Pea Soup; Deep Dish Meat Pie; Sugar Pie
Daube Glacee, Crawfish Imperial
Fresh Orange Pound Cake with Orange Glaze; Frozen Caramelized Banana and Chocolate Bomb; Lemon Mousse Cake
White Bread and Rolls; Potage from Meat 'A Great Pye', Maid of Honor Cake
Pasta with Swiss Chard in Broth with Meatballs; Seafood Chowder; Oysters Rockefeller Soup Garnished with Crispy Bacon and Fried Oysters
Emeril's Savory Pain Perdu; Fresh Eggplant with Roasted Red Pepper Panini; Duck-Stuffed Pitas
White Chocolate Pot du Creme; Old-fashioned Milk Chocolate Fudge; Chocolate Mint Petit Fours; Classic Black Forest Cake
Emeril's Doughnuts; Blueberry Cake Doughnuts
Classic Fondue; Leeks Rosti; Zurich Veal
Emeril reminds you that there's much more to pasta than plain old macaroni with marinara sauce. Tonight he's showing you how easy it is to revive that tired pasta recipe by adding or changing just a few simple ingredients. Rigatoni oreganata with tomato sauce and breadcrumbs; Buccatini with Italian tuna and calamata olives; Potato, leek, and bacon ravioli; and Veal stuffed jumbo shells with a mushroom bechamel.
Wild Boar and Foie Gras Terrine; Grilled Rabbit Sausage over Stewed White Beans; Hunter's Duck Pie
Swirl of Roasted Red and Yellow Pepper Soup with Shrimp Dumplings; Eggplant and Oyster Stuffed Peppers with a Creole Sauce; Crunchy Asian Slaw; Tempura Roasted Peppers with Fresh Crab Salad
Blinis; Halushki
Rabbit and Shiitake Mushroom Terrine with a Caramelized Onion Sauce; Sardine and Red Pepper Terrine; White Chocolate and Red Raspberry Terrine
Red Rooster; Artichokes Stuffed with Ricotta and Salami Rolls; Emeril's Fried Turkey; Chocolate Mousse Layer Cake
Russian Cigarettes; Emeril's Madeleines
Bacon and Beef Consomme; Vienna Schnitzel Served with Rice; Green Peas and Mayonnaise; Classic Apple Strudel
Emeril's Corn Tortillas; Tortilla Soup; Roasted Pork Enchiladas; Roasted Pork Chimichangas; Corn and Goat Cheese Quesadillas; Banana Quesadillas
Floating Islands; Angel Food Cake with Lemon Curd; Coffee Macaroons; Chocolate and Almond Dacqoise with a Caramel Butter Cream Frosting
Duck Stuffed Pitas; Emeril's Chowder of Love; Orange Petite Fours with an Almond Pastry Cream and Fresh Orange Glaze
Basic brown stock; roasted leg of lamb with potatoes.
Bratwurst cooked in beer with smothered cabbage.
Hoisin glazed chicken stuffed with sticky rice.
Foie gras and mushroom stew with mascarpone dumplings.
Susan's coulibiac of salmon; stuffed veal chops en croute.
Oyster stew over spinach potato pancakes.
Paneed pork loin mashed root vegetables with cipollini.
Roasted quail stuffed with veal over creamy grits.
Shrimp stock; shrimp and grits; sweet corn relish.
Three-tiered Christmas bread; roasted pepper ketchup.
Escargots de bourguignonne; steak tartare; choucroute.
Roasted pumpkin soup with crispy duck confit relish.
Fried corn and mozzarella cakes; sausage and pepper calzone.
Emeril's bellini; fresh pasta with shiitake mushrooms.
Ham hock and lentil soup; lobster pot pie; Emeril's pot roast.
Turkey cristo; turkey bone gumbo; turkey stew over potato cakes.
Caviar parfait; fresh lobster; sweetbread-stuffed veal chop with seared foie gras.
Emeril's latkes; sugarcane baked ham with spiced apples and pears.
Split pea soup with roasted fennel and lobster salad.
Rye dinner rolls; fried fish fingers with tartar sauce.
Country ham with red-eyed gravy; beignets and café au lait.
Mini eclairs; big kahuna; bananas foster ice cream pies.
Fresh crab and horseradish salad with yukon gold potatoes.
Chilled mousse of pike with truffle and lobster salad.
Sticky pecan rolls; country ham and cheese biscuits.
Pork chops stuffed with oyster dressing andouille.
Foie gras and truffle mousse; seared foie gras.
Spinach salad with andouille dressing; trout almondine.
Garlic butter; sautéed frog legs with tomato garlic butter.
Crawfish egg rolls with hot sesame drizzle.
Sicilian eggplant relish; pasta con le sarde.
Crown roast of lamb; ring of carrot with buttered peas.
Vodka and citrus-cured salmon; caramelized grapefruit salad.
Stir-fried crab meat with cellophane noodles.
Hot sauce; duck confit rellenos; fire-roasted corn.
Yellow curry powder; curry eggplant mango chutney.
Artichoke and crab beignets with remoulade sauce.
Pickled herring casserole; smoked scallop sandwich.
Coconut tempura shrimp with mango chutney.
Eggplant; prosciutto and mozzarella cheese roulade.
Garlicky clams; fresh spinach salad with teardrop tomatoes.
