
Emeril Tailgates
For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.

For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.

A hearty chicken pot pie and super tasty spicy meatloaf topped with a flaky pie crust.

Tagine of chicken with preserved lemons and Cerignola olives; chicken roulade wrapped in prosciutto.

Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.

Emeril makes chef Justin Kennedy a three-course meal of classic New Orleans sandwiches.

Seared tuna salad with wasabi vinaigrette and crispy wontons; celery root mashed potatoes.

A New Orleans spin on Chicago-style hotdogs and deep dish pizza.

For a Houston style tailgate, dazzle your friends with a winning Tex-Mex combo.

Stuffed crabs; chicken sauce piquante; Cajun shrimp and potato stew; tarte a la bouillie.

Wild mushrooms in brioche; spinach salad with warm bacon dressing; mushrooms stuffed with crab.

Penne a la puttanesca; veal saltimbocca; lemon and rosemary-marinated grilled chicken breasts.

Emeril makes some of his favorites, and he's joined by fitness expert Jorge Cruise.

Shrimp stock; shrimp scampi; grilled shrimp salad; Emeril's favorite boiled shrimp.

Emeril creates a sumptuous holiday meal paired with the official cocktail of New Orleans.

Vegetable frittata; kicked-up frittata; garlic soup with eggs; kicked-up scotch eggs.

Frico crisps; crostini with chicken livers; veal meatballs; tzatziki sauce; stuffed grape leaves.

Smothered duck; whole duck with citrus rub.

For a Houston style tailgate, dazzle your friends with a winning Tex-Mex combo.

Sangria; puff pastry twists; spiced nuts; crostini with balsamic onions and gorgonzola.

Gigi's little bit'a nutty heaven; Frangelico nuggets; coconut indulgences.