Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.

Lobster Club, Cobb Club, Lamb Club.

Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.

Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.

Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.

Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.

Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.

Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.

Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.

Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.

Nola Style Cedar Plank Trout, Horseradish Potatoes.

Compote, Spanish Onion Chutney, Salmon with Onion Chutney.

Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.

Stuffed Caps, Shiitake Relish, Shiitake and Pasta.

Sweet Biscotti, Biscotti Trifle.

Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.

Zucchini Bread, Zucchini Pancake, Zucchini Tian.

Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.

Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.

Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.

Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.

Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.

Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.

Onion Soup, Onion Tart, Onion Marmalade.

Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.

Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.

Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.

Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.

Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.

Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.

Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.

Basic Curry, Vindaloo, Shrimp Curry.

Moules Marinieres, Stuffed Mussels.

Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.

Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.

Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.

Basic Tahini, Hummus, Halvah.

Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.

Spanakopita, Moussaka.

Vacherin, Baked Alaska, Floating Island.

Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.

Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.

Melon Soup, Melon Salsa with Grilled Tuna, Granita.

Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.

Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.

Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.

Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.

Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.

Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.

Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.

Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.

Vichyssoise, Asparagus Crab Soup, Fruit Soup.

Basic Dough, Whole Wheat Focaccia, Sweet Treat.

Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.

Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.

Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.

Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.

Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.

Orange Flan, Florentine Flan, Flat Mushroom Flan.

Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.

Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.

Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.

Iced Parfait, Funky Scallop, Red Snapper Parfait.

Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.

Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.

Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.

Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.

Lefse, Anadama Bread, Rosemary Flatbread.

French Tomato Sauce, Escargot En Croute, Tomato Butter.

Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.

Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.

Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.

Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.

Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.

Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.

Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.

Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.

Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.

Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.

Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.

Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.

Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.

Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.

Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).

Sushi Rice, Composed Tuna Timbale, Tempura.

Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.

Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.

Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.

Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.

Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.

James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.

Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.

Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.

Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.

Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.

Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.

Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.

Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.

Provencal Fish Stew, Bourride, Cioppino.

Rice Salad, Moroccan Pilaf, Rice Tart.

Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.

Scallion Beef Roll-ups, Sautéed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.

Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.

Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.

Funky Stuffed Turkey, Baked Turkey Scallopini.

Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.

Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.

Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.

Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.

Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.

Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.

Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.

Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.

Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.

White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.

Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.

Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.

Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.

Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.

Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.

Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.

Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.

Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.

Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.

Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.

Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.

Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.

Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.

Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.

Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.

Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.

Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.

Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.

Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.

Poached Pears in Vanilla and Champagne, Poached Pears Stuffed with Maytag Blue Cheese, Roasted Walnuts Wrapped in Puff Pastry, Seared Duck Breast with Pear and Balsamic Compote.

Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.

Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.

King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.

Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp Étouffée, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.

Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.

Charlie Trotter's Roasted Garlic, Mesclun Greens with Creamy Garlic Dressing and Roasted Croutons, Roasted Squab with Poached Garlic and Garlic Cream Potatoes & Vinegar Meat Jus.

Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.

Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.

Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.

Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.

Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.

Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.

Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.

Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with Remoulade Dipping Sauce.

Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.

Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.

Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.

Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.

Salsify, Celery Root, and Fennel Slaw, Vegetables with Crispy Fish and Parsnip Mash Potatoes, Panned Mississippi Quail with Root Vegetables, BBQ Quail Legs and BBQ Sauce.

Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.

Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.

Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.

Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.

Country Style Rabbit with Maytag White Cheddar Grits, Emeril's Clam, Oyster, Mussel, and Potato Ragout Wrapped in Puff Pastry, Wild Mushroom Ragout with Spinach Potato Cake.

Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.

Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.

Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.

Cheese Plate with Dried Cherry and Walnut Bread, Dried Apricot and Rum Muffin with Spiced Butter, Seared Foie Gras with Dried Fruit Sauce and Grilled Apples.

Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.

Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.

Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.

Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.

Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.

Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.

Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.

Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.

Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.

Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.

Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.

Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.

Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.

Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.

Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.

Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.

Hot Boiled Cold Potato Mash with Truffle Emulsion, Confit of Exotic Mushrooms with Angel Hair Pasta Tossed in Truffle Oil with Shaved Truffles and Parmesan Reggiano Cheese.

Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.

Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.

Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.

Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.

Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.

Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.

Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.

Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.

Herb-Tossed White Asparagus, Fresh Crab Meat and Grilled Radicchio Salad, Herb-Crusted Salmon with Asparagus Beurre Blanc, Chicken Confit and Asparagus with Pasta "Rags".