Homemade thousand island spread; Emeril's open-face reuben.
Fried soft shell crab; white asparagus and wild sorrel.
BBQ salmon gravlax with potato salad; smoked salmon salad.
Morel and truffle gratin; veal raviolis with morel cream sauce; watercress salad with baby tomatoes and sherry vinaigrette; striped bass with baby morels and watercress sauce.
Marinated tomatoes stuffed with shrimp salad; crawfish mousse-stuffed zucchini flowers; roasted eggplant stuffed with Portuguese rice dressing.
Jasper White's baked stuffed lobster; lobster cheesecake.
Smoked mussel fritters with roasted red pepper aioli.
Grilled lamb patties with white bean and mint relish.
Roasted chicken with caramelized onions; croquignoles bread.
Chocolate-dipped gooseberries; peaches and cream jelly roll.
Tomato and potato tart; potato gnocchi with gorgonzola sauce; andouille potato cakes with corn salsa; crispy sea bass with confit of yukon gold potatoes; pancetta and sweet peas.
Orange wine; goat cheese fondue on country-style bread; fish soup with summer vegetables and rouille; fresh lemon and lavender ice cream with almond butter cookies.
Baby arugula with ham; blue cheese and fresh fig vinaigrette; cheddar cheese and beer soup with tempura broccoli florets; fried fresh mozzarella with mushroom ragu; shaved truffles.
Sardinian parchment bread; zuppa sarda; artichokes stuffed with ricotta and salami; Sardinian ravioli with meat ragu.
Roasted veal loin stuffed with fontina cheese and truffles with mushroom sauce; veal piccata; veal saltimbocca.
Creole tomatoes and vidalia onions with Maytag blue dressing; roasted rib eye with potato and goat cheese gratin; chocolate mousse layer cake with vanilla ice cream.
Goat stew with chestnut flour polenta; Corsican chestnut beignets; fiadone (Corsican cheesecake).
Creole chicken; red beans and rice soup; shrimp court bouillon; roasted flounder stuffed with eggplant and cornbread dressing; sauce piquant.
Zucchini and shrimp fritters with roasted red emulsion; Emeril's parfait with spiced pear coulis.
Seared tuna salad with wasabi vinaigrette and crispy wontons; seared grouper with peasant meat juices; celery root mashed potatoes; red fish almondine with brabant potatoes.
Blue cheese and brie quesadillas with pear and brown sugar compote; potato and goat cheese gratin; beer braised rabbit; Julia's pan-fried thin burger.
Roasted butternut squash custard pie with pecan crust; buttermilk spice cake with fresh apple puree and roasted walnut cream cheese frosting.
Poached eggs; perfect boiled eggs; caramelized salmon deviled eggs; Portuguese scrambled eggs with salt cod; onions and potatoes; classic spaghetti carbonara.
Classic Lyonnaise potatoes; onion tarts; veal liver and onions.
Mint julep martini; salmon and caviar stuffed potatoes; canapé of blue cheese and roasted walnuts with onion and apple relish; shrimp toast; spinach and oyster rissoles.
Mexican chocolate drink; cinnamon smoked venison with bourbon sweet potatoes; roasted pork tacos with green mole sauce and apple relish; cinnamon and rice crème brûlée.
Grilled shrimp torn bread salad; fresh mushroom and pepperoni cream sauce over fettuccine; gratin of sabayon over caramelized apples and pears.
Galette paysanne; galette des rois; orange galettes layered with citrus cream and drizzle of caramel sauce.
Seared beef fillets with blue glacage; seared salmon with wild mushroom and white bean ragout and merlot reduction sauce; BBQ rock shrimp over creamy grits.
Emeril's butter cookies with buttercream frosting; Matthew's elephant ears; sugared popcorn.
Hot jalapeño crab dip; fried catfish on a stick with remoulade sauce; crispy shrimp burger with tartar sauce; peanut butter and chocolate praline ice cream sandwiches.
Pea soup; deep-dish meat pie; sugar pie.
Fresh orange pound cake with orange glaze; frozen caramelized banana and chocolate bomb; lemon mousse cake.
Pasta with swiss chard in broth with meatballs; seafood chowder; oysters rockefeller soup garnished with crispy bacon and fried oysters.
Emeril's savory pain perdu; fresh eggplant and roasted red pepper panini; duck-stuffed pitas.
Emeril's doughnuts; simple lemon glaze; blueberry cake doughnuts.
Classic fondue; leeks rosti; Zurich veal.
Wild boar and foie gras terrine; grilled rabbit sausage over stewed white beans; hunter's duck pie.
Swirl of roasted red and yellow pepper soup with shrimp dumplings; eggplant and oyster stuffed peppers with Creole sauce; crunchy Asian slaw; tempura roasted peppers with fresh crab salad.
Potato and cheese pierogi; blinis; halushki.
Russian cigarettes; Emeril's madeleines.
Bacon and beef consommé; Vienna schnitzel with rice; green peas and mayonnaise; classic apple strudel.
Emeril's corn tortillas; tortilla soup; roasted pork enchiladas; roasted pork chimichangas; corn and goat cheese quesadillas; banana quesadillas.
Floating islands; angel food cake with lemon curd; coffee macaroons; chocolate and almond dacquoise with caramel buttercream frosting.
