Join Emeril and young chef CJ Calhoun for a meal any kid would love! Dig into Bacon and Herb Roast Turkey Breast, Oven Roasted Crispy Broccoli, and end with Caramelized Sweet Potatoes.
Join Emeril and his friend Kimberly Patton-Bragg in the kitchen as he creates a holiday meal that pairs perfectly with New Orleans' official cocktail, the Sazerac.
Caviar can be accessible and sustainable. Try it in Emeril's Grilled Shrimp with Caviar Butter.
Creole cream chese was almost lost to time until one family farm helped save it.
Join Emeril and Abita CEO Dave Blossman as they explore a menu inspired by his beers. Get ready to try Creole Duck Breast with Beer and Cherry Glaze and Bratwurst Cooked in Beer with Apple Sauerkraut.
We've all heard of soft shell crab, but did you know there's also soft shell shrimp? Emeril presents two delicious recipes.
Ramos Gin Fizz Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Caviar, and Spinach Baby Lamb Chops with Rosemary-Parmesan Crust Fig and Balsamic Syrup Mille-Feuille
Emeril's ultimate indulgences: Shrimp Cakes with Roasted Shrimp Sauce Lamb Shanks with Sweet Corn-Tomato Risotto Baked Alaska with Frangelico Sauce
Ramos Gin Fizz Poached Oysters in Herbsaint Cream with Black Pepper Creme Fraiche, Caviar, and Spinach Baby Lamb Chops with Rosemary-Parmesan Crust Fig and Balsamic Syrup Mille-Feuille
Coconut-Orange Syrup Cake with Stewed Mangoes Cranberry Upside-Down Skillet Corn Cake Poached Seckel Pears with Walnut Pound Cake Blue Cheese Ice Cream Rosemary Caramel Ice Cream
Emeril's in the kitchen to help you bring the best breakfast to the table. Plus, recipes: Kicked-Up Coffee, Fluffy Biscuits with Sausage Gravy, and more.
Chef Chris' Cheese and Truffle Fondue Pork Tenderloin and Chorizo Fondue Creamy Butterscotch Fondue
Emeril's Favorite Roast Pheasant Savory Wild Mushroom Bread Pudding Nutty Brussel Sprouts
Creole Mustard and Herb-Wrapped Beef Tenderloin Zucchini and Yellow Squash Tians
Crown Roast of Pork Mirliton Stuffing Homemade Applesauce
Join Emeril for the Feast of the Seven Fishes: smoked eel and anchovy paste crostini, sardines with oregano, fried calamari, salt cod with onions and potatoes, linguine and clams, and shellfish salad
It's a chocolate celebration when Emeril makes his ultimate triple chocolate cake: moist chocolate cake layered with chocolate mousse and topped with dark chocolate ganache
Emeril has recipes for easy entertaining! Smoked-salmon spread in cucumber cups, spring rolls, pistachio and goat cheese-stuffed figs, and marinated blue crab claws
Emeril's best dips and chips: hot shrimp dip served with French bread croustades, French onion dip, and roasted red pepper hummus
Emeril is sharing some of his tried-and-true recipes! Crowd-pleasing favorites include crown roast of pork, sweet potato souffle, and, for dessert, chocolate and chestnut semifreddo