Essence of Emeril
Emeril's favorite potato soup; potato and leek soup; sweet potato fries.
Emeril's favorite potato soup; potato and leek soup; sweet potato fries.
Sea bass poached in a court bouillon with sauteed batonnet of carrots and zucchini; red wine poached anjou pears stuffed with mascarpone cheese.
New Zealand sparkling wine cocktail; Thai-style New Zealand green shell mussels; lamb braised.
Emeril whips up NOLA dishes like crab and corn bisque and andouille-encrusted redfish.
Butter mints; homemade lemon marshmallows; pineapple-lime pate de fruits.
For a Seattle style tailgate, Emeril whips up his crowd-pleasing cedar planked salmon.
Southern pecan log; Gigi's carrot cake; panna cotta with vin santo-soaked figs.
Corn crab bisque; roasted pepper cream soup.
Garlic soup with croutons; dr. E's get well chicken and vegetable soup.
Herbed profiteroles; savory filling; cream or jelly profiteroles; sweet filling; garlic soup and croutons.
Andouille cornbread stuffing; new orleans oyster stuffing; turkey chili.
Kale and chorizo soup; new england clam chowder.
Lump Crabmeat Beggar's Purses, Belon Oysters with Champagne Mignonette.
Turkey Bolognese, Duck and Sausage Etouffee, Emeril's Chicken Pot Pies.
A 49ers superfan helps cook up some crowd-pleasing Bay Area seafood dishes.
Honoring Wisconsin, the cheese capital of the US, by making cheesy beer dips and soft pretzels.
Turning Kansas City's world famous barbecue into tender ribs and bourbon-baked beans for the grill.
Coq Au Vin Blanc and an appetizing leek and bacon quiche.
Sweet and savory apple recipes.
Emeril makes jazz-inspired red bean soup and shrimp stuffed mirlitons.