Emeril whips up diner favorites: chicken noodle soup, hot and cheesy fries (crispy fries smothered in rich gravy and topped with cheddar sauce) and "kicked-up" tuna melts
Emeril takes you on a trip to Spain as he shares his favorite meals: salt-crusted branzino seasoned with citrus, grilled calamari, and seafood paella
Emeril hosts culinary students from his alma mater, Johnson & Wales University: how to make chicken and smoked sausage gumbo. Plus, how to make a roux and perfect white rice
Emeril offers some delicious meatless entrees: udon noodle stir-fry with crunchy vegetables, hearty kale and chickpea stew, and eggplant and squash lasagna
Emeril's Restaurant in New Orleans recipes: quail Milton with wild mushroom-andouille duxelles and banana-cream pie
Add Italian flair to your next dinner with Emeril's favorites: lasagna Bolognese, big boy meatballs with spaghetti, and northern-style chicken under a brick
Emeril shows you how versatile phyllo dough is as he makes both sweet and savory dishes: honey-soaked and butter-drenched baklava tuna tartare in phyllo cups
Happy Holidays! Emeril's in the kitchen sharing a gift guide so you can bring a little BAM! to everyone in your life. Plus, recipes and tips for hosting a crowd.
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.
Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue
Paneed Pork Medallions with Herbed Spaetzle
London Broil, Flank Steak Pinwheels, Skirt Steak Brochette
Sweet Biscotti, Biscotti Trifle
Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding
Cheesesteak Po Boy, Oyster Po Boy
Funky Napoleon, Savory Napoleon
Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel
New England Boiled Corned Beef, Mom's Portuguese Clambake
Deviled Crab, Oysters Mosca
One-Pot Fish Stock, Bouillabaisse with Rouille