Emeril Cooks
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
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For your next tailgate, let Los Angeles' Asian flavors inspire you.
Treat guests to Emeril's collard greens dishes, inspired by Farmer Jones' fresh produce.
Emeril creates a sumptuous holiday meal paired with the official cocktail of New Orleans.
Inspired by Louisiana's largest pecan farm, Emeril shares his favorite pecan recipes.
Emeril creates a meal inspired by New Orleans' annual Voodoo Fest.
Emeril whips up NOLA dishes like crab and corn bisque and andouille-encrusted redfish.
Emeril meets brewers Lindsey Brower and Nan Wallis and makes them a meal inspired by their sake.
Emeril creates a mouth-watering meal with ingredients from a local sustainable farm.
Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.
In Cleveland, Emeril jazzes up some delicious Ohio-inspired dishes, including crawfish pierogies.
Dolphins superfans draw inspiration from Miami's international flavors to create Cuban-style dishes.
For a New York style tailgate, indulge in some of New York City's Italian favorites.
A Philly style tailgate with breaded pork sandwich and grilled steak cheeses.
For a Texan style tailgate, impress your guests with my take on the state's faves.
A 49ers superfan helps cook up some crowd-pleasing Bay Area seafood dishes.
A Broncos fan pays homage to her Denver's culinary staples with some bison burger and oyster dishes.
Panzanella with grilled ciabatta; cheesy creole tomato pie; snapper fillets in a tomato sauce.
Emeril prepares dishes from his restaurants that feature mushrooms from a local farm.
Blue crab with Emeril's fritters, chilled avocado soup with relish and crab meat stuffed trout.
Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.
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