Spanish-Style Potato and Chorizo Omelet Garlicky Cod and Potato Spread with Crispy Garlic Toasts Spinach Empanaditas Fried Miniature Meatballs with Saffron-Garlic Sauce Kicked-Up Deviled Eggs
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Fried Oyster Po Boy, Grilled Shrimp Po Boy, Muffuletta Po Boy
Southwest Cheese Tart, Pico de Gallo, Pecan Pancakes with Boar Sausage
Chicken Tortilla Soup, Pumpkin Soup
Chef Emeril will create a menu that's light, healthy, and extremely satisfying: Turkey Roulade with Spinach and Mushrooms Angel Food Cake with Fresh Berries and Strawberry Sauce
Chicken is the main ingredient today, and Emeril is really kicking it up
Emeril focuses on the rich flavors of grains and greens He can't wait to how you how to utilize them in some healthy, kicked-up recipes!
Emeril fixes up light and fit meals that are still heavy on taste
Emeril focuses on the rich flavors of grains and greens He can't wait to how you how to utilize them in some healthy, kicked-up recipes!
Pan-Seared Salmon with Sauteed Baby Spinach and Pink Grapefruit Beurre Blanc Pineapple Lime Pate A Fruit Pistachio-Crusted Venison with Cranberry-Black Pepper Sauce
Emeril's will share with you two dishes that you can prepare when you really need to race against the clock
Emeril serves up cocktails and snacks: Manhattans, negronis, and French 75's, spiced bar nuts, puff pastry Parmesan cheese twists, and fresh tuna and butter lettuce wraps
Emeril shares his show stopping desserts: white chocolate pots de creme, easy sweet peach upside-down cake, and poached pears with port wine syrup topped with crumbled blue cheese
Cozy up with Emeril's warming and comforting classics, including hearty chicken pot pie topped with puff-pastry crust and Emeril's super-tasty spicy meatloaf
Oysters, Asparagus Soup with Lump Crab Meat, Chicken Club Roulades with White Wine Mustard Cream Sauce, Hazelnut-Chocolate Souffle Glace
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.
Join Emeril and his friend Scott Maurer in the kitchen as Emeril builds an entire meal around Louisiana oysters.
Join Emeril and food critic Ian McNulty in Emeril's New Orleans kitchen as he makes Crab and Corn Bisque, Andouille-Crusted Redfish with Roasted Pecan Vegetable Relish, Meuniere Sauce, and Shoestring Potatoes.
Creole cream chese was almost lost to time until one family farm helped save it.
Join Emeril and his friend Sarah Roland in the kitchen as they create dishes using ingredients from her water buffalo dairy farm.
We've all heard of soft shell crab, but did you know there's also soft shell shrimp? Emeril presents two delicious recipes.
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