Essence of Emeril

Season 2

Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season.

Where to Watch Essence of Emeril • Season 2

300 Episodes

  • Po' Boys 4
    E1
    Po' Boys 4Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.
  • Creative Club Sandwiches
    E2
    Creative Club SandwichesLobster Club, Cobb Club, Lamb Club.
  • Phyllo Dough
    E3
    Phyllo DoughBaklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.
  • Breads
    E4
    BreadsBasic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.
  • Creative Burgers
    E5
    Creative BurgersHorseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.
  • Easter
    E6
    EasterSweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.
  • Jazz Fest
    E7
    Jazz FestCrawfish Bread, Baptist Church Fried Chicken Wings, Pralines.
  • Cornish Hens
    E8
    Cornish HensStuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.
  • Artichokes
    E9
    ArtichokesArtichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.
  • Cooking with Coffee
    E10
    Cooking with CoffeeCoffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.
  • Horseradish
    E11
    HorseradishNola Style Cedar Plank Trout, Horseradish Potatoes.
  • Chutneys and Compote
    E12
    Chutneys and CompoteCompote, Spanish Onion Chutney, Salmon with Onion Chutney.
  • Fondue
    E13
    FondueCheese Fondue, Fondue Bourguignonne, Chocolate Fondue.
  • Shitakes
    E14
    ShitakesStuffed Caps, Shiitake Relish, Shiitake and Pasta.
  • Biscotti
    E15
    BiscottiSweet Biscotti, Biscotti Trifle.
  • Jerusalem Artichokes
    E16
    Jerusalem ArtichokesJerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.
  • Zucchini
    E17
    ZucchiniZucchini Bread, Zucchini Pancake, Zucchini Tian.
  • Olives
    E18
    OlivesSimple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.
  • Jazz Fest
    E19
    Jazz FestPonchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.
  • Breads
    E20
    BreadsSkillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.
  • Asparagus
    E21
    AsparagusAsparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.
  • Satays
    E22
    SataysVegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.
  • Mother's Day
    E23
    Mother's DayCrab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.
  • Onion Family
    E24
    Onion FamilyOnion Soup, Onion Tart, Onion Marmalade.
  • Pastrami
    E25
    PastramiPastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.
  • Tarts
    E26
    TartsStrawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.
  • Yogurt
    E27
    YogurtPlain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.
  • Memorial Day
    E28
    Memorial DayChervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.
  • Vanilla
    E29
    VanillaVanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.
  • Gastrique
    E30
    GastriqueCitrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.
  • Peppercorns
    E31
    PeppercornsPepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.
  • Curry
    E32
    CurryBasic Curry, Vindaloo, Shrimp Curry.
  • Mussels
    E33
    MusselsMoules Marinieres, Stuffed Mussels.
  • Lobster
    E34
    LobsterBaked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.
  • Father's Day
    E35
    Father's DayCrawfish Remoulade, Mint Rice Mustard, Grilled Lamb.
  • Semolina
    E36
    SemolinaSemolina Butter Cookies, Semolina Pasta, Semolina Pudding.
  • Tahini
    E37
    TahiniBasic Tahini, Hummus, Halvah.
  • Feta Cheese
    E38
    Feta CheesePotatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.
  • Mediterranean
    E39
    MediterraneanSpanakopita, Moussaka.
  • Meringues
    E40
    MeringuesVacherin, Baked Alaska, Floating Island.
  • Main Course Salads
    E41
    Main Course SaladsTuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.
  • Wedding Traditions
    E42
    Wedding TraditionsItalian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.
  • Melons
    E43
    MelonsMelon Soup, Melon Salsa with Grilled Tuna, Granita.
  • Savory Pies
    E44
    Savory PiesSalmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.
  • Specialty Vegetables
    E45
    Specialty VegetablesFiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.
  • Mascarpone
    E46
    MascarponeMascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.
  • Pickled Items
    E47
    Pickled ItemsMichael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.
  • Gazpacho
    E48
    GazpachoGazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.
  • Pesto
    E49
    PestoStandard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.
  • Morel
    E50
    MorelMorel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.
  • Ceviche
    E51
    CevicheTraditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.
  • Spring Soups
    E52
    Spring SoupsVichyssoise, Asparagus Crab Soup, Fruit Soup.
  • Focaccia
    E53
    FocacciaBasic Dough, Whole Wheat Focaccia, Sweet Treat.
  • Spoon Breads and Savory Puddings
    E54
    Spoon Breads and Savory PuddingsGunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.