Duck-stuffed pitas; Emeril's chowder of love; orange petit fours with almond pastry cream and fresh orange glaze.
Cheese and walnut bread; roquefort pavee with apple compote and toasted croutons; lamb-stuffed ravioli with gorgonzola cream sauce.
Emeril's macadamia nut chews; toasted almond and dried cherry nougat.
Emeril's antipasto platter; grilled prawns; Sicilian chicken salad.
Pan-seared shad roe with brown butter sauce; roasted lamb chops stuffed with black olives and goat cheese; fresh fiddlehead fern; crawfish and white bean ragout; fresh coconut cake with lemon cream cheese filling and icing.
Caldo verde; salt cod; onions and potatoes; tripe o'Porto style.
Smoked lobster and mirliton parfait; fresh swordfish with olive tomato sauce and crispy calamari; tequila mussels.
Caramelized pears with prosciutto and drizzle of balsamic syrup; grilled escolar with fresh asparagus; baby morels and currant tomatoes; fruit terrine with almond cream and three fruit coulis.
Mr. John's chorizo and seafood gumbo; Emeril's stacked salad; blue cheese stuffed fillets with bacon mashed potato; chocolate pecan cake with white chocolate mocha sauce.
Grilled shellfish with romesco sauce; classic aioli; samfaina; buñuelos de bacalao; traditional Catalan fish stew.
Seared beef carpaccio with shaved artichokes and truffle oil; salt-and-herb-crusted red snapper with orange and tomato salsa; angel food cake with mango and papaya sorbet parfait.
Alligator sauce piquant over creamy stone ground grits; marinated flank steak with stewed Florida swamp cabbage; Oreo cookie and white chocolate mousse pie with macerated strawberries.
Pork and clams; charcoal grilled sardines; tuna steak with onions and tomatoes.
Creole fried shrimp salad with vidalia onions; a classic remoulade dressing and pickled okra; Couscous with tomato chili sauce; ham hock and beans; buttermilk pie.
La bourride; escargot a la provence; fresh apricot clafoutis.
Aussie barbecue Emeril-style; kangaroo-fried pies; wattleseed ice cream with homemade macadamia nut cookies.
Mrs. Hay's stuffed chicken wings with hoisin sauce; crawfish dumpling with ginger soy dipping sauce; shrimp stuffed crab claws.
Caramelized onion; rosemary and fresh tomato bread; fried green tomatoes with lobster and teardrop tomato salad; warm pimento cheese stuffed Creole tomatoes.
Emeril's frozen milk punch; Suzanne's muffins; ambrosia salad parfaits; apple smoked bacon; white cheddar and potato omelet.
Smoked salmon roulade; fresh pear and blue cheese salad with toasted walnut vinaigrette; mango shortcake with fresh coconut ice cream.
Farmer's market salad with goat cheese croutons; baked sea trout with market vegetables and potatoes; pork stir-fry; strawberry-rhubarb pie with almond crumb topping.
Fried oyster po' boys with BBQ sauce and blue cheese slaw; andouille and white cheddar over-stuffed baked potatoes; creole mustard; rosemary and garlic crusted veal roast; fried blueberry pies.
Fresh tomato and bean salsa; seafood ceviche tacos; Emeril's taco salad with roasted poblano buttermilk dressing; triple chocolate brownies with cinnamon cream cheese icing.
Crispy sweetbreads with white bean ragout; braised veal cheeks over creamy polenta; stuffed breast of veal with spicy tomato sauce and creamy pasta.
Vietnamese style po' boys; fresh crab spring rolls; Emeril's duck and noodle soup; five spice spare ribs with crunchy slaw.
Homemade chicken and vegetable soup; Emeril's peanut butter and banana sandwich with homemade bam chips; apple and oatmeal crisp.
Chicken cacciatore; coq au vin; chicken and dressing.
Buttermilk and lemon-scented pancakes with warm blueberry syrup; whole trout stuffed with bacon and eggplant dressing; campground brownie pie.
Muffuletta salad; skewers of grilled prawns with fresh corn and tomato salad; Emeril's classic banana split.
Singapore sling; linguini with clam sauce and tomato sauce; the king's Creole fried pork chops with mashed sweet potatoes and apples; southern cooked greens; grasshopper pie.
Corn cake and salmon salad sandwich with beluga caviar; scallops with portobello mushroom and truffle emulsion; Emeril's wedding cake and buttercream.
Artichokes alla giudia; spaghetti all'amatriciana; baby lamb with egg sauce; ricotta cheese fritters.
Pimento and bacon clams; salt cod and lobster cakes with roasted corn relish and classic tartar sauce; blueberry jam and custard pie.
Mary Beth's sauerkraut balls; wiener schnitzel a la holstein; grilled bratwurst with German potato salad.
Cranberry and chocolate truffle; fresh cranberry compote; seared foie gras with pan perdu.
Apple cider-marinated pork spare ribs; apple potato gratin; apple Charlotte.
Pumpkin bread sandwich with pumpkin seed and cream cheese filling; tempura pumpkin with drizzle of caramel sauce and cinnamon ice cream; pumpkin cheesecake with bourbon spiked cream.
Chicken Kiev; duck a l'orange; roasted squab stuffed with creole rice dressing.