Pepper Seared Tuna with Wasabi and Fried Celery Root Chips, Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak, White Bean Puree Phyllo Cup with Asian Slaw.

Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.

Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.

Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.

Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.

Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.

Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.

Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.

Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle

Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.

Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.

Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.

Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.

Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.

Funky Stuffed Filet, Milky Chocolate Cheesecake.

Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.

Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.

Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.

Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.

Crab Boil and Dipping Sauces, Crab Gumbo.

Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.

Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.

Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.

Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.

Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.

Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.

Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.

Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.

Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.

Coconut Shrimp with Star Fruit and Black Bean Salsa with Passion Fruit Cream, Tropical Fruit Beignets with Mango Coulis and Coconut Ice Cream, Papaya Margarita.

Lobster Gazpacho, Fruit Minestrone.

Mojito, Citrus Marinade, Piri Piri Carne Spart.

Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.

Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.

Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.

Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.

Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.

Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.

Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.

NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.

Balsamic Marinade, Rosemary Marinade, Macerate Peaches.

Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.

Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.

Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.

Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.

Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.

Artichoke Preparation, Artichoke Spianata, Artichoke Tart.

Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.

Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.

Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.

Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.

Paella, Orange Tart with Orange Glaze and Candied Orange Zest.

Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.

Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.

Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.

Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.

Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.

Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.

Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.

Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.

Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.

Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.

Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.

Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.

Pan Sauteed Scallops with Fresh Pasta Salad and Parsley Coulis, Grilled Escolar with Crawfish Cream Sauce and Fried Arugula, Pepper Seared Filet of Beef with Grilled Radicchio and Meat Jus.

Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.

White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.

New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.

Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.

Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.

Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.

Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.

Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.

Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.

Venison Gumbo, Ham Hock and Wild Green Gumbo.

Banana Nut Pain Perdu with Banana Syrup, Banana Tent.

Cochon de Lait, Andouille Spoonbread.

Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.

Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.

Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.

Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.

Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.

Crown Roast, Tenderloin Shiitake Stroganoff.

Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.

Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.

Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.

Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.

Fish and Chips, Basil Mayonnaise.

Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.

Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.

Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.

Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.

Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.

Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.

Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.

Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.

Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.

Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.

Praline Pound Cake, Pecan Pie, Caramel Cup Custard.

Molasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.

Pheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.

Emeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.

Milk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.

Stewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.

Confit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.

Roasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.

Catfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.

Smothered White Beans, Crusted Rabbit, Gâteau de Sirop.

Boudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.

Potato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.

Stewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.

Portuguese Sausage and Baccala Chowder, Asian Red Snapper Chowder.

Duck Confit, Crispy Duck Confit Legs and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles with Truffle Emulsion.

Making Andouille, Andouille and Corn Pudding with Chicken Wings.

Emeril's Pepper Stuffed Turkey, Dirty Mashed Potatoes.

Duck Rillettes, Duck Rillettes with Shallot Reduction, Smoked Sturgeon Terrine.

White Cheddar Soup, Blue Cheese Glacage, Petite Filet Mignon with Roasted Potatoes.

Emeril's Pizza, Crab Cakes with Roasted Poblano and Corn Tartar Sauce.

White Chocolate Turtles, Frozen White Chocolate Terrine.

Roasted Porcini Soup, Tempura Porcini with Hoisin Sauce, Porcini and Poisson Ragu.

Basic Brown Stock, Espagnole Sauce, Demi-Glace.

Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce.

Eggplant and Shrimp Beignets, Braised Brisket with Horseradish Cream Sauce.

Pho Soup, Oxtail and Beef Tendon Traditional Garnishes.

Mirepoix Pork Stock, Posole, Pork Rib Garnishes.

Coq Au Vin, New Orleans Court Bouillon.

Pork Boulettes, Pork Chops with Sweet Potato Gravy and Cheese Grits.

Tapenade, Olive Bread, Whole Little Fish with Olive Extraction.

Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch.

Alligator Stewed in Creole Sauce, Paneed Veal with Fettuccine.

White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas.

Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions.

Oyster and Corn Chowder, Pork Wellington.

Southwestern Corn Dressing, Fried Eggplant Salad, Rustic Scallops.

Turkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.

Roasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.

Pulled Pork BBQ Wrap; BBQ Sauce; Cabbage Salad; Fried Pickles with Spicy Dipping Sauce; Trent's Siracha-Spiked Chicken Wings with Blue Cheese and Celery Crudité.

Pan-Crispy Striped Bass with Brown Butter; Lump Crab Meat and Shiitake-Watercress Salad; Linguica-Crusted Redfish with Portuguese Olive-Tomato Sauce.

