Emeril Cooks
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
Showing 1 to 20 of 922 results
Veal Marcelle; fried oyster salad with Pernod buttermilk dressing; firecracker shrimp.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
Planter's rum punch; cornmeal and ham pancakes; oyster pie; double savory pie crust.
Pie dough; sweet potato pecan pie; chocolate pecan pie.
Sweet pie dough; old fashioned crisp; wrapped cobblers.
Smothered duck; whole duck with citrus rub.
Bernard's southern cooked greens; corn bread; dirty rice; southern fried chicken.
Preparing and curing gravlax; lemon and dill gravlax; serving gravlax.
Eggplant; sausage and ziti casserole; mexican breakfast casserole.
Aloo palak; skordalia with fried calamari; steak frites; shepherd's pie.
At your next tailgate, go with a sure-fire southern menu of "meat and three."
For a Texan style tailgate, impress your guests with my take on the state's faves.
Celebrate Cleveland's roots with a Polish-inspired tailgate menu.
How to properly prepare oysters.
Shrimp with rooster sauce over sticky rice; barbecued pork shanks; cheddar jalapeno cornbread.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.
Emeril raids the Food Network kitchen and whips up some surprise dishes.
For a Cincinnati style tailgate, Emeril's Ohio favorites will make you the MVP of any party.
For a New York style tailgate, indulge in some of New York City's Italian favorites.
Showing 1 to 20 of 922 results