Emeril is sharing some of his tried and true recipes that have family and friends asking for more! The favorites include Emeril's succulent and moist crown roast of pork, sweet potato souffle, and, for dessert, a chocolate and chestnut semifreddo.
Emeril makes entertaining easy with simple, sophisticated hors d’oeuvres that will impress your party guests. Serve up smoked-salmon spread in cucumber cups, deconstructed spring rolls, pistachio and goat cheese-stuffed figs, and blue-crab claws.
Emeril prepares his "kicked-up" sandwich recipes: pressed spicy eggplant with mozzarella cheese and basil, porchetta with wilted dandelion greens, and an Elvis Presley-inspired peanut butter and banana sandwich.
Emeril shares his tricks for making the perfect, cheesy country ham omelet, followed by warm popovers with creamy Creole shrimp. And let's not forget the best brunch cocktail -- Prosecco and homemade orange sorbet with Cointreau.
Emeril shares his shortcuts for making showstopping desserts. Learn how to make rich and delicious white-chocolate pots de creme, an impressively easy sweet-peach upside-down cake, and an elegant poached-pear dessert with port wine syrup.
Emeril will show you how to make basic dough and versatile sauces with supermodel Niki Taylor. Plus, Emeril shares his recipes for the ultimate wild and exotic mushroom and manchego, and margherita pizza.
Emeril creates dishes loaded with heart-healthy nutrients: Portuguese-style grilled sardines, a sensational salmon with quinoa, and a roasted shallot and cherry vinaigrette. Plus, a delicious Spanish mackerel with spinach and chickpea salad.
Tired of making the same old chicken recipe night after night? Emeril shares two exciting new chicken recipes to shake up your dinner repertoire: tagine of chicken with preserved lemons and olives, and a tasty chicken roulade wrapped in prosciutto.
Emeril prepares delicious and hearty vegetarian dishes that will satisfy even the biggest meat lovers. Get his recipes for udon noodle stir-fry with crunchy vegetables, kale and chickpea stew, and a simple and filling eggplant and squash lasagna.
If you're in the mood for authentic Mexican cuisine, join Emeril for a Mexican birthday fiesta! Emeril's whipping up his classic frozen Margaritas, as well as his chorizo, cheese and green chile enchiladas. Plus, a traditional Mexican dessert: sopapillas.
Learn how to make one of the very first dishes Emeril created for Emeril's in New Orleans: Quail Milton with wild mushroom andouille duxelles and port wine sauce. Plus, Emeril reveals the secrets to making one of his most-requested desserts, banana pie.
Searching for easy weeknight suppers or make-ahead meal ideas? Emeril shows a group of moms how to cook satisfying, no-fuss recipes for coq au vin blanc -- the classic French dish with a twist, plus a savory quiche filled with sauteed leeks and bacon.
Emeril will guarantee your Halloween Party is spook-tacular with his bone chilling brew -- a spiked cranberry-clementine punch. Plus, crispy pumpkin-shaped cheddar crackers, devil's flaming shrimp, and crabmeat coffins -- fit for Sir Dracula himself.
Michael Lomonaco pours veggie broth and adds curry powder to a pot for a pea soup, while Emeril Lagasse adds some mushrooms and bok choy to his wonton soup. Lagasse then marinates pork and folds it in wonton wrappers.
Emeril Lagasse prepares a Halloween vampire chicken on a stake.
Emeril Lagasse finishes his spinach and artichoke stuffing, bastes the turkey and begins to make a giblet gravy.
Emeril Lagasse and guest Rachel Ray prepare a Halloween Yummy Mummy recipe of cheese and prosciutto wrapped in phyllo dough and baked.
Emeril Lagasse prepares a stew with sweet Italian sausage, lamb, whites beans, onion, celery, and carrots. Then he serves beef stew with potatoes and peas.
Emeril Lagasse makes candy Halloween pops.
Emeril Lagasse sears some Canadian bacon, hot Italian sausage, and onions for a croissant pudding.
Emeril Lagasse makes roasted fennel and greenbean salad.
Emeril Lagasse dips coconut delights in melted chocolate and prepares a candy recipe for cereal coated in melted chocolate and Nutella.
Emeril Lagasse mixes a homemade dark beer ice cream float with espresso syrup cake.
Emeril Lagasse introduces a show on apple cider. He discusses the different varieties of apples and then makes a chimayo cocktail with apples and tequila.
Emeril finishes a Chocolate Praline Tart for his Firehouse Thanksgiving dessert.
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