Country Ham with Redeye Gravy and Buttermilk Biscuits; Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard; Frozen Mint Julep.

Classic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.

Old Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.

Sauteed Rock Shrimp in Creole Cream Sauce in Puff Pastry Vol-au-Vent; Rock Shrimp and Mozzarella Strudel with Smokey Tomato-Butter Sauce.

New England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.

Redfish in Foil with Cashew-Garlic Butter; Baby Spinach and Warm Potato Salad; Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots.

Kicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.

Homemade Goat Cheese; Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with Prosciutto and Arugula Salad; Goat Cheese Turnovers with Tomato Coulis and Basil Puree.

Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.

Baked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.

Vanilla and Bourbon-Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy; Arugula and Goat Cheese Salad with Vanilla Bean Oil.

Kicked-Up Creole Cassoulet.

Gougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.

Pan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.

Gnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.

Sweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.

Chef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.

Smoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.

Grilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.

J.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.

Blood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.

Mitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.

Portuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.

Duck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.

Warm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.

Cheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.

Lasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.

Oysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.

Harriet's Charoset; Creole Farfel Kugel; Passover Brisket.

Sopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.

This boiled dinner is based on the classic French dish.

Savory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.

Pork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.

Goat Cheese and Vegetable Ravioli in Citrus-Tomato Broth with Fresh Herbs and Melted Leeks; Crispy Crabmeat Ravioli with Sweet Corn Maque Choux.

Steak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.

Warm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.

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

Alden's Grandmother's Cornbread; Crawfish Etouffee.

Alden's Grandmother's Cornbread; Crawfish Etouffee.

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

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

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

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

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

Seafood Gumbo; Gumbo Z'Herbes.

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

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

Yorkshire Pudding; Natchitoches Meat Pies.

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

Skate Grenobloise; Skate with Shrimp and Artichoke Vinaigrette.

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

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

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

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

Crown Roast of Pork; Mirliton Stuffing; Homemade Applesauce.

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

Cheesy Chicken Tamales; Tamales de Dulce.

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

Pickled Squash; Spicy Pickled Okra; Pickled Quail Eggs.

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

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

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

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

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

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

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

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

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

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

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

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

Chicken Étouffée; Crawfish Étouffée.

Fruit Stuffed Rack of Lamb; Frozen Citrus Soufflé.

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

Gazpacho Aspic; Madeira-Braised Veal Cheeks.

Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and Pear Vinaigrette; Homemade Fromage Blanc; Emeril's New Orleans-Style Welsh Rarebit.

Whole Fish Emeril Style; Paul's Grilled Redfish; Dave's Mayo Method

Macaroni with Four Cheeses; Emeril's Most Kicked-Up Meatloaf Ever.

Tequila-Marinated Chicken with Mexican Mole Sauce; Old-Fashioned Chocolate Mousse with Toasted Hazelnut Cream.

Beef Bourguignonne Pot Pie with Baby Root Vegetables.

Chef Emeril's Asian-Inspired Mussels; Potato, Salmon and Lovage Soup with Gravlax and Fresh Dill; Lemon Verbena Sorbet.

Tea-Smoked Quail with Chilled Noodle Salad; Kiawe Wood-Smoked Pork Chops with Apple Soy Glaze.

Lentil Soup with Curry Crema; Lentil Crackers.

Fillet of Pork with Rosemary-Apple Vinaigrette; Seared Diver Scallops with Roasted Red Pepper Paint.

Petite Roasted Vegetable Charlotte; Praline Charlotte Russe with Butterscotch Sauce.

Gaufrette Potatoes with Gravlax and Caviar; Pan-Seared Scallops with Beet Nests and Curry Oil; Penne Pasta with Vegetable Pearls.

Emeril's Favorite Roast Pheasant; Savory Wild Mushroom Bread Pudding; Nutty Brussel Sprouts.

Ginger Creme Anglaise; Vanilla Bean Creme Brulee; Coffee Chocolate Chip Ice Cream.

Chef Dave's Ham Steak Salad with Sweet Potato Dressing; Delmonico's Yellowfin Tuna Nicoise

Emeril's Favorite Choucroute Casserole; Oven-Braised Osso Bucco with Orzo Risotto.

Roasted Cornish Game Hens; Bourbon Mashed Sweet Potatoes; Emeril's Cranberry Conserve.