  • Creative Tamales
    E55
    Creative TamalesBasic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.
  • New Wave Chowders
    E56
    New Wave ChowdersSweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.
  • Creative Fish
    E57
    Creative FishSteamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.
  • Cooking with Ginger
    E58
    Cooking with GingerGinger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.
  • Flan
    E59
    FlanOrange Flan, Florentine Flan, Flat Mushroom Flan.
  • 4th of July
    E60
    4th of JulyCabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.
  • Fun Summer Marinades
    E61
    Fun Summer MarinadesCilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.
  • Picnic Antipasto
    E62
    Picnic AntipastoTomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.
  • Creative Parfaits
    E63
    Creative ParfaitsIced Parfait, Funky Scallop, Red Snapper Parfait.
  • Fun with Fruit
    E64
    Fun with FruitBlood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.
  • Apple
    E65
    AppleMint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.
  • Chanterelle
    E66
    ChanterelleChanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.
  • Mediterranean
    E67
    MediterraneanMuhammara, Lentil Stew, Apricot and Cherry Bread Pudding.
  • Unleavened Flatbreads
    E68
    Unleavened FlatbreadsLefse, Anadama Bread, Rosemary Flatbread.
  • Mother Sauces
    E69
    Mother SaucesFrench Tomato Sauce, Escargot En Croute, Tomato Butter.
  • Fennel
    E70
    FennelGrilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.
  • Vietnamese
    E71
    VietnameseNuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.
  • Starter Soups
    E72
    Starter SoupsRice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.
  • Dessert Dumplings
    E73
    Dessert DumplingsFried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.
  • Hominy
    E74
    HominyDrunken Pork and Hominy, Sauteed Quail with Grit Gravy.
  • Scrod
    E75
    ScrodScrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.
  • Quick Mexican Sauces
    E76
    Quick Mexican SaucesEasy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.
  • Marinades
    E77
    MarinadesMarinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.
  • Holiday Open House
    E78
    Holiday Open HousePeach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.
  • Kabobs
    E79
    KabobsMushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.
  • Squash Halloween
    E80
    Squash HalloweenButternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.
  • Swordfish
    E81
    SwordfishLemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.
  • Green Beans
    E82
    Green BeansGreen Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.
  • Peas
    E83
    PeasDilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.
  • Going Nuts
    E84
    Going NutsPistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).
  • Japanese
    E85
    JapaneseSushi Rice, Composed Tuna Timbale, Tempura.
  • Coconut
    E86
    CoconutCoconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.
  • Poaching
    E87
    PoachingCold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.
  • New Salsas
    E88
    New SalsasClassic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.
  • Herbs
    E89
    HerbsHerb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.
  • Creative Pork
    E90
    Creative PorkPork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.
  • Vegetable Breads
    E91
    Vegetable BreadsJames Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.
  • Portuguese
    E92
    PortugueseCaldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.
  • Avocado
    E93
    AvocadoAvocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.
  • Salads as Meals
    E94
    Salads as MealsCurried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.
  • Gumbo
    E95
    GumboRoux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.
  • Stuffing
    E96
    StuffingChicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.
  • Thickening Agents
    E97
    Thickening AgentsGarlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.
  • Cooking of Provence
    E98
    Cooking of ProvenceVerge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.
  • Fish Stews
    E99
    Fish StewsProvencal Fish Stew, Bourride, Cioppino.
  • Rice
    E100
    RiceRice Salad, Moroccan Pilaf, Rice Tart.
  • Cooking with Tea
    E101
    Cooking with TeaTea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.
  • Beef
    E102
    BeefScallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.
  • Alternative Noodles
    E103
    Alternative NoodlesCold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.
  • Freshwater Fish
    E104
    Freshwater FishWalleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.
  • Turkey
    E105
    TurkeyFunky Stuffed Turkey, Baked Turkey Scallopini.
  • Pumpkin
    E106
    PumpkinPumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.
  • Chilis
    E107
    ChilisCowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.
  • New Year's Brunch
    E108
    New Year's BrunchHoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.
  • Lettuce
    E109
    LettuceBibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.
  • Cedar Planks
    E110
    Cedar PlanksSmoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.
  • Cranberries
    E111
    CranberriesCranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.
  • Citrus
    E112
    CitrusJicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.
  • More mushrooms
    E113
    More mushroomsVietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.
  • Breakfast Ideas
    E114
    Breakfast IdeasChocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.
  • Legumes
    E115
    LegumesWhite Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.
  • Antipasto
    E116
    AntipastoRustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.
