
Essence of Emeril
Grilled Chili-Rubbed Rib Eyes Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze Blue Curapolitan

Grilled Chili-Rubbed Rib Eyes Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze Blue Curapolitan

Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc Traditional Coulibiac

Lasagna Bolognese Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

This boiled dinner is based on the classic French dish

Blood Orange, Radicchio and Black Olive Salad Key Lime Custard Cakes Salmon with Satsuma Butter Sauce and Chive Oil

Embrace autumn with Emeril's sweet and savory apple recipes: apple cider-braised chicken with cabbage and homemade applesauce and warm apple fritters

Emeril shares his savory wild mushroom ragout over creamy stone-ground grits. Plus, Emeril's rich and delicious porcini risotto with truffle oil

Emeril shows you how easy it is to make fresh pasta at home. Cheese ravioli with a rich sage butter sauce gluten-free pasta with pancetta and marinara 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.

Pulled Pork BBQ Wrap BBQ Sauce Cabbage Salad Fried Pickles with Spicy Dipping Sauce Trent's Siracha-Spiked Chicken Wings with Blue Cheese and Celery Crudite

White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas

Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce

Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch

White Chocolate Turtles, Frozen White Chocolate Terrine

Roasted Chestnut Soup with Dumplings Turkey with Oyster Dressing and Old-Fashioned Gravy Opelousas Sweet Potatoes

Country Ham with Redeye Gravy and Buttermilk Biscuits Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard Frozen Mint Julep

Mirepoix Pork Stock, Posole, Pork Rib Garnishes

Old Fashioned New York-Style Cheesecake with Berry Coulis Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs

Oyster and Corn Chowder, Pork Wellington

Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions