Watch The Essence of Emeril

Name: The Essence of Emeril
Genre: Food
Released: 1994-06-01
Cast: Emeril Lagasse

1994
1 Season
7.1 (59)

The Essence of Emeril was a cooking show starring renowned chef Emeril Lagasse that aired from 1996 to 2008. The show was a hit with food enthusiasts and was one of the most popular cooking shows during its time. The show was filmed in front of a live studio audience, giving it a fun and engaging vibe that set it apart from many other cooking shows of the time.

One of the defining features of The Essence of Emeril was Emeril's larger-than-life personality. He was known for his catchphrases, such as "BAM!" and "Kick it up a notch!", and his enthusiasm for cooking was infectious. He was also known for his mastery of Creole and Cajun cuisine, which he often incorporated into his recipes. Emeril's charisma and passion for food quickly made him one of the most beloved chefs on television.

The show's format typically included several segments, each focused on a different recipe. Emeril would start by introducing the dish he was preparing and discussing the ingredients he was using. He would then walk the audience through the recipe step-by-step, giving tips and tricks along the way. Often, he would invite audience members onstage to help with the cooking or try out the finished product.

One of the things that set The Essence of Emeril apart from other cooking shows was Emeril's willingness to experiment with different ingredients and techniques. He wasn't afraid to try new things and was always looking for ways to elevate classic recipes. This made the show especially exciting for viewers who were looking to expand their culinary horizons.

In addition to his regular segments, Emeril would also occasionally have guest chefs on the show. These segments were always a treat, as viewers got to see two talented chefs collaborate on a dish or compete against each other in a friendly cook-off. Emeril's guests included some of the biggest names in the culinary world, such as Wolfgang Puck, Mario Batali, and Julia Child.

Another feature of The Essence of Emeril was Emeril's focus on using fresh, seasonal ingredients. He was a strong advocate for cooking with local produce and meats, and he often incorporated ingredients from his own garden into his dishes. Emeril's dedication to using high-quality ingredients made his recipes not just delicious, but also healthy and nutritious.

Throughout the show's 12-year run, Emeril's influence on the culinary world continued to grow. He was known for popularizing some now-common kitchen tools, such as the spice grinder and the immersion blender. He also inspired a whole new generation of chefs who were drawn to his lively personality and unique approach to cooking.

Overall, The Essence of Emeril was a groundbreaking cooking show that set the bar for culinary programming. Emeril's passion for food and larger-than-life personality made the show a hit with viewers, while his focus on fresh, seasonal ingredients and innovative techniques inspired countless home cooks to get into the kitchen and try new things. Today, The Essence of Emeril remains a classic example of the best that cooking shows have to offer.

Filter by Source

No sources available

Do you have Apple TV?

What are you waiting for?

Nice! Browse Apple TV with Yidio.

Ad Info

Seasons

99. Louisiana Turkey Gumbo

February 5, 1995

In this episode, Emeril explains how to use up the rest of that holiday chicken by creating a southern-style Z'herbes gumbo with a blonde roux. Perfect for large family dinners.

98. BBQ Grilling Tricks

February 4, 1995

Emeril Lagasse explains how to correctly grill turkey, prawns, scallions, and fruit with the proper cooking tools and wood chips.

97. Gingered Pears and Pork Tenderloin Meals

February 3, 1995

Emeril shares his trick to cutting ginger, cooking pork tenderloin, and de-boning a squab for dinner. Then! Emeril gives a 101 on using ginger for flavoring chicken stock when poaching pears.

96. Louisiana Delicacy Dishes

February 2, 1995

In this episode, Emeril gives a rundown on properly using spices and oil when cooking crustacean into authentic crab cakes or oyster mosca.

95. Creamy Buttercream Chocolate Cake Recipe

February 1, 1995

Be a chocolate pro. Emeril goes over different types of chocolate used for both sweet and savory dishes.

94. Cookie and Coconut Cream Pie Techniques

January 18, 1995

Emeril prepares a layered coconut-mango pie with light pastry cream and coconut-cookie crust. After, he creates a cookie crumb pie topped with more chocolate!

93. Say No to Boring Vegetable Dishes

January 17, 1995

Are you tired of basic vegetables? Try something different! Emeril creates a fun vegetable tamale, roasted chili sauce, and a delightful eggplant caviar with a few basic ingredients.

92. Blue Cheese Strudle and Cheese Cake

January 15, 1995

Emeril believes that good cheese can always be the star of a dish, which is why he is so fond of these sweet and savory dishes: blue cheese pear strudel, and carmelized onion cheese cake.

