Essence of Emeril (1994) Web Series — Cast, Story & Where to Watch | MovieLinkBD

Essence of Emeril (1994) is a reality web series in English. On New MovieLinkBD: full story, cast, ratings, season & episode guide, official trailer and where to watch Essence of Emeril online in HD.

Essence of Emeril — Storyline

Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season.

Cast & Crew

Essence of Emeril — Series Details

Essence of Emeril — Episode Guide

Season 1

• E1: Pasta (1994-11-16)
• E2: Eggplant (1994-11-17) — Summer Ratatouille, Eggplant Salad with Mushroom Dressing.
• E3: Chicken (1994-11-18) — Roast Garlic Chicken and Vegetables, New Wave Chicken.
• E4: Beef (1994-11-21) — Stuffed Filet of Beef with Bordelaise Sauce, Cowboy Steaks.
• E5: Fish and Chips (1994-11-22) — Fish and Vinegar Chips, Fish and Chips with Tartar Sauce
• E6: Turkey (1994-11-23) — Andouille Cornbread Stuffing, New Orleans Oyster Stuffing, Turkey Chili.
• E7: Kale Soup — Kale and Chorizo Soup, New England Clam Chowder.
• E8: Pate Choux — Herbed Profiteroles, Savory Filling, Cream or Jelly Profiteroles, Sweet Filling, Garlic Soup and Croutons.
• E9: Soup — Garlic Soup with Croutons, Dr. E's Get Well Chicken and Vegetable Soup.
• E10: Cream Soups — Corn Crab Bisque, Roasted Pepper Cream Soup.
• E11: Gumbo — Seafood Okra Gumbo, Chicken Sausage Gumbo.
• E12: Etouffee — Chicken Etouffee with Rice, Shrimp Etouffee No Roux.
• E13: Shrimp — Seared Shrimp with Basil, Oil-Baked Stuffed Shrimp.
• E14: Mirliton — Tomato Mirliton Relish, Lyonnaise Mirlitons, Baked Shrimp-Stuffed Mirlitons.
• E15: Shellfish — Shellfish Preparation and Storage, Festival Crab Pies.
• E16: Po'boy — Fried Oyster Po' Boy, Grilled Shrimp Po' Boy, Muffaletta Po' Boy.
• E17: Artichoke — Artichoke Seafood Salad, Baked Stuffed Artichoke.
• E18: Papiotte — Fish Covered in Parchment Paper, Shellfish with Sausage and Broth.
• E19: Rice — Basic Rice Pilaf, Jambalaya with Smoked Sausage or Chicken, Leftover Rice with Fried Vegetables.
• E20: Paneed Meats — Chicken with Creamed Garlic Potatoes and Braised Kale, Paneed Salmon with Dilled Creamy Pasta.
• E21: Biscuits — Empanadas, Biscuits with Berry Fillings.
• E22: Bbq — Texas Style BBQ Ribs, Nola Ribs, BBQ Shrimp with Jalapeño Biscuits.
• E23: Cheesecakes — Goat Cheesecake, Smoked Salmon Cheesecake.
• E24: Pork Chops — Pork Chops, Accompaniments, Mexican Mole Sauce, Tamarind Glaze, Caramelized Sweet Potatoes.
• E25: Lamb — Leg of Lamb stuffed with Goat Cheese and Spinach Stuffing, Lamb Kabobs.
• E26: Southwest Chicken — Chicken with Black Bean Chili, Guacamole, Salsa, Fried Tortilla Chips.
• E27: Crusting — Fish with Potato Crust and Roasted Red Pepper Sauce, Andouille Crusted Scallops with Creole Mustard.
• E28: Jambalaya — Cajun Jambalaya, Shrimp Creole.
• E29: Bread Pudding — Sweet Potato Pecan Bread Pudding, Classic New Orleans Bread Pudding, Banana Chocolate Bread Pudding.
• E30: East Coast Fish — Scrod with Onion Crisps, Swordfish with Mom's Portuguese Sauce.
• E31: Brunch — Smoked Salmon, Poached Eggs, Grit Cakes, New Orleans Eggs, Eye Openers.
• E32: Beignets — Plain Beignet, Crawfish Beignet, Banana Beignet.
• E33: Oysters — Oysters Rockefeller, Oyster Soup.