Roasted butternut squash ravioli with sage brown butter sauce; warm zucchini bread; baked acorn squash filled with italian sausage and rigatoni pasta; spaghetti squash jam; golden spaghetti squash.
Frico crisps; crostini with chicken livers; veal meatballs; kicked-up tzatziki sauce; stuffed grape leaves; kicked-up fried almonds; kicked-up stuffed olives.
Vegetable frittata; kicked-up frittata; garlic soup with eggs; kicked-up scotch eggs.
Venison pastrami with huckleberry ketchup; venison and wild mushroom stew; venison meatballs with pasta ribbons.
Turkey bolognese; duck and sausage etouffee; Emeril's chicken pot pies.
Lump crabmeat beggar's purses; belon oysters with champagne mignonette; lobster mousse bouchees; baby lamb chops with mint hollandaise; truffled dijonnaise potato squares; chocolate truffles.
Parma salad; passatelli soup; parmesan vegetable fritters; rose of parma; parmesan spinach pie.
Vodka and citrus cured salmon; mini open-faced corn cake and salmon salad sandwiches; funky southwestern turkey; rhubarb and apple pie with walnut crumb topping.
Baby greens with fig vinaigrette; jumbo lump crabmeat timbale in clear tomato juice; chicken en papillote with spicy carrot jus; fruit stew with oatmeal dumplings.
Pad thai; bahn pho bo; soba; cellophane noodles; lo mein.
Porcini salad; apricot-glazed roast duck with caramelized apples; garlic and herb roasted potatoes; pear and stilton soufflé with pear compote.
Homemade linguica sausage; linguica-stuffed turkey breast; seafood boudin; andouille sausage and shrimp calzones; chorizo and mussels in tomato wine broth.
Oyster shooters; steamed blue crabs; citrus-crusted tuna with beer sauce.
Emeril's chocolate cocktail; molten chocolate cakes; chocolate meringue pie; bittersweet chocolate marquise with orange crème anglaise.
Butternut squash and sausage soup; potato; onion and roquefort soup; ham and split pea; brown windsor soup.
Hurricane cocktails; clean out the ice box jambalaya; mediterranean chicken packets; red bean soup; pound cake with ice cream.
Aloo palak; skordalia with fried calamari; steak frites; shepherd's pie.
Eggplant; sausage and ziti casserole; mexican breakfast casserole; spinach, mushroom and artichoke casserole; deep-dish banana pudding with chocolate sauce.
Dinner salad with honey mustard dressing; Sunday dinner pork roast; kicked-up bacon-cheese mashed potatoes; nutty green beans; strawberry-cream angel food cake.
Kir royale with parmesan crisps; seared scallops with champagne butter; duck breasts with cherries and rose champagne reduction; champagne gelle.
Parsnip cakes with smoked trout; apple and horseradish cream; root cellar gratin; venison medallions with celery root-pear puree; sweet potato spice cake.
Vietnamese summer rolls with hot mustard sauce; orzo salad stuffed tomatoes; pasta with chickpeas and spinach; portobello mushroom-blue cheese burgers; cherries jubilee with homemade lady fingers.
Essence; seafood and sausage pasta with essence cream; fresh herb tart; lamb stew with herbs de provence; anise biscotti with lemon ice cream.
Garlic and rosemary red wine vinegar; watercress salad with red wine vinaigrette; coq au vin; grilled salmon with beurre rouge; oranges with red wine syrup and orange pound cake.
Honey date nut muffins with orange honey butter; spicy honey barbecued chicken; honeyed apple cabbage slaw; baklava.
Barley lemon water; barley and wild mushroom salad; corn cakes with duck confit and pepper jelly; cornish hens with bulgur stuffing; oat-crusted trout with creamy mustard horseradish sauce; kasha pudding with buckwheat honey and dried fruit.
Meat patties; rice and peas; rum cake with rum and guava jelly; ackee and saltfish.
Swedish pancakes; toasted ravioli; bbq pork; pulled pork sandwiches with slaw and fried pickles; café brûlot.
Fried catfish manchac-style; spicy tartar sauce; kicked-up hush puppies; teriyaki glazed halibut with cucumber noodles; emeril's peasant-style monkfish; poached grouper with mango salsa.
Raspberries macerated in wine mille-feuille; blueberry and pear torte with white chocolate ice cream.
Hurricane punch; big crowd roasted garlic chicken with angel hair pasta; roasted vegetable salad with goat cheese; cranberry-apple crisp.
Portuguese pickled fish; fritto misto with garlic dipping sauce; Emeril's chicken cordon blue with mushroom sauce; chicken paprikas with herbed dumplings.
Spaghetti pie; kicked-up stuffed garlic bread; skewers with creamy dressing; Emeril's kicked-up brownie ice cream sandwiches.
Foie gras sauteed with apples; leg of lamb gascony-style; smothered potatoes; prune tart with armagnac cream.
Spiked hot chocolate; wild cream of mushroom soup; string bean casserole; kicked-up blue cheese-stuffed burgers; tapioca pudding parfait.
Tried and true buttermilk pancakes with orange syrup and raspberries; goat cheese stuffed zucchini pancakes with tomato sauce; bacon pancakes with walnut butter and caramelized onions; giant apple walnut pancake.