91. Potato-Crusted Chicken With a Cajun Succotash Side

January 14, 1995

Keep chicken interesting by using potato to create a crispy crust and Boursin stuffed chicken with a peppery Louisiana-style succotash side dish.

90. New Orlean's Style Shrimp Soup

January 13, 1995

Emeril explains the difference between different types of shrimp, how they are price amongst each region, and the varied ways to cook each. Finally, he creates a delicious cilantro and coconut milk shrimp soup.

89. Caribbean-Influenced Meals

January 11, 1995

Learn how to preserve and flavor meats with Emeril's homemade, Jamaica-inspired jerk sauce. Then! Emeril makes a spicy jerk-pork and coconut rice dish.

88. Authentic Portuguese Tapas

January 10, 1995

Create sophisticated snacks with simple ingredients! Emeril builds a garlic and peppers piri piri topper and a kalamata, olives, and anchovy spread for easy finger dishes for any party!

87. How to Create a Famous Blanquette Veal Dish

January 8, 1995

Since veal recipes come from southern Europe, the most famous of those dishes come from France and Italy. Emeril explains the different cuts of veal perfect for each dish and how to create a tender veal blanquette with buttered noodles and poppy seeds.

86. Create Asian Inspired Cajun Cuisines

September 17, 1994

The wave of immigration to certain parts of the country has allowed food combinations to influence the way we cook. Emeril makes salt fried shrimp, rice noodle soup, fire crackers with Szechuan flavors.

85. The Mega Superbowl Party Menu

January 6, 1994

Blow this year's superbowl party out of the water with upgrade versions of your favorite snack cuisine: toasted checks-mix, cheesy chicken enchiladas, and tin can margaritas.

84. Grilled Whole Fish With Root Slaw

September 15, 1994

Small fish are perfect for cooking whole, easy scaling, and simple marinating. Emeril explains the best way to cook whole fish on the grill, and pairs it with a simple carrot, walnut, celery winter root slaw.

83. Epic Sunday Brunch BLT

January 3, 1995

In this episode, Emeril puts his own spin on brunch by creating a mega BLT, poached eggs over chicken andouille cakes and a killer mustard coulis perfect for a weekend meal.

82. Make a Southwest Breakfast Buffet

December 2, 1995

Upgrade your breakfast with southern-inspired ingredients like pico de gallo and boar sausage. Emeril makes a Monterey Jack cheese tart and fluffy pecan pancakes for your morning meal.

81. Make the Perfect Mardi Gras Meal

September 12, 1994

In this episode, Emeril builds a deep-flavored New Orlean's style jambalaya and a seared porkchop and Cajun white bean dish in preparation of Mardi Gras.

80. Apple Pork Ribs and Chicken Salad

December 31, 1994

With a variety of apples to choose from, Emeril illustrates the best ways to use each kind of apple for specific dishes. Then, Emeril puts his bold-flavor punch onto an oven dried apple crisp with chicken salad and apple-flavored pork ribs.

79. Make Autumn-Inspired Soup

December 30, 1994

Emeril loves soups so much that he made his own version of chicken soup with tortillas, tomatoes, and jalapeno peppers. Later in the episode, he creates a homemade velvety squash soup.

78. Perfect Dinner Starters

September 9, 1994

In this episode, Emeril makes appetizing corn cakes and scallop with andouille for easy beginner dishes.

77. Backround On Breads

December 28, 1994

Bread is a major staple in the Western diet-which is why we should learn to bake it ourselves! Create bread with Emeril's perfect dough recipe, and later learn about the delicious Parker House Rolls.

76. How to Make Gnocchi

December 26, 1994

Don't be intimidated! Emeril gives an easy rundown on making a basic gnocchi. Once you're up for the task, challenge youself with a goat cheese version.

75. Fluffy Risotto Recipe

January 26, 1994

Learn how to make a creamy, broth-based basic risotto with Emeril. On this episode, the chef does his take on risotto cakes.

74. Buttery Spaghetti Squash

December 25, 1994

Spaghetti squash can be an amazing alternative to pasta for those looking to nix a few carbs out of their diet. Emeril explains the techniques to cook spaghetti squash so that it pairs well with stir-fry chicken breasts and peppered flounder.

73. No-Noodle Lasagna

December 24, 1994

Bake a healthier version of lasagna with potatoes, ratatouille, and a creole inspired version!

72. New Orlean's Camp Style Stews

December 22, 1994

Emeril chats about the New Orlean "camps" traditions and explains the authentic recipes for hearty fish stew, duck gumbo, and the importance of making a good roux.

71. Classic Tortilla Recipes

September 2, 1994

Tortillas have found homes in all dfferent types of cuisine, and Emeril likes to use them in all kinds of dishes. In this episode, watch Emeril make a classic quesadilla tortilla, pico de gallo, and mini tacos.

70. Sweet Souffls With Sugar On Top

September 1, 1994

Emeril shares tips on how to successfully bake a soufflé. First, a chocolate soufflé covered in powdered sugar, sure to satisfy that sweet tooth. Next, a bread pudding recipe that he turns into a soufflé. Plus, a whiskey cream sauce to top it all off.

70. How to Make a French Souffle

December 21, 1994

In this episode, Emeril explains the three keys to a successful souffle and explains that perfect souffles come from classical French cooking skills. Watch Emeril as he makes creamy bread pudding souffle with whiskey sauce.

69. Down Home Treats

January 1, 1994

Emeril shares his favorite earthy and rustic down home dishes. First, Emeril makes a hearty Sunday night dinner starting with a stock for his chicken and dumplings. Next, seasons up a couple pork chops with ham hock gravy, Louisiana style.

68. Bacon-Wrapped Terrine and Pumpernickle Recipe

December 18, 1994

Do you know the difference between pate and terrine? Not to worry. In this episode, Emeril compares the difference between the two fairly similar dishes. Then later slices off a piece of wrapped bacon terrine.

67. Quick and Easy Hors Doeuvres

August 21, 1994

Have you ever been stumped on what to make for party guests? You don't want to just serve crackers! In this episode, Emeril makes simple smoked fish mousse and smoked salmon rosettes for a classic hors d'oeuvres.

67. Quick and Easy Hors D'oeuvres

December 17, 1994

66. Flambé Steak Au Poivre Recipe

December 16, 1994

There's nothing as impressive as lighting a dish on fire-especially when it's intentional! Watch Emeril us this incredibly extravagant cooking technique to make steak au poivre and flambed tangerines.

65. Side Dishes and Trimmings for Any Holiday

December 14, 1994

In this episode, Emeril gives a rundown on how to perfect simple side dishes that work around any holiday main course. Learn how to create amazing cranberry sauce, fig preserves, smothered green beans and beet gratin for the next festive dinner.

64. Thanksgiving Turkey Types

December 13, 1994

Emeril explains different ways to enjoy a Thanksgiving turkey during the holiday season. Later the the episode, he makes turkey roulade and roast turkey with chestnut dressing.

63. Holiday Sweet Potato Meals

December 12, 1994

If you're preparing for a holiday meal, make sure you include sweet potatoes into you're dinner table. Try making graufrette sweet potatoes topped with caviar and chive cream, sweet potato crab soup, or sweet potato crusted fish as a way of incorporating

62. Homemade BBQ Sauce and Ribs Recipe

August 8, 1994

No two rib sauces will ever be the same. There are different uses for each as well as different ways they are create. Watch Emeril make saucy baby back ribs, braised short ribs, and cilantro potato salad for the perfect southern-style meal.

62. Ribs, Louisiana Style

November 20, 2013

Short ribs seared with a little essence and simmered to a tender perfection. Plus, a cilantro based potato salad is served alongside the baby back ribs.

61. Classic French Toast, With Vanilla Bean Flavored Sugar and Caramel

December 11, 1994

In this episode, Emeril makes his own version of French toast with vanilla bean sugar, creamy chocolate French toast, and his creation of Norman's Down Under French toast: Foie Gras and caramel topped French toast.

60. Homemade Salsa and Baked Chips

August 4, 1994

Salsa is one of the most evolved foods used today as it has expanded passed tomatoes over the years and now can include fruit, different types of seasoning, and grains.

59. Crab and Sugar Cane Soup With Spring Rolls

December 10, 1994

Because of the growing Vietnamese population in New Orleans, the types of food now available in the Big Easy has changed to incorporate the sweeter flavors in Vietnamese cooking.

58. Spicy Duck and Chicken Tamales Recipe

December 8, 1994

Mexican food has rapidly transfered from small stands to upscale restaurant menus with the tamale as its most versatile item.

57. Lobster Pizza With Homemade Pizza Dough

December 7, 1994

To have a great pizza, you must start with a great pizza dough.

