Asian cuisine is an ever-popular dining trend. Tonight's menu highlights regional flavors from Thailand, Cambodia, Malaysia and Vietnam as Emeril cooks on the fly and makes dishes to remember.
Emeril cooks up a feast for some of his favorite ghouls and goblins. This meal is going to be so scary, so sinful and so scrumptious, you'll be screaming for more!
Emeril loves to kick it up, and cookin' Cajun is a great way to do just that. Tonight there'll be some ragin' cajun in the kitchen. It's going to be hot!
Nothing says fresh like a farmer's roadside produce stand. Emeril veers off the main street and heads down the road to see what the local farmers harvested from the garden today.
Things in Emeril's kitchen get spooky tonight as viewers prepare their ghoulish Halloween recipes. Shrunken Heads (side dish), Jack-O-Lantern Stew, Dead Man in Worms (meatloaf over spaghetti), Bleeding Cemetery Cake.
Emeril presents some great dishes using different kinds of sausages. Chicken-Apple-Fennel Breakfast Sausage; Homemade Italian Sausage; Italian Sausage and Tomato Soup; Spicy Sausage and Cheese Bread; Bratwurst and Beer Stew
It's all about pasta tonight! Emeril welcomes special guests and old friends Johanne Kileen and George Germon, owners of Al Forno restaurant in Rhode Island and authors of On Top of Spaghetti.
Emeril breaks out the good china and kicks it up to notches unknown. On the menu: Ramos Gin Fizz; Poached Oysters in Herbsaint Cream, Baby Lamb Chops with Rosemary Parmesan Crust and Barolo Syrup.
No one knows how to party quite like Emeril. Tonight he's making dishes big enough to feed even the hungriest crowd. Recipes include: Three Tier Punch, Paella, Taco Bar and an Italian Timbale.
Classic dishes for a Sunday supper, kicked up Emeril Style. With guest Martina McBride Recipes include: Classic Wedge Salad; Cola-Braised Pot Roast; Scalloped Potatoes; Bacon Smothered Peas, and Peach and Blueberry Cobbler.