• E34: Stews — Navarin of Lamb Stew, Duck Stew with Dumplings.
• E35: Roulades — Duck Roulade, Simple Roulade Sauces.
• E36: Gravlox / salmon — Preparing and Curing Gravlax, Lemon and Dill Gravlax, Serving Gravlax.
• E37: Down Home — Bernard's Southern Cooked Greens, Corn Bread, Dirty Rice, Southern Fried Chicken.
• E38: Duck — Smothered Duck, Whole Duck with Citrus Rub.
• E39: Cooking with Crust — Sweet Pie Dough, Old Fashioned Crisp, Wrapped Cobblers.
• E40: Pecan Pies — Pie Dough, Sweet Potato Pecan Pie, Chocolate Pecan Pie.
• E41: Chocolate — Chocolate-Pecan Fudge Cake, Chocolate Genoise with Raspberry Filling.
• E42: Candies — Bourbon Balls, Rum Balls, Pralines.
• E43: Sausage — Breakfast Sausage, Sausage Cabbage Bake.
• E44: Portugese Memories — Bacalhau, Spicy Salt Cod Cakes, Miss Hilda's Favas.
• E45: Stuffed Breads — Crawfish Breads, Chorizo Bread, Sausage Bread.
• E46: Breads — Rosemary Flatbreads, Portuguese Sweet Bread, Quick Muffins.
• E47: Legumes — Red Bean Soup, White Bean and Bacon Soup, Red Beans and Rice.
• E48: Savory Cakes — New Orleans Crab Cakes, Leek and Goat Cheese.
• E49: Truffles — Gaufrette Potatoes Topped with Cilantro Cream, New Potatoes with Grated Truffles.
• E50: Hashes — Traditional Hash, Crab with Sweet Potato Hash, Sabayon.
• E51: Eggs — Eggs with Sabayon and Truffles, Eggs Sardou.
• E52: Dumplings — Ravioli, Pot Stickers, Gnocchi.
• E53: Cheeses — Goat Cheese, Goat Cheese and Spinach Tart.
• E54: Tarts — Pear Tart with Caramel Sauce, Upside-Down Spinach Tart, Bananas Foster Tart.
• E55: Tuna — Tuna Steak with Guacamole and Salsa Cruda, Wok fried Tuna Salad, Sunday Tuna.
• E56: Chilies — Crawfish Relleno, Green Chile Stew, Pine Nut-Crusted Chicken with Mole Sauce.
• E57: Creative Pizza — Basic Pizza Dough, Portuguese Pizza, Lobster Pizza.
• E58: Tamales — Basic Tamales, Spicy Duck Tamales, Chicken and Corn Tamales.
• E59: Vietnamese — Crab and Sugar Cane Soup, Spring Rolls.
• E60: Salsa — Basic Salsa, Mo's Mom's Encebollado, Creative Salsa, Tropical Fruit Salsa.
• E61: French Toast — Chocolate French Toast, Norman's Down Under French Toast.
• E62: Ribs — Baby Back Ribs, Braised Short Ribs, Cilantro Potato Salad.
• E63: Sweet Potatoes — Gaufrette Sweet Potatoes Topped with Caviar and Chive Cream, Sweet Potato Crab Soup, Sweet Potato Crusted Fish.
• E64: Thanksgiving — Chestnut Dressing, Turkey Roulade, Roast Turkey.
• E65: Holiday Trimmings — Cranberry Sauce, Fig Preserves, Smothered Green Beans, Maque Choux, Beet Gratin.
• E66: Flambee — Steak au Poivre, Flambeed Tangerines.
• E67: Hors d'Oeuvres — Smoked Fish Mousse, Smoked Salmon Rosettes.
• E68: Terrine/Pate — Pate, Terrine, Cumberland Sauce.
• E69: Down-Home Treats — Chicken and Dumplings, Pork Chops with Ham Hock Gravy.
• E70: Souffles — Bread Pudding Souffle, Whiskey Sauce.
• E71: Tortillas — Quesadilla Tortilla, Pico De Gallo, Mini Tacos.
• E72: Camp — Hearty Fish Stew, Duck Gumbo
• E73: No Noodle Lasagna — Potato and Cheese Lasagna, Creole Lasagna, Ratatouille Lasagna.
• E74: Spaghetti Squash — Stir-Fry with Chicken Breasts and Spaghetti Squash, Peppered Flounder with Herbed Spaghetti Squash.