Savory leek and applewood bacon tart; mediterranean quiche; onion and roquefort tart; manly quiche.
Oysters on the half shell; asparagus soup with red pepper sauce and lump crabmeat; chicken club roulades with white wine mustard cream sauce; hazelnut-chocolate souffle glace.
Trout with pecan meuniere sauce; herb-stuffed roasted chicken with reduced pan gravy; pan-fried quail with country milk gravy; pork medallions with mustard cream sauce.
Garlic studded pot roast; North African lamb shanks with couscous; spiced baked ham with sweet potatoes.
Huevos rancheros; roasted vegetable custard pie; béarnaise sauce with beef tenderloin; nutty ice cream cake with caramel sauce and toffee bits.
Red snapper fillets poached with fennel and vermouth; mushroom-dusted chicken with black vinegar reduction and ginger vegetables; poached pineapples with vanilla yogurt.
Shad roe with tomato-anchovy sauce; smoked sturgeon and choupique caviar salad; grilled butterflied rainbow trout; salmon with crawfish and fiddlehead fern ragout.
Edamame; chinese green beans; falafel with tahini sauce; slow-cooked white beans with pan-fried pork chops; vanilla ice cream with sweet red bean paste.
Frothy grasshopper; Mr. Lou's sorbet trio; espresso granita; kicked-up ice cream cake.
Linguine with seafood in saffron broth; vegetable casserole abruzzeze; lamb with balsamic vinegar; ricotta-filled pastries.
Fried pont l'eveque salad with walnut dressing; camembert-steamed mussels; chicken Normandy; Normandy apple and cream tart with calvados whipped cream.
Tuna tartare with verjus; seared salmon with warm lentil ragout; duck confit salad with dried beans; Stilton cheese and vanilla shallot vinaigrette; raspberry tart.
Baby-back ribs with coffee bourbon bbq sauce; kicked-up coffee drink; tiramisu with chocolate-dipped coffee beans.
No one knows what's in the mystery basket; Emeril is in for a surprise and so are we as decides what to make.
Homemade buttermilk; buttermilk fried chicken salad with buttermilk parmesan dressing; Alden's grandmother's cornbread; buttermilk praline ice cream.
Wild mushrooms in brioche; spinach salad with warm bacon dressing; mushrooms stuffed with crab; mushroom and shrimp quesadilla; mushroom-stuffed quail.
English fish and chips; beer-brined chicken with giblet gravy; beer-braised cabbage and celery root; Guinness ice cream.
Watermelon daiquiri; gazpacho with avocado and seafood; catfish po' boy; cold noodle salad.
Crabmeat asparagus salad; roasted chicken with lemon herb sauce; vanilla crème brûlée.
Bloody bull with elephant garlic chips; artichoke balls; garlic and red pepper dip; garlic custard with shrimp; garlic mojito granita with garlic brittle.
Emeril's pork fat arepas; Greek grilled leg of lamb gyros; vegetable samosas; Italian ices.
Curried squash soup; tempura squash blossoms with crab; zucchini sausage and shrimp torte; mirliton pie.
Pan-fried flounder with dilled tartar sauce; citrus-crusted pompano with grapefruit butter; shrimp creole smothered puppy drum; Biloxi bacon.
Basic sourdough starter; potato water starter; basic sourdough bread; muffuletta sandwich; blueberry sourdough pancakes; sourdough cornbread.
Port-soaked melon and ham salad; hot-gingered shrimp salad; arugula-stuffed onion ring salad; fennel and hearts of palm salad.
Mussel soup; coquilles St. Jacques; stuffed devil crabs; linguine with clam sauce.
Cornish game hens under a brick; cognac and bacon braised quail; pan-roasted squab in beet nests.
Dandelion and bitter greens with warm bacon dressing; Pennsylvania Dutch corn chowder; ham and apple dump.
Vietnamese-French crab and asparagus noodle salad; Portuguese-Indian goan cod balls; Indonesian-Dutch spice cake; Japanese-Peruvian ceviche.
Emeril's kicked-up bellini cocktail; potted shrimp; Belgian endive stuffed with crabmeat ravigote; pasta salad with arugula pesto; fig syllabub.
Mai tai cocktail; rumaki; sweet and sour pork; sambal; flambeed pineapple with coconut ice cream.
Apple nut muffins with streusel topping; bacon and cheddar scones; tomato herb bread; olive and ricotta spread tea sandwiches; strawberry shortcake.
Strawberry lemon crush; salad with blackberry vinaigrette; pork loin with raspberry chipotle glaze; wild rice and cranberry dressing; blueberry bread pudding.
Sand dabs meuniere; sole veronique; stuffed turbot provencal.
Angels and devils on horseback; spinach and artichoke dip; cocktail meatballs; pork egg rolls with hot mustard.
Crab and brie quesadilla with chili-apple glaze; cheese-stuffed sausage with poached eggs and tasso cream sauce; ooey gooey stuffed cupcakes.
Chili prawns; zesty lemon chicken; sweet and sour pinecone fish.
Ginger lemonade; bengali dal; begun bhaja; lobster in fried onion sauce; sweet cheese dumplings in rose water sauce.
Butternut squash gnocchi with balsamic brown butter; matambre with salsa criolla; grilled eggplant; dulce de leche gelato.