56. Crawfish Chile Rellano Recipe

December 6, 1994

Do you know where the heat of the pepper comes from? Emeril does! Watch as Emeril makes a crawfish chile rellano with stovetop roasted pepper, and a fragrant mole sauce.

54. Sugary Fruit Tart Recipes

December 5, 1994

Tarts are a multi-step process, so if you're up for the challenge be sure to follow Emeril's pear and cinnamon tart recipe with a caramel drizzle. Then, watch as Emeril makes an upside down apple tart and a banana pastry cream tart.

53. How to Make and Use Goat Cheese

December 4, 1994

Once we get past the yellow cheese we normally see at the deli, we can expand our repertoire with cheeses from different countries. Watch as Emeril explains what to look for in your cheese purchase.

52. Pumpkin Ravioli and Dumpling Recipes

December 3, 1994

There isn't a major difference in the way ravioli and dumplings are prepared, but each has their own way of being served.

50. Sweet Potato and Corn Beef Hash Recipes

July 24, 1994

Hash is such an easy dish to make, which is why it's such a shame that people rely on the canned-version. Watch as Emeril makes a crispy corn beef hash and a sweet potato sabayon hash.

49. How to Cook With Truffles

July 23, 1994

In this episode, Emeril uses potatoes to bring out the earthy flavor of truffles in three recipes: Goufrette potatoes topped with cilantro cream, caviar truffle potatoes, and wild mushroom risotto.

48. Savory Cake Recipes

July 22, 1994

Cake doesn't always have to be at the end of the meal. The recipes are crunchy and creamy in their own ways with less-than-sweet ingredients. In this episode, Emeril cooks a classic crab cake with spicy breading.

47. Cajun-inspired Legume Dishes

November 21, 1994

Beans are a major part of a cajun and creole diet, which is why Emeril is so found of adding them to his soups. Watch as the chef makes a red bean soup and a take on beans and rice with bacon and white beans.

46. Herb-Infused Breads

November 30, 1994

Bread can really enhance the variety of a dinner dish, but sometimes sliced bread can be a little too plain. Try making Emeril's version of rosemary flat bread, muffins, or Portugese sweet bread for those side dishes.

45. Stuffed Bread Recipes

November 29, 1994

In this episode, Emeril makes bread even tastier by making crawfish, chorizo, and sausage stuffed breads.

44. Portugese Cod Cakes

November 28, 1994

In this episode, Emeril does an ode to his Portuguese roots by making authentic spicy, salted cod cakes.

43. Anytime Sausage Recipes

November 25, 1994

Sausage is one of those ingredients that can be used for any meal of the day. Watch Emeril as he creates a perfect breakfast sausage, as well as a sausage and cabbage bake perfect for dinner.

42. Rum and Whiskey Flavored Candies

November 24, 1994

Even with candy, Emeril finds a way to combine New Orleans flavors with sweet treats. Watch as Emeril makes Big Easy style bourbon balls, rum balls, and delicious pralines.

41. Chocolate Fudge and Genoise Desserts

November 17, 1994

Chocolate -the food of the gods. Emeril spends an entire episode on the differences in chocolate types, packaging, and how to make interesting chocolate desserts.

40. How-To: Pecan Pies

November 11, 1994

In this episode, Emeril runs the gamut on how to make the perfect pecan pie from dough to crust to dessert.

39. Cooking With Crust

July 31, 1994

Emeril loves trying out different types of savory and sweet recipes to go with his famous crust creations. Watch as Emeril takes his sweet peie dough and bakes old fashioned crisps and cobblers.

38. How to Cook Duck

July 30, 1994

In this episode, Emeril describes the origin of duck popularity amongst U.S. restaurants and the variety that can be cooked into different dished. Emeril's favorite ways are smothered duck and a whole duck with a citrus rub.

37. Down Home Southern Cooking

July 11, 1994

Emeril loves down home foods. Watch as Emeril uses traditional Southern ingredients to make his version of country food-ham hock-flavored Southern greens, authentic corn bread, and a classic: Fried Chicken.

36. Gravlox Salmon Method

June 27, 1994

In this episode, Emeril explains the process of Gravlox cured salmon-a brining method of using salt and sugar to preserve the fish-and how to remove pin bones from the belly of the salmon.

35. Chicken and Duck Roulade Dishes

July 29, 1994

One of the more impressive dinnertime presentations in a roulade: a thin piece of meat or poultry rolled around a decadent filling.