• E75: Risotto — Basic Risotto, Risotto Cakes.
• E76: Gnocchi — Basic Gnocchi, Goat Cheese Gnocchi.
• E77: Background Breads — Basic Dough, Parker House Rolls.
• E78: Starters at Emeril's — Corn Cakes, Scallops with Andouille Crust Gratin.
• E79: More Creative Soups — Chicken Tortilla Soup, Pumpkin Soup.
• E80: Cooking with Apples — Pork Ribs with Kraut, Oven-Dried Apple Crisps with Chicken Salad.
• E81: Mardi Gras — Country Jambalaya, Stewed Special Pork Chops with White Beans.
• E82: Breakfast — Southwest Cheese Tart, Pico de Gallo, Pecan Pancakes with Boar Sausage.
• E83: Brunch — Emeril's BLT, Poached Eggs over Chicken Andouille Cakes with Mustard Coulis.
• E84: Whole Little Fish — Grilled Fish with Root Slaw, Crispy Whole Fried Fish, Bacon Potato Salad.
• E85: Football Party — Homemade Party Mix, Chicken Enchiladas, Tin Can Margaritas.
• E86: Szechuan — Salt-Fried Shrimp, Asian Beef and Shrimp Soup, Date and Pecan Firecrackers.
• E87: Veal — Veal Blanquette with Soft Polenta, Veal Marsala.
• E88: Portuguese Tapas — Piri Piri, Tapenade, Hilda's Salt Cod Fritters.
• E89: Caribbean Influences — Pork Steaks with Coconut Rice, Conch Fritters.
• E90: Shrimp — Anthony's Fire Cracker Shrimp, Shrimp Soup.
• E91: Creative Chicken — Potato Crusted Chicken, Creole Succotash, Boursin Stuffed Chicken Breast, Walnuts and Spinach.
• E92: Cooking with Cheese — Pear Strudel with Blue Cheese, Smoked Sturgeon and Caramelized Onion Cheese Cake.
• E93: Creative Vegetables — Vegetable Tamales, Roasted Chili Sauce, Eggplant Caviar.
• E94: Cream Pie — Mango and Coconut Pie with Mango Coulis, Chocolate Cream Pie.
• E95: Chocolate — Basic Genoise, Chocolate Buttercream, Chocolate Designs.
• E96: More Louisiana Specials — Deviled Crab, Oysters Mosca.
• E97: Fruits with Main Dishes — Gingered Pears with Squab, Pork Tenderloin with Prunes and Pearl Onions.
• E98: Grill Show — Barbecue Turkey, Grilled Prawns with Caviar.
• E99: Gumbo Show — Gumbo Z'Herbes, Turkey Gumbo.
• E100: Confit (1995-04-04) — Classically Seasoned Confit, Rilly Rillette, Pasta with Confit.
• E101: Romantic Dinner (1995-04-05) — Salmon Tartare, Chateaubriand for Two, Strawberries Romanoff.
• E102: Other Parts (1995-04-06) — Poached Sweetbreads with Mushroom Sauce, Calves Liver with Balsamic Apples and Pears.
• E103: Squash (1995-04-07) — Winter Squash Chowder, Butternut Squash Spaetzle
• E104: Radicchio (1995-04-10) — Baked Stuffed Radicchio, Scallop Radicchio Cups.
• E105: Beef (1995-04-11) — Grilled Flank Steak on French Bread, Crawfish Stuffed Filet.
• E106: Mushrooms (1995-04-12) — Ragout of Chanterelles with Route, Smoked Mushrooms with Tasso over Angel Hair Pasta.
• E107: Portobello Mushrooms (1995-04-13) — Portobello and Barley Risotto with Parsnip Garnish.
• E108: Couscous (1995-04-14) — Couscous Jambalaya, Dirty Quinoa.
• E109: Easter Menu (1995-04-17) — Asparagus, Leg of Lamb with Goat Cheese, Pine Nuts and Apples and Mint, Rosemary Potatoes.
• E110: Po' Boys (1995-04-18) — Cheesesteak Po' Boy, Oyster Po' Boy.
• E111: Creative Pork (1995-04-19) — Paneed Pork Medallions with Herbed Spaetzle
• E112: Pheasant and Squab (1995-04-20) — Pan Seared Squab with Foie Gras Rice, Stuffed Pheasant Roulade.
