Emeril whips up NOLA dishes like crab and corn bisque.
Emeril makes jazz-inspired red bean soup.
Emeril creates Viet-style curried shrimp, and brisket pho.
Emeril builds a sumptuous meal with sustainable ingredients.
Janie Glade inspires a delicious and economical meal.
Emeril uses some of Louisiana's best-selling oysters.
Emeril creates a creole-inspired menu with inspiration.
Emeril prepares dishes that feature mushrooms.
Emeril creates a holiday meal paired with a cocktail.
Emeril shares the most popular dishes at his restaurant.
TV personality Big Freedia ("Big Freedia: Queen of Bounce") joins, and Emeril prepares the rapper's favorite meal.
Emeril meets David Blossman, president of Abita Brewing Company, and creates a beer-inspired menu.
Emeril gets inspired by New Orleans' annual Voodoo Fest and creates a meal of black-eyed pea jambalaya, ham hock and cabbage soup, and sweet rum balls.
Emeril makes a meal for a young mentee of the New Orleans non-profit, Son of a Saint.
NFL player Juwan Johnson and his wife, Chanen, join Emeril in the kitchen and cook up a tasty meal.
Emeril visits with his friend and fellow chef Aaron Sanchez, and explores a menu inspired by their trip to Cuba.
Emeril meets brewers Lindsey Brower and Nan Wallis and makes them a meal inspired by their sake.
Emeril explores a menu inspired by local non-profit Café Reconcile.
Emeril makes chef Justin Kennedy a three-course meal of classic New Orleans sandwiches.
Emeril prepares a meal inspired by Nonno's popular brunch menu for the restaurant's chef.
Creole cream cheese was almost lost to time until one family farm helped save it.
Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
Morning Glory is difficult to grow in the states, but the flavor is worth the effort.
Try making my Crispy Soft Shell Shrimp with Bang Bang Sauce, and Tempura Soft Shell Shrimp with Soba Noodles.
For your next get together, impress your guests with delicious greens; try Emeril's green shakshuka, gumbo z'herbes with hamhock, and spatchcocked chicken with root vegetables and collard greens.
For your next dinner party, try making Emeril's goat cheese tart with prosciutto and port-macerated figs, seared duck breasts with spiced fig jam, and bucatini with figs and gorgonzola sauce.
Inspired by saffron grown right here in the states, Emeril serves up his famous lobster with pappardelle and saffron cream sauce, seafood paella, and saffron olive oil cake.
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.
For your next get together, try Emeril's coffee and nocello glazed duck, short ribs braised with coffee and ancho chiles, and top it all off with his famous cafe au lait creme brulee.
Emeril serves up some of his favorite pecan recipes: butternut squash-pecan ravioli, vanilla and bourbon marinated pork loin with pecan gravy, and sweet potato waffles with pecan-praline sauce.
Make okra the main event. See if you can get your hands on some fresh okra and try cooking my grilled okra with a lemony labneh, air fried okra bites, and an island-style callaloo with okra and crabs.
Put the bird on center stage. Try my pan-seared squab breasts with farro and arugula salad and pomegranate drizzle, grilled squab with dirty rice stuffing and a fig-port reduction sauce.
Bring a touch of New Orleans to your cooking with some andouille sausage. Try my spinach and goat cheese salad with warm andouille dressing, andouille and potato soup, and the showstopper: pork roulade with andouille cornbread stuffing.
Make Louisiana bourbon the star ingredient. Try my bacon wrapped quail with bourbon pepper jelly glaze, arugula and apple salad with bourbon-glazed candied bacon, and, of course, my chocolate chip pie with bourbon cream.
Try my favorite beef recipes with an international twist! Serve some picanha with homemade chimichurri sauce, Thai-style grilled steak salad, and a delicious ground beef ragu bolognese.
Host a dinner the New Orleans way! Try my crowd-pleasing traditional crawfish boil, crawfish bisque with stuffed heads, and cheesy crawfish crostini.
Celebrate the mighty creole tomato with some of my favorite dishes: panzanella with grilled ciabatta, cheesy creole tomato pie, and deliciously tender snapper fillets in a creole tomato sauce.
Celebrate the Louisiana strawberry with my strawberry gin smash, grilled duck breast with strawberry relish, balsamic roasted strawberry crostini, and then finish strong with delicious strawberry tartlets!