourbon cream.
For your next dinner party, look to the spice of kings and give saffron a try.
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