• E113: Quail (1995-04-21) — Grillade Stuffed Quail, Andouille-Cheese Grit Cakes.
• E114: St. Patrick's Day (1995-04-24) — Smoked Salmon Potato Cake, Cabbage-Potato Soup, Corned Beef Potato Hash.
• E115: New New Orlean's Fish (1995-04-25) — Crispy Seared Snapper with Parsnip Slaw and Herb Jus, Annie's Peasant-Style Escolar.
• E116: Doughnuts (1995-04-26) — Cake Doughnuts, Yeast Doughnuts.
• E117: Napoleons (1995-04-27) — Funky Napoleon, Savory Napoleon.
• E118: Crawfish (1995-04-28) — Crawfish Flat Cake with Chipotle Tartar, Stove-Top Crawfish.
• E119: Potatoes (1995-05-01) — Leo Miller's Lyonnaise Potatoes, Nola's Mashed Red Potatoes, Caviar Potatoes, Gaufrette Potatoes.
• E120: Pecans (1995-05-02) — Pecan Crusted Fish with Crab Relish, Pecan Meuniere Sauce.
• E121: Creative Salad (1995-05-03) — Wilted Spinach, Baby Greens with Walnut Oil, Brioche Stuffed with Gingered Shrimp Salad.
• E122: Pilaf (1995-05-04) — Basic Pilaf, Vegetable Pilaf, Pilaf with Chicken Livers and Pecans.
• E123: Pasta (1995-05-05) — Green Lasagna, New Orleans Pasta.
• E124: Scallops (1995-05-08) — Seared Scallops with Asparagus Relish.
• E125: Bouillabaisse (1995-05-09) — One-Pot Fish Stock, Bouillabaisse with Rouille.
• E126: One Pot Meals (1995-05-10) — New England Boiled Corned Beef, Mom's Portuguese Clam Bake.
• E127: Flank Steak (1995-05-11) — London Broil, Flank Steak Pinwheels, Skirt Steak Brochette.
• E128: Whole Gulf Fish (1995-05-12) — Roasted Stuffed Red Fish, Fried Flounder with Tartar Sauce, Herbed Grilled Trout with Portobello Mushrooms.

Season 2

• E1: Po' Boys 4 (1995-05-15) — Creative Oyster Loaf, Ferdie/Mother's Favorite Offerin', BBQ Duck Sandwich.
• E2: Creative Club Sandwiches (1995-05-16) — Lobster Club, Cobb Club, Lamb Club.
• E3: Phyllo Dough (1995-05-16) — Baklava, Baked Stuffed Shrimp, Chicken Andouille Strudel.
• E4: Breads (1995-05-17) — Basic Bread Starters, Another Bread Starter, O'Breads Rye Currant Rolls.
• E5: Creative Burgers (1995-05-18) — Horseradish Garlic Burgers, Tuna Burgers, Lamb Burgers.
• E6: Easter (1995-05-19) — Sweet Pea Soup, Horseradish Crusted Rib Roast, Cheesy Scalloped Potatoes.
• E7: Jazz Fest (1995-05-23) — Crawfish Bread, Baptist Church Fried Chicken Wings, Pralines.
• E8: Cornish Hens (1995-05-23) — Stuffed Hen, Grilled Hen, Bourbon Mashed Potatoes.
• E9: Artichokes (1995-05-24) — Artichoke Preparation, Redfish Marcelle with Artichoke and Mushroom Sauce, Artichoke and Shrimp Salad.
• E10: Cooking with Coffee (1995-05-25) — Coffee Syrup, Mole made with Coffee Extraction, Coffee Anglaise.
• E11: Horseradish (1995-05-26) — Nola Style Cedar Plank Trout, Horseradish Potatoes.
• E12: Chutneys and Compote (1995-05-29) — Compote, Spanish Onion Chutney, Salmon with Onion Chutney.
• E13: Fondue (1995-05-30) — Cheese Fondue, Fondue Bourguignonne, Chocolate Fondue.
• E14: Shitakes (1995-05-31) — Stuffed Caps, Shiitake Relish, Shiitake and Pasta.
• E15: Biscotti (1995-06-01) — Sweet Biscotti, Biscotti Trifle.
