Emeril Cooks
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
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Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple.
For your next dinner party, look to the spice of kings and give saffron a try.
Emeril prepares dishes from his restaurants that feature mushrooms from a local farm.
Pan-seared squab breasts with farro and arugula salad; grilled squab with dirty rice stuffing.
Crispy Soft Shell Shrimp with Bang Bang Sauce and Tempura Soft Shell Shrimp with Soba Noodles.
Creole cream cheese was almost lost to time until one family farm helped save it.
Nothing says Washington, D.C., like Emeril's crispy chicken wings with mumbo sauce.
For your next tailgate, let Los Angeles' Asian flavors inspire you.
At your next tailgate, go with a sure-fire southern menu of "meat and three."
Titans fans Isiah Washington and Jameson Greer take Southern home cooking to new heights.
This episode, I'm going to show you my personal tailgate faves I serve family and friends.
We head to Minneapolis to meet Vikings fans Jim Dazzle and Brandie Pac.
Bills fan Lindsey Kszos makes chile-glazed duck wings, and Buffalo chicken and white bean chili.
For your next dinner party, try some of Emeril's favorite fig recipes.
For your next get-together, punch up the menu with Emeril's coffee-inspired recipes.
Emeril explores a menu inspired by local non-profit Café Reconcile.
Grilled okra with lemony labneh; air fried okra bites; an island-style callaloo with okra and crabs.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Emeril makes jazz-inspired red bean soup and shrimp stuffed mirlitons.
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
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