Next Episode of Emeril Cooks is
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From piping hot beignets borne in the French Quarter, to icy cold sake made with Louisiana–grown rice, New Orleans' unique blend of tradition and innovation is what fuels Emeril's cooking. Each week on Emeril Cooks, we'll meet a New Orleans local who sparks Emeril's culinary imagination. Guests like the crawfish concierge at a luxury hotel, or a local farmer (known as The Mushroom Lady) who helps keep Emeril's classic smoked mushroom pasta on the menu. We'll invite these special guests into Emeril's kitchen where they'll see firsthand how he makes the dishes they helped inspire.
Creole cream cheese was almost lost to time until one family farm helped save it.
Two Louisiana surfers stumbled on the perfect seaside snack: Sea Beans.
We're turning up the heat with Piri Piri Shrimp, and Wings with Pimenta Moida Sauce.
Caviar can be accessible and sustainable; try it in my grilled shrimp with caviar butter.
Morning Glory is difficult to grow in the states, but the flavor is worth the effort.
Try making my Crispy Soft Shell Shrimp with Bang Bang Sauce, and Tempura Soft Shell Shrimp with Soba Noodles.
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