  • Cheese
    E117
    CheeseBaked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.
  • Chocolate
    E118
    ChocolateRed Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.
  • Desserts
    E119
    DessertsBaked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.
  • Appetizers
    E120
    AppetizersSmoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.
  • Cabbage
    E121
    CabbageHot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
  • Quick Foods: Cuisine Rapida
    E122
    Quick Foods: Cuisine RapidaFennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
  • Flounder
    E123
    FlounderSauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
  • Chowders
    E124
    ChowdersFall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
  • Mu Shu
    E125
    Mu ShuMu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
  • Christmas Dinner
    E126
    Christmas DinnerSalmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
  • Veal
    E127
    VealOsso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
  • German Cuisine
    E128
    German CuisineSchnitzel a la Holstein, Sauerbraten, Potato Pancakes.
  • Eggs
    E129
    EggsDeviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
  • Squid
    E130
    SquidFried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
  • Sausage
    E131
    SausageChorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
  • Louisiana Chicory Farms
    E132
    Louisiana Chicory FarmsGrilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
  • Asian Snack
    E133
    Asian SnackCrawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
  • Hearty Soups
    E134
    Hearty SoupsSplit Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
  • Pears
    E135
    PearsPoached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.
  • Stuffed Meats
    E136
    Stuffed MeatsChili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
  • Las Vegas
    E137
    Las VegasBaked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
  • Episode 138
    E138
    Episode 138King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
  • Eggplant
    E139
    EggplantFried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
  • New Jambalayas
    E140
    New JambalayasCreole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
  • Cooking with Garlic
    E141
    Cooking with GarlicCharlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.
  • Emerilized Beef
    E142
    Emerilized BeefCampfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
  • Fall River Memories
    E143
    Fall River MemoriesLobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
  • Super Bowl
    E144
    Super BowlChicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
  • Bread Puddings
    E145
    Bread PuddingsCaramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
  • Easter
    E146
    EasterLamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
  • Mardi Gras
    E147
    Mardi GrasStuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
  • Funky Chicken
    E148
    Funky ChickenPortuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
  • Creative Vegetables
    E149
    Creative VegetablesVegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.
  • President's Day
    E150
    President's DayOyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
  • NOLA's Signature Dishes
    E151
    NOLA's Signature DishesRemoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
  • New Wave Candies
    E152
    New Wave CandiesCandied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
  • Creative Duck
    E153
    Creative DuckSteen's Roasted Duck with Stewed Legs, Ham Hock Greens.
  • Winter Root
    E154
    Winter RootSalsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.
  • Braising Techniques
    E155
    Braising TechniquesNola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
  • Cooking Batters
    E156
    Cooking BattersCrawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
  • Cooking with Special Friends
    E157
    Cooking with Special FriendsCharlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
  • Romantic Valentine's Day
    E158
    Romantic Valentine's DaySalmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
  • New Ragouts
    E159
    New RagoutsCountry Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.
  • Herb Breads
    E160
    Herb BreadsOlive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
  • New Wintery Pies
    E161
    New Wintery PiesSweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
  • Pot Cookery, Cajun Style
    E162
    Pot Cookery, Cajun StyleSmothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
  • Dried Fruit
    E164
    Dried FruitCheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.
  • Funky Vegetable Pies
    E165
    Funky Vegetable PiesBaked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
  • Cooking with Game
    E166
    Cooking with GameBaked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
  • Funky Mardi Gras
    E167
    Funky Mardi GrasCrawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
  • Creole Veal
    E168
    Creole VealCrawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
  • Mom's Specialities
    E169
    Mom's SpecialitiesHilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
  • More Provence Cooking
    E170
    More Provence CookingHilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
  • Cooking with Rod Mitchell
    E171
    Cooking with Rod MitchellEmerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
  • Cooking with Chocolate
    E172
    Cooking with ChocolatePumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
  • New Orleans
    E173
    New OrleansHot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
  • New Emeril
    E174
    New EmerilChicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
  • Traditional New Orleans
    E175
    Traditional New OrleansOyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
  • Desserts with Wine
    E176
    Desserts with WinePound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
  • New Pot Pies
    E177
    New Pot PiesScallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
  • Traditional Caviar Ideas
    E178
    Traditional Caviar IdeasTraditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
  • Tangerines
    E179
    TangerinesScallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
  • Lousiana Oysters
    E180
    Lousiana OystersScallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
  • Cooking with Truffles
    E181
    Cooking with TrufflesHot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.