• E16: Jerusalem Artichokes (1995-06-02) — Jerusalem Artichoke Salad, Jerusalem Artichoke and Potato Gratin, Batter Fried Jerusalem Artichoke.
• E17: Zucchini (1995-06-05) — Zucchini Bread, Zucchini Pancake, Zucchini Tian.
• E18: Olives (1995-06-06) — Simple Brine, Olive Bread, Beef and Feta Sandwich on Olive Bread, Peasant Style Fish.
• E19: Jazz Fest (1995-06-07) — Ponchatoula Strawberries, Crawfish Pie, Cochon de Lait, French Fry Po' Boy.
• E20: Breads (1995-06-08) — Skillet Cornbread, Pumpernickel Bread, Walnut Quick Bread.
• E21: Asparagus (1995-06-09) — Asparagus with Orange Butter, Turkey Avocado Salad, Asparagus and Crab Ragout.
• E22: Satays (1995-06-12) — Vegetable Satay, Chicken and Beef Satay, Sweet and Sour Sauce, Peanut Sauce.
• E23: Mother's Day (1995-06-13) — Crab Cakes with Poached Eggs and Wild Mushroom Sauce, Spring Fruit Pudding.
• E24: Onion Family (1995-06-14) — Onion Soup, Onion Tart, Onion Marmalade.
• E25: Pastrami (1995-06-15) — Pastrami Sandwich, Curing Pastrami, Duck Pastrami and Pasta.
• E26: Tarts (1995-06-16) — Strawberry Tartlets, Tomato and Cheese Tart, Crawfish and Spicy Cheese Tart.
• E27: Yogurt (1995-06-19) — Plain Yogurt, Almond Yogurt and Coriander Sauce, Blueberry Yogurt Crumble Top Cake.
• E28: Memorial Day (1995-06-20) — Chervil-Shallot Potato Salad, Cold Beef Tenderloin, Cherry Cobbler.
• E29: Vanilla (1995-06-21) — Vanilla Oil, Crabmeat Gratin with Vanilla Bean Sabayon, Vanilla Bean Pudding.
• E30: Gastrique (1995-06-22) — Citrus Gastrique, Raspberry Gastrique, Citrus Gastrique Vinaigrette, Foie Gras with Raspberry Gastrique.
• E31: Peppercorns (1995-06-23) — Pepper-Crusted Loin, Tuna Loin Salad, Pepper Poached Apple.
• E32: Curry (1995-06-26) — Basic Curry, Vindaloo, Shrimp Curry.
• E33: Mussels (1995-06-27) — Moules Marinieres, Stuffed Mussels.
• E34: Lobster (1995-06-28) — Baked Lobster, Boiled Lobster Salad with Creamy Tarragon Dressing, Vanilla Champagne Sauce.
• E35: Father's Day (1995-06-29) — Crawfish Remoulade, Mint Rice Mustard, Grilled Lamb.
• E36: Semolina (1995-06-30) — Semolina Butter Cookies, Semolina Pasta, Semolina Pudding.
• E37: Tahini (1995-07-03) — Basic Tahini, Hummus, Halvah.
• E38: Feta Cheese (1995-07-04) — Potatoes and Tomatoes with Feta, Lamb Mille-Feuille, Tomato Vinaigrette, Stuffed Grape Leaves.
• E39: Mediterranean (1995-07-05) — Spanakopita, Moussaka.
• E40: Meringues (1995-07-06) — Vacherin, Baked Alaska, Floating Island.
• E41: Main Course Salads (1995-07-07) — Tuna and Nicoise, Lemon Aioli, Bulgar Wheat Stuffed Tomato, Grilled Chicken Salad.
• E42: Wedding Traditions (1995-07-10) — Italian Wedding Soup, Salt Cod and Tomato Ragout, Mexican Wedding Cookies.
• E43: Melons (1995-07-11) — Melon Soup, Melon Salsa with Grilled Tuna, Granita.
• E44: Savory Pies (1995-07-17) — Salmon and Mashed Potato Pie, Natchitoches Meat Pie, Scallop Pie.
• E45: Specialty Vegetables (1995-07-17) — Fiddlehead Ferns, Baked Shrimp Custard with Ramp Relish, Squash Blossoms, Roasted Red Pepper Coulis.
• E46: Mascarpone (1995-07-18) — Mascarpone Cheesecake, Savory Puff Pastry, Mascarpone Cream.