Steamed Bun Dough; Shrimp and Green Onion Filling; Spicy Szechuan Noodles.

Mongolian Lamb Hot Pot; Chinese Seafood Hot Pot.

Sweet and Spicy Asian Wings; Beef Satay with Peanut Dipping Sauce; Shrimp Spring Rolls.

Ancho Barbecue Oysters with Salsa Fresca; Grilled Quail with Bacon-Barbecue Glaze; Spicy Barbecued Shrimp Skewers.

Fried Catfish Taco with Chipotle Slaw; Grilled Chorizo Taco.

Chef Chris' Cheese and Truffle Fondue; Pork Tenderloin and Chorizo Fondue; Creamy Butterscotch Fondue.

Buttermilk Battered Fries with Creamy Buttermilk Dipping Sauce; White Chocolate Buttermilk Cake; Buttermilk Ice Milk.

Braised and Roasted Lamb Shank with Gorgonzola Crust; Rosemary Creamed Potatoes; Chilled Hazelnut Glacee.

Vash's Nut Cake; Italian Cream Cake.

Wonton-Wrapped Shrimp; Cilantro-Lime Dipping Sauce; Stir-Fried Beef Lo Mein.

Quick Summer Tomato Soup; Light and Fluffy Omelets; Blender Crepe Batter.

Garlic-Studded Pot Roast; Classic Coq Au Vin.

Cloverleaf Dinner Bread; Basic Italian Bread.

Party Fricos; Cheddar Cheese Soup; Grill It Up A Notch Ham and Cheese Sandwich; Cheese Platter.

Chocolate Brownie Cake; Chocolate Buttermilk Frosting; Hot Chocolate Sauce.

Beef Grillades; Baked Cheese Grits; Wild Mushroom Sausage Frittata; Holiday Mimosa.

Deep-Fried Eggplant; Honey-Peppered Buttermilk-Fried Chicken; Perfect French Fries.

Sangria; Puff Pastry Twists; Spiced Nuts; Crostini with Balsamic Onions and Gorgonzola.

Honey-Soy Dipping Sauce; Honey-Brined Pork Chops with Creole Mustard Sauce; Honey Spice Cake.

Old Time Vanilla Ice Cream; Coffee Ice Cream; Lemon Sorbet.

Meringue Cookies; Vacherin.

Homemade Tarragon Mustard; Remoulade Sauce; Mustard-Crusted Rack of Lamb; Fresh Fig Chutney.

Asparagus Salad with Walnut Oil Vinaigrette; Emeril's Day Off Linguine; Chili Oil; Sweet Beignets.

Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini; Red Wine Poached Anjou Pears Stuffed with Mascarpone Cheese.

Emeril's Favorite Potato Soup; Potato and Leek Soup; Sweet Potato Fries.

Banana Bread; Real Biscuits from Scratch; Classic Waffles.

Perfect Roast Chicken; Oven-Roasted Garlic; Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice.

Mornay Sauce; Rabbit Fricassee; Gumbo Ya-Ya.

Creole Fruit Cake with Whiskey Sauce; Rum-Soaked Raisins and Pineapple with Coconut Ice.

Shrimp Stock; Shrimp Scampi; Grilled Shrimp Salad; Emeril's Favorite Boiled Shrimp.

New Orleans-Style Soft-Shell Crab Po'boy; Fried Soft-Shell Crabs with Creamy Shellfish Ragu; Grilled Soft-Shell Crabs with Mango Avocado Salsa; Sauteed Soft-Shell Crab with Butter and Wine Sauce.

Classic Fish Fumet; Seafood Risotto; White Chicken Stock; Chicken Escarole Soup; Mushroom Demi-Glace.

Butternut Squash and Parsnip Soups with Tarragon Oil; Pear Tartlets.

Simple Balsamic Vinaigrette; French Vinaigrette; Classic Creamy Herb Vinaigrette.

Veal Piccata; Chicken Marsala; Poached Apricots; Champagne Sabayon.