  • New Cheesecakes
    E182
    New CheesecakesSmoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
  • Real and Rustic Gumbo
    E183
    Real and Rustic GumboEmeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
  • St. Patrick's Day
    E184
    St. Patrick's DayPotato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
  • Emeril's Restaurant
    E185
    Emeril's RestaurantArugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
  • New Risottos
    E186
    New RisottosShrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
  • Cooking with Balsamic Vinegar
    E187
    Cooking with Balsamic VinegarSpinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
  • Cooking with Smoked Fish
    E188
    Cooking with Smoked FishSmoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
  • Food and Wine Pairings
    E189
    Food and Wine PairingsSmoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
  • Asparagus
    E190
    AsparagusHerb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".
  • Hors d'oeuvres
    E191
    Hors d'oeuvresPepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.
  • Real and Rustic Preview
    E192
    Real and Rustic PreviewCreole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
  • Cooking with Tasso
    E193
    Cooking with TassoMaking Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
  • Essence and Essence
    E194
    Essence and EssenceCarpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
  • Verge Classics
    E195
    Verge ClassicsStuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
  • Roasting
    E196
    RoastingLinguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
  • New ENOFH
    E197
    New ENOFHLobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
  • Caramelizing
    E198
    CaramelizingSalmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
  • Spaetzle
    E199
    SpaetzleBasic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
  • Prosciutto
    E200
    ProsciuttoProsciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
  • Sweet Water Prawns
    E201
    Sweet Water PrawnsRoasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
  • Clams
    E202
    ClamsClams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
  • Mussels
    E203
    MusselsEmeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
  • Cornmeal
    E204
    CornmealFried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
  • Cream Cheese Boursin
    E205
    Cream Cheese BoursinFunky Stuffed Filet, Milky Chocolate Cheesecake.
  • Parmesan Cheese
    E206
    Parmesan CheeseArugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
  • New Potatoes
    E207
    New PotatoesPotato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
  • Chinese Vegetables
    E208
    Chinese VegetablesSzechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
  • Emerilized Salads
    E209
    Emerilized SaladsEmeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
  • Cooking with Crabs
    E210
    Cooking with CrabsCrab Boil and Dipping Sauces, Crab Gumbo.
  • Vidalia Onions
    E211
    Vidalia OnionsBacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
  • Hazelnuts
    E212
    HazelnutsBaby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
  • Down Home Cooking
    E213
    Down Home CookingPork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
  • New Tuna
    E214
    New TunaBlack Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
  • Hearts of Palm
    E215
    Hearts of PalmHearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
  • Cooking with Rhubarb
    E216
    Cooking with RhubarbRhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
  • New Emeril's
    E217
    New Emeril'sPan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
  • New NOLA
    E218
    New NOLAPaneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
  • Grilling
    E219
    GrillingLemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
  • Tropical Fruit
    E220
    Tropical FruitCoconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.
  • Cold Soup
    E221
    Cold SoupLobster Gazpacho, Fruit Minestrone.
  • Marinating I
    E222
    Marinating IMojito, Citrus Marinade, Piri Piri Carne Spart.
  • NOLA Pizzas
    E223
    NOLA PizzasBasic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
  • Salute to Hilda
    E224
    Salute to HildaPotato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
  • Curing
    E225
    CuringCitrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
  • Jazz Fest
    E226
    Jazz FestGumbo, Crawfish Pie, Smothered Andouille Po' Boy.
  • Gratins
    E227
    GratinsTomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
  • Cooking with Cumin
    E228
    Cooking with CuminSouthwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
  • New Custards
    E229
    New CustardsSavory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
  • Funky Sandwiches
    E230
    Funky SandwichesNOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
  • Marinating II
    E231
    Marinating IIBalsamic Marinade, Rosemary Marinade, Macerate Peaches.
  • Savory Pastries
    E232
    Savory PastriesPotato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
  • Fresh Mozzarella
    E233
    Fresh MozzarellaPecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
  • Fish Fry
    E234
    Fish FryFried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
  • Fresh Berries
    E235
    Fresh BerriesBerry Tiramisu, Berry French Toast with Foie Gras Romanoff.
  • Canning
    E236
    CanningStrawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
  • Artichokes
    E238
    ArtichokesArtichoke Preparation, Artichoke Spianata, Artichoke Tart.
  • Horseradish
    E239
    HorseradishBeef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
  • Hot Peppers
    E240
    Hot PeppersChili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
  • Cold Appetizers
    E241
    Cold AppetizersSmoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
  • Scallops
    E242
    ScallopsChorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
  • New Spanish
    E243
    New SpanishPaella, Orange Tart with Orange Glaze and Candied Orange Zest.