• E47: Pickled Items (1995-07-19) — Michael Jordan's One Day Pickle, Mary Beth's Pickled Beets and Eggs, Annie's Bread and Butter Pickles.
• E48: Gazpacho (1995-07-20) — Gazpacho Basic, Gazpacho Relish, Alana Shocko Mama's Grilled Vegetable Gazpacho of Love, Tuna Parfait with Gazpacho.
• E49: Pesto (1995-07-21) — Standard Pesto, Funky Pesto, Tuna and Potatoes a la Pesto.
• E50: Morel (1995-07-24) — Morel and Pasta, Tournedos of Beef with Morel Sauce, Whole Stuffed Morels.
• E51: Ceviche (1995-07-25) — Traditional Ceviche, Funk It Up Ceviche, Mango Tuna Ceviche Parfait.
• E52: Spring Soups (1995-07-26) — Vichyssoise, Asparagus Crab Soup, Fruit Soup.
• E53: Focaccia (1995-07-27) — Basic Dough, Whole Wheat Focaccia, Sweet Treat.
• E54: Spoon Breads and Savory Puddings (1995-07-28) — Gunther's Andouille Spoonbread, Wild Mushroom Bread Pudding, Zucchini Pudding.
• E55: Creative Tamales (1995-07-31) — Basic Tamale Dough, Cumin Pork-Potato Filled Tamales, Green Salsa, Shrimp Tarragon Tamale Pie.
• E56: New Wave Chowders (1995-08-01) — Sweet Potato Crab Chowder, New Potato Lobster Chowder, Sweet Bay Scallop Chowder.
• E57: Creative Fish (1995-08-02) — Steamed Cod with Rice, Sesame Mustard Vinaigrette, Grilled Swordfish, Citrus Salsa, Poached Flounder.
• E58: Cooking with Ginger (1995-08-03) — Ginger Vinaigrette, Gingered Beef with Fried Noodles, Ginger Cake with Ginger Cream.
• E59: Flan (1995-08-04) — Orange Flan, Florentine Flan, Flat Mushroom Flan.
• E60: 4th of July (1995-08-07) — Cabbage Slaw, Mixed Vegetable Slaw, Crock of Beans, Bratwurst and Buns.
• E61: Fun Summer Marinades (1995-08-08) — Cilantro Lemon Shrimp, Tomatoes marinated in Tomatoes, Blackberries in Bag, Sour Cream Madness.
• E62: Picnic Antipasto (1995-08-09) — Tomato, Shallot, and Cucumber Salad, Cold Roast Chicken, Focaccia.
• E63: Creative Parfaits (1995-08-10) — Iced Parfait, Funky Scallop, Red Snapper Parfait.
• E64: Fun with Fruit (1995-08-11) — Blood Orange Salad, Pork Chops with Kumquats, Pineapple Delight.
• E65: Apple (1995-08-14) — Mint-Couscous Salad, Apple Pecan Dressing, Apple Tarte Tatin.
• E66: Chanterelle (1995-08-15) — Chanterelle Timbales, Chanterelle Croquettes, Chanterelle Tart.
• E67: Mediterranean (1995-08-16) — Muhammara, Lentil Stew, Apricot and Cherry Bread Pudding.
• E68: Unleavened Flatbreads (1995-08-17) — Lefse, Anadama Bread, Rosemary Flatbread.
• E69: Mother Sauces (1995-08-18) — French Tomato Sauce, Escargot En Croute, Tomato Butter.
• E70: Fennel (1995-08-21) — Grilled Fennel Vinaigrette, Crispy Fried Fennel in Light Tomato Sauce, Fresh Shrimp and Fennel Sauce.
• E71: Vietnamese (1995-08-22) — Nuoc Cham Dipping Sauce, Carrot Salad, Vegetable Platter, Spring Rolls, Sweet Rice with Meat, Shrimp and Sausage.
• E72: Starter Soups (1995-08-23) — Rice and Radicchio Soup, Parsnip and Carrot Soup, Wild Mushroom Soup.
• E73: Dessert Dumplings (1995-08-24) — Fried Plum Dumplings, Cranberry Dumplings, Apple Dumplings.
• E74: Hominy (1995-08-25) — Drunken Pork and Hominy, Sauteed Quail with Grit Gravy.