34. Vegetable, Lamb, and Duck Stews

July 28, 1994

Simmering meats and vegetables turns a cheap, tough cut into a tender meal. Enjoy Emeril's cajun-spiced lamb shanks navarian recipe and a duck stew with dumplings dish.

33. How to Serve Oysters Rockefeller

July 26, 1994

There are many different types of oysters spanning from differently harvested species- Maine, Pacific, Eastern, state-to-state oysters, and from taste-to-taste. In this episode, Emeril creates his version of an oyster soup and a spicy oysters rockefelle

30. East Coast Scrod and Swordfish Dinners

July 10, 1994

East Coast fish was abundant during Emeril's childhood, but he never really quite liked the way it tasted.

29. The Secret Behind a Sweet Bread Pudding

June 29, 1994

You haven't had a real version of this dessert until you try one from the Big Easy. New Orleans is famous for these recipes, and with the help of some key ingredients-great eggs, fresh ginger, vanilla bean-Emeril whips up three classic dishes.

28. Creole vs. Cajun Cuisine

June 28, 1994

What is Creole? What is Cajun? Emeril understands the difference behind these distinct food flavors and cultures. Watch as he creates classic recipes from French, Spanish, and African food influence.

27. Cajun Crusted Snapper and Scallops

July 1, 1994

Adding texture to fish gives it a more refined look and a more in depth flavor. In this episode, Emeril puts his creole background to create a potato-crusted snapper and an andouille-crusted scallop recipe with lots of spice.

26. South West Influences and Flavors

June 26, 1994

For as much as he knows about cooking, Emeril still loves to be a fan of food-especially the ones with great spice! A lot of great flavors come out of the South West, especially when it comes to poultry.

24. Double-Cut Tamarind Pork Chops

June 25, 1994

If you're going to have a pork, make sure you listen to Emeril's advice first! Learn how to score, chop, portion, and cook pork chops as well as make a perfect tamarind glaze for your double-cuts.

23. Savory Cheesecakes

June 23, 1994

Skip on the cherries for this cheesecake. Watch as Emeril transforms a typically sweet dessert into a savory smoked salmon cake.

23. Chicken Dishes

February 28, 2009

New ways to spruce up your chicken dishes: First, Emeril makes a vertical roasted chicken spiced with vegetables and aromatics. Then, a delicious coq au vin blanc, cooked in bacon drippings. Plus, chicken cooked under a brick, Tuscan-style.

22. NOLA BBQ Shrimp With Jalapeno Biscuits

June 22, 1994

Not all barbecue is the same-each region creates different flavors for their meats and shrimp. Cracked pepper, creole spice, and a touch of jalapeno brings this New Orlean's style BBQ shrimp to life.

21. Macerated-Berry Biscuits

June 21, 1994

Do you know the 3, 2, 1 method of baking? Bring out your measuring cups because baking has to be an exact science. In this episode, Emeril speaks about the complexities of baking dough while preparing a berry-filled biscuit.

20. Paneed Chicken and Salmon Recipes

June 20, 1994

Try this upscale version of a pan-fried chicken made popular by Emeril himself. Pair with garlic potatoes and braised kale, this cooking technique is perfect for any classic occasion.

19. Cook Rice the Right Way

June 19, 1994

Rice is apart of a lot of our meals and recipes, so it would behoove us to learn the difference and exactly how each is cooked!

18. Papiotte Baked Shellfish and Sausage

June 18, 1994

Cooking in foil or parchment paper helps to seal in the flavor of the food. In this episode, Emeril uses this classic cooking technique to cook shellfish and sausage-papiotte style.

17. NOLA-Style Artichoke Dishes

June 17, 1994

New Orleans is a big fan of artichokes, but with a kick! Even though they aren't grown in the Big Easy, there is still a high demand for their flavor.

17. Comfort Foods

February 21, 2009

There's nothing more satisfying than old-fashioned comfort foods. First, Emeril makes his favorite beef stew. Then, classic spaghetti and meatballs. Plus, a kicked-up BLT with avocado and chipotle mayonnaise served on toasted brioche.

16. Po'Boys and Muffalattas

June 16, 1994

Emeril knows a good Po' Boy. The secret is great, firm French bread with good seasoning and a fluffy center. Watch as Emeril makes a fried crab and oyster po' boy with cajun seasoning and later a multi-layer meats, cheese, and olives muffalatta.

