
Emeril's Table
Come on, y'all, join Emeril for lightened Southern fare, starting with oven-fried catfish served with sweet succotash, "kicked-up" collard greens, and garlicky cornbread

Come on, y'all, join Emeril for lightened Southern fare, starting with oven-fried catfish served with sweet succotash, "kicked-up" collard greens, and garlicky cornbread

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.

Frozen Guava Margarita Cheesy Duck Tamales Roasted Chayote Soup with Black Bean Relish Mojo Roasted Pork with Sweet Potato Quesadilla Fried Cinnamon Ice Cream

Emeril and his friends Lindsey Brower and Nan Wallis create a mouth-watering meal inspired by locally brewed sake.

Emeril and his dear friend Chef Aaron Sanchez enjoy a menu inspired by a trip to Cuba: Cuban-Style Picadillo and Sweet Potato Casserole, Arroz con Puerco, and Croquetas.

Emeril and Chef Shermond Esteen taste a menu inspired by Shermond's brunch menu. Get ready to try Eggs Florentine, Potato Cakes and Mornay Sauce, and Bread Pudding with Rum Sauce.

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.

Smothered Duck, Whole Duck with Citrus Rub

Preparing and Curing Gravlax, Lemon and Dill Gravlax, Serving Gravlax

Duck Roulade, Simple Roulade Sauces

Bernard's Southern Cooked Greens, Corn Bread, Dirty Rice, Southern Fried Chicken

Navarin of Lamb Stew, Duck Stew with Dumplings

Plain Beignet, Crawfish Beignet, Banana Beignet

Foie Gras and Mushroom Stew with Mascarpone Dumplings, Exotic Mushroom Tart, Seared Diver Scallops with Porcini Relish and Truffle Butter Sauce

Rabbit Coq au Vin, Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with Madeira Reduction, Venison Medallions with Smoked Bacon and White Bean Ragout

Seared Shrimp with Basil, Oil-Baked Stuffed Shrimp

Tomato Mirliton Relish, Lyonnaise Mirlitons, Baked Shrimp-Stuffed Mirlitons

Artichoke Seafood Salad, Baked Stuffed Artichoke

Chicken Etouffee with Rice, Shrimp Etouffee No Roux

Herbed Profiteroles, Savory Filling, Cream or Jelly Profiteroles, Sweet Filling, Garlic Soup and Croutons