Brunch

E1

Creole Breakfast Bread Pudding; Kicked-Up Quiche for Manly Men; Bloody Bull.

Cast Iron

E2

Alden's Grandmother's Cornbread; Crawfish Etouffee.

Clam Chowder

E3

Alden's Grandmother's Cornbread; Crawfish Etouffee.

Ginger

E4

Shrimp in Coconut Ginger and Lemongrass Broth; Spiced Ginger Cake; Ginger Ice Cream.

Champagne

E5

Champagne Vanilla Sauce; Champagne Poached Salmon; Chilled Fruit Champagne Soup.

Hocks

E6

Ham Hocks with Navy Beans; Ham Hocks and Goat Cheese Wontons.

Portuguese Memories

E7

Emeril's New-Style Caldo Verde; Portuguese Meat Pies; Spicy Portuguese Sauce.

Crepes

E8

Crespelle Alla Fiorentina; Gateau de Crepes aux Pommes. French language

Gumbo

E9

Seafood Gumbo; Gumbo Z'Herbes.

Free-Range Chicken

E10

Black Truffle Stuffed Chicken in a Pot; Garlic-Schmeared Rosemary Roast Chicken; Oyster Dressing.

Chocolate

E11

Mexican Hot Chocolate; Emeril's Walnut Coffee; Gianduja Fondu; Alain's Marbled Chocolate Bar.

Lard

E12

Yorkshire Pudding; Natchitoches Meat Pies.

Hearts of Palm

E13

Warm Hearts of Palm and Crabmeat Salad with Avocado Vinaigrette; Lobster and Hearts of Palm Gratin.

Skate

E14

Skate Grenobloise; Skate with Shrimp and Artichoke Vinaigrette.

Cold Soups

E15

Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema and Toasted Pistachios; Cantaloupe, Honeydew and Sweet Onion Gazpacho with Crispy Prosciutto.

Cooking with Vodka

E16

Vodka-Cured Red Snapper; Kicked-Up Pasta Rags with Vodka Sauce; Roasted Beet and Smoked Sturgeon Salad.

Home Smoker

E17

Mesquite-Smoked Caribbean-Style Whole Red Snapper; Nola's Smoked Duck Pizza with Brie and Truffle Essence.

Olives

E18

Herb-Marinated Olives; Olive Tapenade; Pasta with Puttanesca Sauce.

Holiday

E19

Crown Roast of Pork; Mirliton Stuffing; Homemade Applesauce.

Creole Cream Cheese

E20

Homemade Creole Cream Cheese; Fig and Creole Cream Cheese Ice Cream; Warm Creole Cream Cheese and Goat Cheese Cakes.

Tamales

E21

Cheesy Chicken Tamales; Tamales de Dulce.

Escargot

E22

Kicked-Up Escargot Domes with Duxelles and Foie Gras; Escargots a'la Bourguignonne.

Pickling

E23

Pickled Squash; Spicy Pickled Okra; Pickled Quail Eggs.

Buffet Dinner at Home

E25

Creole Mustard and Herb-Wrapped Beef Tenderloin; Zucchini and Yellow Squash Tians.

Consomme

E26

Chicken Consomme; Chilled Consomme; Consomme aux Diablotins; Consomme Colbert.

Shanks

E27

Red Wine-Braised Beef Shanks with Mushrooms and Basil Mashed Potatoes.

Cooking with Tea

E28

Green Tea Ice Cream; Seared Duck Breasts with Citrus Tea Sauce; Emeril's Feel-Good Tea.

Vinegar

E29

Dried Cranberry Vinegar; Seared Quail with Cranberry Vinegar Reduction Sauce; Vinegar Pie.

Candy

E30

Gigi's Little Bit'a Nutty Heaven; Frangelico Nuggets; Coconut Indulgences.

Italy Memories

E31

My Favorite Veal Chops; Mascarpone Gelato with Balsamic-Macerated Strawberries.

Funky Spring Vegetables

E32

Morel and Fiddlehead Fern Ragout; Sauteed Baby Leeks with Apple-Smoked Bacon; Kicked-Up Stuffed Morels; Sauteed Sugar Snaps.

Pasta Making

E33

Basic Pasta Dough; Spinach Pasta Dough; Shellfish-Stuffed Spinach Cannelloni with Truffled Basamella.

Pizza and Calzone

E34

Basic Pizza Dough; Pizza Margherita; Emeril's Kicked-Up Calzone Al Forno.

Pate

E35

Beef and Wild Mushroom Pate with Cognac Sauce; Shrimp and Salmon Mousseline with Tomato Cream Sauce.

Kitchen How To

E36

Panko-Crusted Chicken Breasts; Penne with Wild Mushroom Ragout; Arugula Salad with Pecans and Prosciutto.

Étouffée

E37

Chicken Étouffée; Crawfish Étouffée.

Entertaining at Home

E38

Fruit Stuffed Rack of Lamb; Frozen Citrus Soufflé.

Terrine

E39

Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce; Minted White and Dark Chocolate Terrine with Chocolate Fudge Sauce.

Gelatin

E40

Gazpacho Aspic; Madeira-Braised Veal Cheeks.