Essence of Emeril

Weekdays 5:00 PM on Food Network Premiered Nov 16, 1994 In Season




Episode Guide

  • Season 2
    • Chicken Dishes
      Chicken Dishes
      Episode 23
      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.
    • Comfort Foods
      Comfort Foods
      Episode 17
      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.
    • All About Hors DOeuvres
      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.
    • Awesome Empanadas
      Awesome Empanadas
      Episode 11
      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.
    • Steak and Frites
      Episode 10
      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.
    • Dining Light
      Dining Light
      Episode 8
      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.
    • Money-Saving Dishes
      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
    • 11/2/08
      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.
    • Cast Iron Cooking
      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.
    • 10/12/08
      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.
  • Season 1