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Emeril Cooks
Emeril Cooks

Emeril Cooks

—New Orleans locals visit Emeril Lagasse's kitchen to see firsthand how he makes the dishes they helped inspire, from piping hot beignets to icy cold sake made with Louisiana-grown rice.
2 seasonsReality, CookingTV-G

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Season 110 of 10 Episodes

  • Emeril makes crab and corn bisque, andouille-encrusted redfish with roasted pecan vegetable relish, meunière sauce, and shoestring potatoes with New Orleans food critic Ian McNulty.

  • Joined by jazz legend Kermit Ruffins, Emeril makes red bean soup with cornbread croutons, and shrimp stuffed mirlitons with vodka sauce.

  • Joined by the owner of Singleton's Mini Mart, Bau Nguyen, Emeril draws inspiration from Vietnamese cuisine to create Viet-style curried shrimp with cellophane noodles and slow-cooked beef brisket pho.

  • Using farm-fresh ingredients provided by Sarah Roland, owner of the only water buffalo dairy in Louisiana, Emeril prepares a caprese pasta, braised water buffalo chuck roast, and broccoli rabe.

  • Janie Glade inspires a delicious and economical meal.

  • The owner of Louisiana Oyster Co., Scott Maurer, shows us how his oysters grow from little larvae to restaurant ready, and Emeril uses them to cook up a tasty meal.

  • Emeril draws inspiration from a NOLA local's family recipes to create a creole-inspired menu of chicken sauce piquante, and creamy grillades and grits.

  • We're visiting Mushroom Maggie, a mushroom farm that supplies some of the best restaurants in Louisiana, and Emeril is preparing popular dishes from his restaurants that feature Maggie's mushrooms.

  • Cocktail expert Kimberly Patton-Bragg gives us the story behind one of Emeril's favorite drinks, the Sazerac, and the reason why it's known as the official cocktail of New Orleans.

  • Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple for over 30 years.

Record to Watch Later

40 episodes will be broadcast over the next two weeks

    Cooking With Louisiana Beer
    Janie Glades
    Pecan Paradise
    Louisiana Blue Crabs
    Fig Envy
    Aaron Sanchez Visits Emeril's Kitchen
    Emeril's Recipes for Young Chefs
    Best Brunch in New Orleans
    Sustainable Luxury: Southern Caviar
    Summer Grilling: Bringing Back Squab
  • Cooking With Louisiana Beer

    Emeril meets David Blossman, the head of Louisiana's favorite brewery, Abita Brewing Company, and creates a menu inspired by his bayou brews.
    Upcoming
  • Janie Glades

    Janie Glade inspires a delicious and economical meal.
    Upcoming
  • Pecan Paradise

    Emeril serves up some of his favorite pecan recipes: butternut squash-pecan ravioli, vanilla and bourbon marinated pork loin with pecan gravy, and sweet potato waffles with pecan-praline sauce.
    Upcoming
  • Louisiana Blue Crabs

    Celebrate the blue crab with Emeril's crab and corn fritters, chilled avocado soup with crab relish and crab meat stuffed trout with vodka butter sauce.
    Upcoming
  • Fig Envy

    For your next dinner party, try making Emeril's goat cheese tart with prosciutto and port-macerated figs, seared duck breasts with spiced fig jam, and bucatini with figs and Gorgonzola sauce.
    Upcoming
  • Aaron Sanchez Visits Emeril's Kitchen

    Emeril visits with his friend and fellow chef Aaron Sanchez, and explores a menu inspired by their trip to Cuba.
    Upcoming
Emeril Cooks

More about Emeril Cooks

New Orleans locals visit Emeril Lagasse's kitchen to see firsthand how he makes the dishes they helped inspire, from piping hot beignets to icy cold sake made with Louisiana-grown rice.

Starring

Emeril Lagasse

53 Free Episodes

No sign-up required

  • Morning Glory is difficult to grow in the states, but the flavor is worth the effort.

  • Host a dinner the New Orleans way; crowd-pleasing traditional crawfish boil; crawfish bisque with stuffed heads; cheesy crawfish crostini.

  • Strawberry gin smash; grilled duck breast with strawberry relish; balsamic roasted strawberry crostini; delicious strawberry tartlets.

  • Emeril shares the most popular dishes at his namesake restaurant, a New Orleans staple for over 30 years.

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