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 makes jazz-inspired red bean soup and shrimp stuffed mirlitons.
Grilled okra with lemony labneh; air fried okra bites; an island-style callaloo with okra and crabs.
Morning Glory is difficult to grow in the states, but the flavor is worth the effort.
For your next get-together, punch up the menu with Emeril's coffee-inspired recipes.
Inspired by Vietnamese cuisine, Emeril creates Viet-style curried shrimp, and brisket pho.
Emeril explores a menu inspired by local non-profit Café Reconcile.
Emeril uses some of Louisiana's best-selling oysters to cook up a tasty meal.
Creole cream cheese was almost lost to time until one family farm helped save it.
Emeril meets David Blossman, president of Abita Brewing Company, and creates a beer-inspired menu.
This week I'm throwing a Saints party at my restaurant Meril with superfan Whistle Monsta.
Celebrate Cleveland's roots with a Polish-inspired tailgate menu.
Making ribeyes on the grill, spinach, baked potatoes and four cheese mac in honor of Sin City.
An Atlanta Falcons fan's Southern staples get transformed into new, easy-to-grill recipes.
For a Carolina inspired tailgate, wow your guests with Emeril's take on some hometown faves.
A Pittsburgh Steelers superfan creates chorizo-stuffed cabbage rolls and beer braised sausages.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
Honoring Wisconsin, the cheese capital of the U.S., by making cheesy beer dips and soft pretzels.
Nothing says Washington, D.C., like Emeril's crispy chicken wings with mumbo sauce.
This episode, I'm going to show you my personal tailgate faves I serve family and friends.
Janie Glade inspires a delicious and economical meal.
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