Kibbeh with yogurt sauce; shabu-shabu with sesame dipping sauce; barbecued beef in lettuce wrapper; steak pie.
Milkshakes; salami coronets; stuffed fried rice balls; Philly cheese steak sandwich; french bread pizza.
Spare ribs with bbq sauce and deep-fried pork rinds; bacon-wrapped and andouille-stuffed pork chops; prosciutto; pear and brie sandwich with salad au lardon.
Chili con carne with chili con queso crabmeat stuffed shrimp; buttermilk fried chicken; Em's mac 'n cheese; banana Boston cream pie.
Southern pecan log; Gigi's carrot cake; panna cotta with vin santo-soaked figs; mixed fruit pandowdy.
Greek-style stuffed artichokes with Greek lemon sauce; roasted tomatoes with angel hair; corn pudding; grilled lamb chops with herb jelly; watermelon ice.
Homemade crème fraîche; bacon-clam dip; smothered veal; James Beard's cream biscuits; cheesecake ice cream with blueberry syrup.
Kicked-up chicken wings with blue cheese dipping sauce; tempura chicken fingers; tchoup chop tropical chicken salad; sausage and rice stuffed chicken legs.
Nutty tropical salad; Lebanese fried fish with tarator sauce; chili pork loin with cilantro oil; zucchini bread.
Hawaiian pesto-crushed ono on baby greens; Emeril's baked stuffed lobsters; grilled fish with tropical salsa; white poached salmon with creamy ravigote sauce.
Planter's rum punch; cornmeal and ham pancakes; oyster pie; double savory pie crust; broiled peaches with bourbon cream and pecans.
Dirty martini with blue cheese-stuffed olives; New Orleans-style crabmeat salad; pissaladière; braised chicken with cerignola olives.
Caribbean cocktail; Caribbean cracked conch; jerked leg of goat; yellow rice; coconut mango bread pudding with caramel rum sauce and fried coconut strips.
Baked jalapeño poppers; oven-fried potato chips with oven cooked bacon dip; oven-fried pecan crusted chicken fingers and baked sweet potato hand pies.
Shrimp wontons; bok choy and asparagus stir fry; steamed egg custard with pork; lemon chicken; orange mango pudding.
Popcorn firecracker shrimp; blue cheese polenta cakes with onions and walnuts; cornmeal crusted scallops with corn relish; Emeril's dessert corn pudding.
Pomegranate mojito with vanilla sugar; sugar-cured gravlax; seared shrimp salad with Thai palm sugar dressing; apple coffee cake; gingerbread with spiced crème anglaise.
Vermicelli with citrus cream sauce and radicchio; fettucine pieces with zucchini and clams; wild mushroom bolognese; super stuffed shells.
French onion soup; soufflé-filled potatoes; grilled veal chops with mushroom tomato bordelaise; port and caramel ice cream sundae.
New Zealand sparkling wine cocktail; Thai-style New Zealand green shell mussels; lamb braised in New Xealand cabernet sauvignon with kumara; pavlova.
Mushrooms a la grecque; creamy leek and potato soup; chicken with 40 cloves of garlic; poached oranges and satsumas in rosemary-clove syrup.
Sweet potato-roasted pork au gratin; braised veal shanks on mascarpone cheese polenta; pear and blue cheese crumble.
Emeril's Kicked Up Chef's Salad; Ham and Garlic Pork Rolls; Fresh Baked Ham with Rum and Coke Glaze; Wild Pecan Rice, Bacon and Tasso Dressing; Country Ham with Orange Pan Sauce
Emeril cooks up a feast for some of his favorite ghouls and goblins. This meal is going to be so scary, so sinful and so scrumptious, you'll be screaming for more!
A holiday menu is created from viewers' winning recipes. Included: crab-stuffed twice-baked potatoes; crab-and-shiitake-stuffed filet mignon; coquito; diver scallops wrapped in Peruvian purple potato nets with béarnaise sauce; green-tomato and apple pie.
An internationally inspired grilled menu is featured. Included: Vietnamese grilled pork po'boys; Moroccan-style grilled leg of lamb. Guest: musician Josh Turner.
Classic dishes for a Sunday supper, kicked up Emeril Style. With guest Martina McBride Recipes include: Classic Wedge Salad; Cola-Braised Pot Roast; Scalloped Potatoes; Bacon Smothered Peas, and Peach and Blueberry Cobbler.
A Thanksgiving menu includes herb-roasted turkey with chestnut-sage stuffing; twice-baked potatoes; bacon Brussels sprouts; cranberry-orange sauce; sweet-potato and pecan pie.
Chef Jacques Pepin joins Emeril in the kitchen as they prepare some favorite family recipes and discuss the memories behind the dishes.
Rum Balls; Chocolate Covered Turtles served in a Sugar Cage; Eve's Peanut Butter Fudge with Chocolate Drizzles; Torrone
Recipes created by children include Tex Mex chicken-taco soup; kickin' chicken bake; herb-crusted halibut; caramel-cinnamon-graham apple pie with caramel-pecan cream.
