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.
Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream
Jicama-Citrus Salad, Tangerine Duck, Crepes Suzette
Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee
Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish
Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder
Vacherin, Baked Alaska, Floating Island
Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream
Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing
Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce
Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce
Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie
Lefse, Anadama Bread, Rosemary Flatbread
Dallas Cowboys superfan Jesse Prado, aka Big Brother, creates some Tex-Mex barbecue with a Louisiana kick, including slow-cooked brisket tortas with smoky chipotle salsa, charred tomatillo, and fresh chunky guacamole.
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.
Join Emeril for a Mexican birthday fiesta! Classic frozen Margaritas and chorizo, cheese, and green chile enchiladas. Plus, a sopapillas, traditional Mexican dessert
Any time of year is a great time for a cookout! Join Emeril for grilled rack of lamb with mixed-herb pesto and a side of grilled potatoes with feta
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