
Emeril Cooks
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.

Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.

Sangria blanco; prawns in chili garlic sauce; lamb meatballs in almond sauce.

Celebrate Cleveland's roots with a Polish-inspired tailgate menu.

Cheesy garlic stuffed French bread; Mr. John's meat-stuffed bell peppers.

Braised and roasted lamb shank with gorgonzola crust; rosemary creamed potatoes; chilled hazelnut glacee.

Buttermilk battered fries with creamy buttermilk dipping sauce; white chocolate buttermilk cake; buttermilk ice milk.

Chef Chris' cheese and truffle fondue; pork tenderloin and chorizo fondue; creamy butterscotch fondue.

Fried catfish taco with chipotle slaw; grilled chorizo taco.

Ancho barbecue oysters with salsa fresca; grilled quail with bacon-barbecue glaze; spicy barbecued shrimp skewers.

Mushrooms a la grecque; creamy leek and potato soup; chicken with 40 cloves of garlic.

New Zealand sparkling wine cocktail; Thai-style New Zealand green shell mussels; lamb braised.

Detroit Lions fans make lamb meatball skewers, garlic flatbread, and homemade tzatziki sauce.

A Pittsburgh Steelers superfan creates chorizo-stuffed cabbage rolls and beer braised sausages.

Preparing for Cardinals super fans a Skirt Steak Taco Bar and Pork and Red Chile Pozole.

A pressed spicy eggplant sandwich.

Chicken and veggie stir-fry.

For your next dinner party, try some of Emeril's favorite fig recipes.

Treat guests to Emeril's collard greens dishes, inspired by Farmer Jones' fresh produce.

Dirty rice boulettes; vermicelli with chicken liver sauce; cabbage and ham hock gumbo.

A bayou twist on the hometown dishes of a Boston-born New England Patriots superfan.