  • Pasta Dishes
    E244
    Pasta DishesClassic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
  • Ginger
    E245
    GingerSteamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
  • Wok Cookery
    E246
    Wok CookeryEmeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
  • Making Consommé
    E247
    Making ConsomméTruffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
  • Mother's Day
    E248
    Mother's DayWild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
  • New Shortcakes
    E249
    New ShortcakesCheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
  • Memorial Day Picnic
    E250
    Memorial Day PicnicMarinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
  • Portobello
    E251
    PortobelloPortobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
  • Spring Peas
    E252
    Spring PeasGrilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
  • Mirlitons
    E253
    MirlitonsLyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
  • Cooking with Okra
    E254
    Cooking with OkraGumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
  • Breakfast Breads
    E255
    Breakfast BreadsBasic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
  • Food and Wine Pairings
    E256
    Food and Wine PairingsPan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.
  • Salute to Dad
    E257
    Salute to DadGrilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
  • New Doughnuts
    E258
    New DoughnutsWhite Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
  • Stars and Stripes
    E259
    Stars and StripesNew Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
  • Tomatoes
    E260
    TomatoesTomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.
  • New Emeril's
    E261
    New Emeril'sGrilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.
  • Funky Burgers
    E262
    Funky BurgersCumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.
  • New ENOFH
    E263
    New ENOFHOyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.
  • Lousiana Specialities
    E264
    Lousiana SpecialitiesWhole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.
  • New Gnocchi
    E265
    New GnocchiGnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.
  • New Gumbo
    E266
    New GumboVenison Gumbo, Ham Hock and Wild Green Gumbo.
  • Bananas
    E267
    BananasBanana Nut Pain Perdu with Banana Syrup, Banana Tent.
  • Labor Day
    E268
    Labor DayCochon de Lait, Andouille Spoonbread.
  • New Lamb
    E269
    New LambLamb Sausage with Lentil Ragu, Funky Lamb Shanks.
  • Creative Vegetables
    E270
    Creative VegetablesSpiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.
  • Legumes
    E271
    LegumesSuccotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.
  • Shellfish
    E272
    ShellfishPotato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.
  • Cooking with Mustard
    E273
    Cooking with MustardKicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.
  • Wild Game
    E274
    Wild GameCrown Roast, Tenderloin Shiitake Stroganoff.
  • Mom's Specialities
    E275
    Mom's SpecialitiesKale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.
  • Tailgate Party
    E276
    Tailgate PartyRabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.
  • Fresh Rosemary
    E277
    Fresh RosemaryRosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.
  • Making Mozzarella
    E278
    Making MozzarellaMozzarella, Italian Sausage and Roasted Red Pepper Calzone.
  • Fall River Memories
    E279
    Fall River MemoriesFish and Chips, Basil Mayonnaise.
  • New New Orleans
    E280
    New New OrleansSpinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.
  • Savory Fruit Dishes
    E281
    Savory Fruit DishesBlackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.
  • Lentils
    E282
    LentilsFunky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.
  • Apples
    E283
    ApplesPork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.
  • Lily Family
    E284
    Lily FamilyMelange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.
  • Cabbage
    E285
    CabbageCabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.
  • Funky Beef
    E286
    Funky BeefCutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.
  • Soups
    E287
    SoupsDr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.
  • Pancetta
    E288
    PancettaSeared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.
  • Winter Squash
    E289
    Winter SquashPuree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.
  • Real and Rustic Desserts
    E290
    Real and Rustic DessertsPraline Pound Cake, Pecan Pie, Caramel Cup Custard.
  • Molasses
    E291
    MolassesMolasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.
  • Game Birds
    E292
    Game BirdsPheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.
  • Duck Camp
    E293
    Duck CampEmeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.
  • Funky Brunch
    E294
    Funky BrunchMilk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.
  • Southern Favorites
    E295
    Southern FavoritesStewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.
  • Wild and Exotic Mushrooms
    E296
    Wild and Exotic MushroomsConfit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.
  • New Poultry
    E297
    New PoultryRoasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.
  • Pecans
    E298
    PecansCatfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.
  • Real and Rustic
    E299
    Real and RusticSmothered White Beans, Crusted Rabbit, Gâteau de Sirop.
  • New Rice
    E300
    New RiceBoudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.
  • New Orleans Seafood
    E301
    New Orleans SeafoodPotato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.
  • Sweet Potatoes
    E302
    Sweet PotatoesStewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.

 

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