Emeril fries up some classic Southern dishes as he breaks from conventional wisdom and shows that frying can be good – if it's done right. Menu: • Natchitoches Meat Pies • Pan-Fried Catfish with Lemon & Garlic • Cornmeal-Green Onion Hushpuppies • Vera's Georgia-Fried Chicken • Apple Fritters with Steen's Cane Syrup
Emeril explores the fusion of flavors found in Southwestern cuisine tonight, but not without some of his personal twists such as replacing masa with grits in his tamales. Menu: • Frozen Guava Margarita • Cheesy Duck Tamales • Roasted Chayote Soup with Black Bean Relish • Mojo Roasted Pork with Sweet Potato Quesadilla • Fried Cinnamon Ice Cream
Just off a 20-hour flight, Martin Yan visits the studio for an Asian cook-off. The thing is he keeps getting the smaller cuts of protein. Watch the challenge spurs each of them on to excellence and dishes one can't imagine. Menu: • Asian-spiced Flank Steak (Emeril) • Sesame-orange Beef (Martin Yan) • Coffee-Nocello Glazed Duck with Foie Gras Fried Rice (Emeril) • Seared Five-Spice Duck Breast with Snow Peas and Watercress (Martin Yan) • Leftover Duck Appetizers (Martin Yan) • Caramelized Salmon with Bok Choy and Asian Citrus Sauce (Emeril) • Grilled Salmon Sushi-Rice Bowl (Martin Yan)
Emeril is cooking nothing but these crustaceans tonight, but you won't be bored because he's serving them traditionally, snack-size, fusion-style – any way his imagination can design, and he's not short of inspiration. Menu: • Boiled Shrimp with Three Sauces (Remoulade, Cocktail and Louis) • Shrimp Étouffée • Popcorn Shrimp • Shrimp Toast with Wasabi Sauce • Emeril's Shrimp Scampi
It's all about sausage tonight, and Emeril's going to show not only how to use them, but how to make them. First he'll demonstrate two homemade sausage recipes, one so versatile he will use it in three subsequent recipes, and then he'll use the classic bratwurst in a yummy stew. Menu: • Chicken-Apple-Fennel Breakfast Sausage – Made into Patties and Served with Eggs Over-Easy • Homemade Italian Sausage • Italian Sausage & Tomato Soup • Spicy Sausage & Cheese Bread • Bratwurst & Beer Stew
Emeril raids the Food Network kitchen and prepares some surprise dishes. Recipes include rosemary lamb chops with asparagus; Portugese-style trout; shrimp gratin with mornay sauce; and strawberries romanoff.
Emeril uses a plethora of exotic fungi tonight as he shows us unusual mushrooms and then proceeds to use them to delicious effect in a variety of appetizers, salads and entrées. Menu: • Fried Chanterelle Salad with Creamy Dressing • Chicken & Mushroom-Sherry Sauce in Pastry • Black Trumpet & Truffle Risotto • Dried Porcini Crusted Salmon with Tomato Cream Sauce • Roasted Abalone Mushrooms with Crabmeat Salad
It's fish, fish and more fish tonight after Emeril visits his local fish monger downstairs at Chelsea Market. He brings back so much bounty that even he may run out of ideas by the end of the hour. Menu: • Smoked Mackerel Salad with Creamy Horseradish Vinaigrette • Stone Crab with Mustard Sauce • Rock Shrimp Stuffed Lemon Sole • Kicked Up Fish & Fries – Served with Green Sauce and Fried Olives • Grilled Escolar with Southwest Relish and Arugula Pesto • Seared Blue Nose with Crab Salad
Everyone's exhausted from taping the 1500th episode special last night and the celebration afterward, but Emeril won't let that slow him down any. He's here to extoll the emerging New World cuisine, with its fusion of Caribbean, Latin and Southern cuisines. Just in case, though, Raul Midón has joined Doc Gibbs and the band to help keep everybody awake. Menu: • Traditional Mojito • Skirt Steak with Chimichurri Sauce • Shrimp Ceviche with Fried Plantains • Grilled Spiny Lobster Orange Salad – Served with Orange-Cilantro Vinaigrette • Coconut and White Chocolate Soufflés – Served with Mango-Rum Sauce
Meals suggested by children, including barbecued shrimp and biscuits, spaghetti and meatballs, and nutty buttery green beans, are prepared.
