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.
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.
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.
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.
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.
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.
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
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.
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.
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