15. Big Easy Crawfish Pie

June 15, 1994

"New Orleans is a seafood capitol. Lucky for Emeril: He can get the best seafood whenever he wants. No surprise that he took his creative cooking to develop this creamy crawfish pie. "

14. All About Hors D'Oeuvres

November 30, 2008

First, Emeril makes simple dates wrapped in bacon and stuffed with cream cheese and almonds. Then, delicious olive-oil crostini with an olive tapenade. Plus, mini Manchego-cheese-and-quince grilled sandwiches on pumpernickel bread.

14. How to Cook With Mirlitons

June 14, 1994

Mirlitons are a vegetable that grows rampant in Louisiana. They are so popular that even the alligators eat them off the branches-giving them the nickname "alligator pears." Mirlitons are amazing poaches or lightly seasoned in a soup.

14. All About Hors D'Oeuvres

November 29, 2008

13. Seared and Stuffed Shrimp

June 13, 1994

A lot of people make their living from shrimping, but also it's a family friendly outing. NOLA is very fortunate to have a great shrimp season, making it easy for anyone to create shrimp dishes.

12. Chicken Over Rice Etouffee

June 12, 1994

"Etouffee can mean a lot of things to different people. Some people believe tomatoes should be involved, others think it's a brown roux, and more people think it means to smother.

11. Emeril's Famous Gumbo

June 11, 1994

If there is anyone that can cook a good gumbo, it's Emeril. In this episode, the chef makes two versions his favorite dish with seafood-okra in one and chicken-sausage in the other.

11. Awesome Empanadas

January 31, 2009

First, Emeril shows you how to make the classic empanada, stuffed with ground beef and pork. Then, delicious spinach-and-cheese empanadas, with chopped bacon. Plus, a new kind of empanada dough made with cream cheese.

10. Steak and Frites

January 17, 2009

Emeril makes steak and frites to satisfy your hearty appetite. First, he makes a skirt steak marinated in chimichurri sauce and delicious yucca fries. He also serves a grilled rib-eye steak, and recommends the perfect wines to pair with steaks.

9. Emeril's Get Well Soup

June 9, 1994

To make a simple soup, start with the basics: Great vegetables and a low-salt stock. The rest are just accessories! Watch as Emeril makes the perfect chicken and vegetable soup for when you're sick.

8. Golden Brown Pate Choux

June 8, 1994

Pate choux is a cooked dough that bakes into an airy puff used traditionally in eclairs and cheese puffs. In this episode, Emeril takes on the myth that pate choux is a difficult dough to work with and creates herbed and jelly profiteroles.

8. Dining Light

January 3, 2009

How do you make a meal that is light but also satisfying? First, Emeril makes a juicy turkey roulade stuffed with shallots, garlic, and crimini mushrooms. Then, a light angel food cake served with fresh berries and strawberry sauce.

7. New England Clam Chowder With Bacon

June 7, 1994

Soup-making was a major part of Emeril's childhood food memories as his mother created a lot of her recipes with vegetables, beans, and stock. In this episode, Emeril makes an authentic kale and chorico soup and then a bacon-flavored New England clam chow

6. Money-Saving Dishes

August 9, 2008

You don't have to spend a lot of money to make a great meal. First, Emeril makes a delicious three-onion, mushroom, and ham quiche. Then, Creole-style white beans and andouille sausages over rice. Plus, a mixed-green salad with red-wine vinaigrette. Ser

5. Classic Fish and Chips

June 5, 1994

In this episode, Emeril shares his expertise on scaling and his filet technique to create his favorite childhood meal: fish and chips with tarter sauce.

4. Grains and Greens

November 1, 2008

Looking for new ways to prepare grains and greens? To start, Emeril cooks his version of traditional gumbo z'herbes, made with a mixture of greens and ham and served with wild rice.

3. Cast Iron Cooking

October 18, 2008

Emeril shares tips on cooking with cast-iron pans. First, a fabulous pot of spicy five-bean chili, nutritious and delicious. Next, Cheddar biscuits with bacon and green onions. Plus, a crispy herb-roasted chicken cooked in a cast-iron sizzle platter.

2. All About Veggies

October 11, 2008

Vegetables don't have to be just a side dish! First, Emeril makes a savory lettuce soup with onions and garlic. Plus, roasted tomatoes stuffed with millet. Then, a fabulous baked spaghetti squash carbonara.

1. Pasta With Portobello Mushrooms and Red Sauce

June 1, 1994

Emeril shares a classic tomato sauce recipe, and then pairs it with portabello mushroom and angel hair pasta for one of his favorite pasta dishes. Learn tips for cooking with different types of pasta, cleaning mushrooms, and more along the way.

Description