Roast Leg of Lamb with Rosemary and Garlic; Spinach and Artichoke Bread Pudding; Layered Strawberry Shortcake

Peggy's Chicken Pot Pie; Clay Pot Honey-Lemon Chicken

Classic Hot and Sour Soup; Sweet and Spicy Asian Ribs; Habanero Chile Sorbet

Pressed Ham Sandwich with Pimiento Cheese Spread; Black-Eyed Pea Salad; Lemon Bars

Grilled Grouper with Mango Habanero Chile BBQ Sauce; Asian Spicy BBQ Chicken

Cold Cucumber Soup; Swordfish Kebabs with Fresh Herb Pesto Sauce; Green Vodka Cooler

Filet of Beef with Crabmeat Crust; Chicken-Fried Steak with Fried Oysters and Cream Gravy

Pork and Chorizo Burger with Green Chile Mayonnaise; Mexican Grilled Corn with Cheese; Miss Hilda's Baked Beans

Roasted Eggplant Muffuletta; Panini; Kicked-Up Tuna Melt

Orange Pumpkin Soup; Hilda's Roasted Pumpkin Seeds; Pumpkin and Corn Fritters

Fettucine with Fresh Fava Beans; Asparagus Flan; Strawberry and Rhubarb Crisp

Breast of Turkey with Cranberry Glaze; Wild Rice and Cornbread Dressing; Pumpkin Creme Brulee

Collard and Mustard Greens in Ham Hock Gravy; Homemade Gratons (Cracklings); Smothered Pork Chops

Linguine alla Carbonara; Pesto alla Genovese; Fettucine Alfredo

Eggs Florentine; Crispy Potato Cakes; Mini-Lemon Poppy Seed Muffins; Cajun Bloody Mary

Pulled Pork Sandwiches with Homemade BBQ Sauce; Horseradish Cole Slaw

Breast of Veal Stuffed with Lemon, Pancetta, and Rosemary; Baked Semolina Gnocchi; Braised Broccoli Rabe

Summer Fruit Soup; Caesar Lite Salad with Grilled Shrimp; Oven Crispy Fries; Lotta Chocolate Sorbet; Jicama Orange Salad

Margarita Popsicles; Frozen Chocolate Terrine; Frozen Crepes Suzette

Andouille-Crusted Redfish; Whole Roasted Red Snapper with Tapenade; Emeril's Creole Sauce

Grilled Chicken Paillards on Arugula Salad with Bruschetta; Grilled Salmon with Sweet Corn, Tomato, and Avocado Relish; Grilled Asparagus

Classic Tuna Nicoise Salad; Mediterranean Chicken Salad

Beer-Braised Pot Roast and Vegetables with Polenta; Root Beer Float

Mixed Salad with Herb Vinaigrette; Chicken a la King on Herb Biscuits

Individual Beef Wellingtons; Frozen Grand Marnier Soufflés

Crabmeat Remick; Steak Diane; Bananas Foster

Salt Cod Fritters; Kicked-Up Breaded Pork Chops; Roasted Garlic Mashed Potatoes; Smothered Green Peas.

Tuna Mousse; Warm Grilled Shrimp Salad; Italian-Style Sausages, Onions, and Peppers

Moules Mariniere; Steak au Poivre with Pommes Frites

Emeril-style Orange Emeril; Chicken and Apple Sausage Hash with Fried Eggs Sunny-Side Up; Waffles with Fresh Strawberry Syrup

Tossed Salad with Orange Segments, Goat Cheese, and Walnuts; Emeril's Late Night Pasta; Emeril's Late Night Parfait

Orange-Scented Pork Bake with Roasted Root Vegetables; Turbo Dog Braised Cabbage

Chicken in a Box; Horseradish Coleslaw; Jalapeno Corn Muffins

Chocolate-y Christmas Cafe au Lait; Savory Breakfast Pudding; Apple Compote

Kentucky Hot Brown, Emeril-Style; Thanksgiving Leftovers Shepherd's Pie.

Ham and Cheese Pinwheels; Emeril's First Alphabet Soup; Peanut Butter Granola Bars.

Spiced Nuts; Chicken and Smoked Sausage Gumbo with White Rice; Garlic Bread.

Apple-Brandy Grilled Pork Loin; Acorn Squash and Apple Puree; Sesame Snow Peas; Simply Delicious Lightened Cheesecake

Emeril prepares a grown-up Halloween party Crab in a Coffin; Cheesy Eyeballs; Witch Bones; Dark 'n Stormy Cocktail

Roasted Asian Chicken Wings; Lemon-Garlic Chicken Thighs; Chicken and Vegetable Ribbons en Papillote with Emeril's Lemon Butter Sauce.

