Emeril Live
Chicken Kiev, Duck a l'Orange, Roasted Squab Stuffed with Creole Rice Dressing
Chicken Kiev, Duck a l'Orange, Roasted Squab Stuffed with Creole Rice Dressing
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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.
Crispy Sweetbreads with White Bean Ragout, Braised Veal Cheeks over Creamy Polenta, Stuffed Breast of Veal with Spicy Tomato Sauce and Creamy Pasta
Alligator Sauce Piquant over Ground Grits, Flank Steak with Stewed Florida Swamp Cabbage, Oreo Cookie and White Chocolate Mousse Pie with Macerated Strawberries
Venison Pastrami with Huckleberry Ketchup, Venison and Wild Mushroom Stew, Venison Meatballs with Pasta Ribbons
Chicken Kiev, Duck a l'Orange, Roasted Squab Stuffed with Creole Rice Dressing
Tomato and Bean Salsa, Seafood Ceviche Tacos, Taco Salad with Roasted Poblano Buttermilk Dressing, Triple Chocolate Brownies with Cinnamon Cream Cheese Icing
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.
Grilled Shellfish with Romesco Sauce, Classic Aioli, Samfaina, Bunuelos de Bacalao, Traditional Catalan Fish Stew
Rosemary Flatbreads, Portuguese Sweet Bread, Quick Muffins
Bacalhau, Spicy Salt Cod Cakes, Miss Hilda's Favas
Red Bean Soup, White Bean and Bacon Soup, Red Beans and Rice
New Orleans Crab Cakes, Leek and Goat Cheese
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.
Emeril and food critic Ian McNulty make Crab and Corn Bisque, Andouille-Crusted Redfish with Roasted Pecan Vegetable Relish, Meuniere Sauce, and Shoestring Potatoes.
Emeril and his friend Kimberly Patton-Bragg create a holiday meal that pairs perfectly with New Orleans' official cocktail, the Sazerac.
Emeril recreates some of his restaurant's best dishes with his son EJ Lagasse and Johnny Slamon.
Emeril and his friends Maggie Long and Cyrus Lester share a meal incorporating the fresh mushrooms from their farm.
Emeril and his friend Gabrielle Deculus celebrate creole culture with Chicken Sauce Piquante and Creamy Grits and Grillades.
Did you know that Louisiana is the country's biggest producer of blue crabs? Celebrate the blue crab with Emeril's crab and corn fritters, chilled avocado soup with crab relish, and crabmeat stuffed trout with vodka butter sauce.
Emeril's Savory Pain Perdu, Fresh Eggplant and Roasted Red Pepper Panini, Duck-Stuffed Pitas
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