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.