Quick Tortilla Soup; Quick Red Bean Soup; Broccoli and Cheese Soup with Croutons

Stack Salad of Creole Tomatoes, Onions, Roquefort Cheese with Balsamic Syrup Drizzle; Zucchini and Shrimp Fritters; Eggplant and Shrimp Bake

Pico de Gallo with Homemade Tortilla Chips; Kicked-Up Salsa with Corn; Swordfish with Puttanesca Relish

Herb and Brie Omelet; Quiche Lorraine; Emeril's Vegetable Frittata

Scrambled Ham and Egg Breakfast Sandwiches on Biscuits; Kicked-Up Shrimp Caesar Salad Piadine; Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Foil-Wrapped Salmon with Lemon and Rosemary; Oven-Roasted Green Beans; Salmon Burgers with Soy Mayo; Simple Sesame Slaw

North African Chicken Tagine; Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella

Chicken and Herbed Dumplings; Peaches-and-Cream Bread Pudding

Mesquite-Smoked Caribbean-Style Cod Fillet; Lemon and Herb Crusted Halibut with Green Onion Rice Pilaf

Salmon and Potato Casserole; Romaine Salad with Homemade Croutons and Lemon Vinaigrette; Champagne Punch

Braised Chicken Thighs with Button Mushrooms; Herbed Chicken with Noodles; Smoked Turkey and White Bean Casserole

Portuguese-Style Garlic-Roasted Pork; Beans and Portuguese Rice; Portuguese Custard Tartlets

Sirloin Sliders with Crispy Bacon and Creamy Horseradish Mayo; Blue Cheese Popcorn; Grilled Lobster Tails with Tarragon-Lemon Vinaigrette

Pan-Roasted Chicken Breasts with Chasseur Sauce; Glazed Carrots; Pommes Anna

Emeril's Mulligatawny Soup; Codfish and Potato Chowder

Grilled Citrus and Herb Extra-Jumbo Shrimp; Red Onion Couscous; Grilled Butterflied Leg of Lamb; Romaine, Feta, and Lemon Vinaigrette

Braised Duck with Prunes and Armagnac; Mashed Sweet Potatoes with Nutmeg and Sour Cream; Bacon-Sauteed and Steamed String Beans; Spiced Hard Cider Punch

Pizza alla Napoletana; Pizza aI Funghi; Emeril's Soppressata and Genoa Salami Calzone with Roasted Red Peppers

Pan-Seared Scallops; Yukon Gold Mashed Potatoes with Basil Oil; Coeur a la Creme with Raspberry Coulis and Fresh Raspberries

Chicken, Mushroom, and Spinach Lasagna; Linguine and Seafood Topped with Light Tomato-Garlic Sauce

Baked Ham with Rum Glaze; Corn and Sweet Potato Pudding

Spicy Shrimp Pasta with Tomato-Chile Cream Sauce; Popcorn Shrimp Salad

Pork with Chimichurri Herb Mixture; Grilled Swordfish with Citrus Herb Vinaigrette; Baby Lettuce Salad with Herbed Red Wine Vinaigrette with Shaved Parmigiano Reggiano

Shrimp-Stuffed Sole with Butter-Infused Pan Sauce; Baked Striped Bass with Tomatoes, Rosemary, and Kalamata Olives; Mixed-Herb Rice Pilaf

Steak Au Poivre with Pan-Roasted Herbed Fingerling Potatoes and Asparagus; Marinated Grilled Skirt Steak with Wilted Watercress

Marbled Chocolate Bars; Nutty Divinity; Coconut-Coated Candied Apples

Broiled Salmon with Steamed Baby Bok Choy and Warm Roasted Tomato Lemon Vinaigrette; Grilled Pork Tenderloin with Grilled Pineapple Salsa and Minted Sugar Snap Peas

Turkey Meatballs with Minted Yogurt Dipping Sauce; Deep-Dish Pizzas with Mascarpone, Crispy Ham, and Pesto; Ciliegine Mozzarella Tomato Bites with Kalamata Olive Drizzle and Fresh Basil.

Roasted Pencil Asparagus with Cherry Tomatoes and Garlic; Sauteed Mixed Mushrooms with Sage, Butter, and Parsley; Tempura String Beans with Dipping Sauce

Seafood Vegetable Kebob; Steak-and-Potatoes Kebob; Fruit Kebobs with Apples, Bananas, and Pineapple drizzled with Lime and Honey

Lamb Chops with Minty Pepper Jelly Pan Sauce and Vegetables; Lamb Burger