Essence of Emeril

Season 6

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 6

26 Episodes

  • Easy Asian Pantry
    E1
    Easy Asian PantryWonton-Wrapped Shrimp; Cilantro-Lime Dipping Sauce; Stir-Fried Beef Lo Mein.
  • Blenders
    E2
    BlendersQuick Summer Tomato Soup; Light and Fluffy Omelets; Blender Crepe Batter.
  • Braising
    E3
    BraisingGarlic-Studded Pot Roast; Classic Coq Au Vin.
  • Yeast Breads
    E4
    Yeast BreadsCloverleaf Dinner Bread; Basic Italian Bread.
  • Cheese
    E5
    CheeseParty Fricos; Cheddar Cheese Soup; Grill It Up A Notch Ham and Cheese Sandwich; Cheese Platter.
  • Chocolate Goodness
    E6
    Chocolate GoodnessChocolate Brownie Cake; Chocolate Buttermilk Frosting; Hot Chocolate Sauce.
  • Christmas Brunch
    E7
    Christmas BrunchBeef Grillades; Baked Cheese Grits; Wild Mushroom Sausage Frittata; Holiday Mimosa.
  • Deep Frying
    E8
    Deep FryingDeep-Fried Eggplant; Honey-Peppered Buttermilk-Fried Chicken; Perfect French Fries.
  • Easy Entertaining / Gourmet Picnic
    E9
    Easy Entertaining / Gourmet PicnicSangria; Puff Pastry Twists; Spiced Nuts; Crostini with Balsamic Onions and Gorgonzola.
  • Honey
    E10
    HoneyHoney-Soy Dipping Sauce; Honey-Brined Pork Chops with Creole Mustard Sauce; Honey Spice Cake.
  • Ice Cream/Sorbet
    E11
    Ice Cream/SorbetOld Time Vanilla Ice Cream; Coffee Ice Cream; Lemon Sorbet.
  • Meringues
    E12
    MeringuesMeringue Cookies; Vacherin.
  • Mustard
    E13
    MustardHomemade Tarragon Mustard; Remoulade Sauce; Mustard-Crusted Rack of Lamb; Fresh Fig Chutney.
  • Oils
    E14
    OilsAsparagus Salad with Walnut Oil Vinaigrette; Emeril's Day Off Linguine; Chili Oil; Sweet Beignets.
  • Poaching
    E15
    PoachingSea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini; Red Wine Poached Anjou Pears Stuffed with Mascarpone Cheese.
  • Potatoes
    E16
    PotatoesEmeril's Favorite Potato Soup; Potato and Leek Soup; Sweet Potato Fries.
  • Quick Breads
    E17
    Quick BreadsBanana Bread; Real Biscuits from Scratch; Classic Waffles.
  • Roasting
    E18
    RoastingPerfect Roast Chicken; Oven-Roasted Garlic; Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice.
  • Roux
    E19
    RouxMornay Sauce; Rabbit Fricassee; Gumbo Ya-Ya.
  • Cooking with Rum and Bourbon
    E20
    Cooking with Rum and BourbonCreole Fruit Cake with Whiskey Sauce; Rum-Soaked Raisins and Pineapple with Coconut Ice.
  • Shrimp
    E21
    ShrimpShrimp Stock; Shrimp Scampi; Grilled Shrimp Salad; Emeril's Favorite Boiled Shrimp.
  • Soft-Shell Crabs
    E22
    Soft-Shell CrabsNew Orleans-Style Soft-Shell Crab Po'boy; Fried Soft-Shell Crabs with Creamy Shellfish Ragu; Grilled Soft-Shell Crabs with Mango Avocado Salsa; Sauteed Soft-Shell Crab with Butter and Wine Sauce.
  • Stocks
    E23
    StocksClassic Fish Fumet; Seafood Risotto; White Chicken Stock; Chicken Escarole Soup; Mushroom Demi-Glace.
  • Thanksgiving Beginnings and Ends
    E24
    Thanksgiving Beginnings and EndsButternut Squash and Parsnip Soups with Tarragon Oil; Pear Tartlets.
  • Vinaigrettes
    E25
    VinaigrettesSimple Balsamic Vinaigrette; French Vinaigrette; Classic Creamy Herb Vinaigrette.
  • Cooking with Wines
    E26
    Cooking with WinesVeal Piccata; Chicken Marsala; Poached Apricots; Champagne Sabayon.

 

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