Emeril and an all-male audience celebrate what he calls "manly man cuisine": lots of meat or fish, huge portions, and as many kicks up as he can devise. But first the Emeril Live crew hits the streets of New York to check out the evening's menu with men at work and play. Menu: • Funky Stovetop Crawfish Boil • Nut-Crusted Rack of Venison – Served with Wild Mushroom Bread Pudding • Manly Meat Lasagna • Blazing Banana Split Sundae
Emeril and Michael Lomonico present some comfort food favorites. Wonton Soup; Curried Pea Soup with Frizzed Ginger; Emeril's Knife and Fork Open-Faced Sandwich; Philly Cheese Steak; Peanut Butter Cream Pie; Double Crust Apple Pie
Emeril shows how to add flavor to add flavor to a meal by cooking with spirits. Long Island Iced Tea; Roasted Corn Salsa with Tequila Lime Dressing; Pan Sauteed Filet Mignon with Caramel Brandy Mushroom Sauce; Steamed Mussels in a Cagnac Cream Sauce; Bourbon Nut Cake Recipes in This Episode * Long Island Iced Tea * Roasted Corn Salsa with Tequila-Lime Dressing * Pan Sauteed Filet Mignon with Caramel-Brandy Mushroom Sauce * Steamed Mussels in a Creole Mustard, Bacon, and Cognac Cream Sauce * Bourbon Nut Cake
Martina McBride joins Emeril as he shows how to make the perfect Southern fixings for your next dinner party, and as a treat performs some country music to put everyone in the right frame of mind.Menu: • Smothered Andouille Sausage and Shrimp Over Cheesy Grits • Traditional Southern Biscuits • Braised Kale • Best Ever Coconut Cream Pie
Emeril invites his friend and part of the Food Network Kitchen staff Sal Passalacqua into his own kitchen for a friendly battle between Northern and Southern Italian cuisines. But first, the Emeril Live crew takes a quick trip to New Jersey to visit Sal's restaurants in the Berkeley Heights neighborhood. Menu: • Parsley & Garlic Stuffed Shrimp (Emeril) • Carpaccio di Tonno (Sal) • Butternut Squash Ravioli (Emeril) • Pasta con Pesto Siciliano (Sal) • Osso Buco (Emeril) • Falsomagro (Sal)
Emeril shows you how you to impress your family and friends and create infinite sauce variations by using a few basic techniques. Asparagus with Choron Sauce, Trout a la Meuniere, Grilled Lobster Tails with Grapefruit and Tarragon Vinaigrette, Gratineed Crabmeat with Sauce Mornay
It's the kind of night chocoholics dream of. Emeril serves up all things chocolatey. Old Fashioned Milk Chocolate Fudge, Chocolate Coers a la Crème, Caramel and 3 Chocolate Apples, Frozen Caramelized Banana and Chocolate Bombes.
You don't need to go to Margaritaville to have fun, because today Jimmy Buffett is coming to get everyone in a Parrothead state of mind. Recipes include Ruby Red Grapefruit Margarita; Coconut Shrimp with Pineapple Habanero Chutney; Island Inspired-Seafood Gumbo with Coconut Milk; and Coconut and Key Lime Pudding Cakes with Guava Coulis.
It's Emeril's favorite time of the year, and he's pulling out all the stops with a sumptuous Christmas menu. Recipes in This Episode * Quail and Smoked Sausage Christmas Gumbo * Crown Roast of Pork with Crawfish and Mirliton Stuffing and Crawfish Bordelaise Sauce * Creole Christmas Trifle * Emeril's Eggnog
Emeril celebrates dishes that let you have your cake and eat it, combining savory flavors with sweet touches. Menu: • Grilled Salmon with a Pineapple, Mango & Strawberry Salsa • Sesame Peanut Noodle Salad • Mirliton & Hot Sausage Casserole • Seared Duck Breast with Brandied Cherry Reduction Sauce – Served with Garlic Mashed Potatoes and Haricots Verts • Peanut Butter Sundaes
When the lunch bell rings, Emeril is ready! Recipes in This Episode * Open Faced Roast Turkey Sandwiches with Mushroom Gravy * Cream of Tomato Soup with Fontina, Mushroom, Prosciutto and Truffle Grilled Cheese Sandwiches * Fried Chicken, Emeril Style * Butterscotch Pudding with Brown Sugar Shortbread Cookies
It's all about pasta tonight! Emeril welcomes special guests and old friends Johanne Kileen and George Germon, owners of Al Forno restaurant in Rhode Island and authors of On Top of Spaghetti. Recipes in This Episode * Rigatoni with Beefy Mushroom Gorgonzola Sauce * Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese * Spaghettini with Chopped Shrimp and Scallops in Rich Broth * Mary's Lasagna
I'ts not just your everyday burger and fries when Emeril takes on some all-American favorites: Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme; Seasoned French Fries with Homemade Habanero, Orange, and Tomato Ketchup; Barbecued Chicken with Bacon Potato Salad, and a Cola Float.
Recipes in This Episode * Alain's Sweet and Spicy Asian Wings * Asian Slaw * Buffalo-Style Wings with Emeril's Wing Sauce, Seasoned Fries and Crudite with a Blue Cheese Dressing * Broiled Barbeque Wings with Potato Salad * Southwestern-Style Fried Chicken Wings with Kicked-Up Jalapeno Poppers and a Creamy Chipotle-Cilantro Sauce
Emeril invites viewers to "Say Cheese" and send in their favorite recipes. The winning dishes are: Red Jalapeno Texas Salad with Melted Goat Cheese, Chesapeake Bay Crabby Mac, Tamales de Queso con Rajas (Roasted Chile Tamales with Cheese), Holly's Peach Flambe Cheesecake. Recipes in This Episode * Holly's Peach Flambe Cheesecake * Cheese with Roasted Chile Tamales: Tamales de Queso con Rajas * Red Jalapeno "Texas" Salad with melted Goat Cheese * Chesapeake Bay "Crabby" Mac
It's a jam-packed show today, as Emeril returns to the cuisine of his adopted city, preparing classic Creole dishes while rocking to Marcia Ball's roadhouse blues. But first the Emeril Live crew visits New Orleans 9th District, and the foundation that's investing in the community. Menu: • Greens & Fried Quail – Served with Buttermilk Dressing • Duck & Tasso Jambalaya • Crawfish Mac & Cheese • Pan Fried Trout with Black-Eyed Pea Salad • Pecan Chocolate Chip Pie