• E75: Scrod (1995-08-28) — Scrod Pate, Braised Scrod in White Wine and Fresh Oregano, Rustic Baked Scrod with Creole Tomato Sauce.
• E76: Quick Mexican Sauces (1995-08-29) — Easy Enchilada Sauce, Cilantro-Mint Sauce, Black Bean Mole.
• E77: Marinades (1995-08-30) — Marinated Olives and Cheese, Marinated Mushrooms, Indian Chicken, Curried Rice Pilaf, Asian Flank Steak Salad over Cold Noodles.
• E78: Holiday Open House (1995-08-31) — Peach Champagne Punch, Cured Snapper with Caviar Cream and Toast Points, Chicken, Andouille and Wild Mushroom Fricassee.
• E79: Kabobs (1995-09-01) — Mushroom and Ham Kabobs with Rosemary Aioli, Portobello Kabob, Andouille and Chicken Kabobs with Creole Mustard, Grilled Shrimp Kabobs with Jalapeño Butter.
• E80: Squash Halloween (1995-09-04) — Butternut Squash Soup, Shrimp Salsa, Acorn Squash Risotto with Duck and Sage, Pumpkin Pecan Torte.
• E81: Swordfish (1995-09-05) — Lemon and Herb Crusted Swordfish, Swordfish Croquettes, Swordfish Paillard.
• E82: Green Beans (1995-09-06) — Green Bean, Zucchini and Potato Spread, Green Beans with Black Beans and Pork Sauce, Two Bean Salad, Asian Green Bean Salad.
• E83: Peas (1995-09-07) — Dilled Peas and Walnuts, Fresh Pea Relish with Tuna, Pasta with Peas and Bacon.
• E84: Going Nuts (1995-09-08) — Pistachio-Orange Crusted Scallops, Chicken with Hazelnuts, Marzipan (Nut Paste).
• E85: Japanese (1995-09-11) — Sushi Rice, Composed Tuna Timbale, Tempura.
• E86: Coconut (1995-09-12) — Coconut Battered Shrimp, Shrimp and Sweet Corn in Coconut Broth, Tapioca Pudding with Coconut, Mai Tai, Pina Colada.
• E87: Poaching (1995-09-13) — Cold Poached Salmon Salad, Whole Poached Trout, Red Wine and Poached Pears.
• E88: New Salsas (1995-09-14) — Classic Salsa, Poblano and Pine Nut Salsa, Citrus Salsa.
• E89: Herbs (1995-09-15) — Herb Vinaigrette, Herb Steamed Oyster Mushrooms, Herb-Crusted Scallops.
• E90: Creative Pork (1995-09-18) — Pork Burgers, Pork Chops with Onions and Mushrooms, Roasted Pork Tenders with Orange Chili Sauce.
• E91: Vegetable Breads (1995-09-19) — James Beard Sweet Potato Rolls, Wild Mushroom Bread, Spinach Bread.
• E92: Portuguese (1995-09-20) — Caldo Verde-Famous Portuguese Green Soup, Roast Stuffed Chicken in Old Portuguese Manner, Putrid Cake.
• E93: Avocado (1995-09-21) — Avocado Soup, Baked Eggs and Avocados, Grapefruit and Avocados, Avocado Stuffed with Chicken Salad.
• E94: Salads as Meals (1995-09-22) — Curried Chicken Salad with Mango and Papaya, Squab Salad on Haricot Vert, Venison Salad with Sun Dried Cherries and Brie.
• E95: Gumbo (1995-09-25) — Roux, Rabbit and Wild Mushroom Gumbo, Seafood Gumbo.
• E96: Stuffing (1995-09-26) — Chicken with Chestnut Stuffing, Turkey with Andouille Cornbread Stuffing, Grilled Flank Steak with Mushroom Stuffing.
• E97: Thickening Agents (1995-09-27) — Garlic Soup, Poached Shrimp with White Wine, Tomatoes and Thyme, Rice Pudding.
• E98: Cooking of Provence (1995-09-28) — Verge's Red Mullet with Watercress Sauce, Salt Baked Whole Bass.
• E99: Fish Stews (1995-09-29) — Provencal Fish Stew, Bourride, Cioppino.
• E100: Rice (1995-10-02) — Rice Salad, Moroccan Pilaf, Rice Tart.
• E101: Cooking with Tea (1995-10-03) — Tea Eggs, Tea Leaf Shrimp, Tea Scented Sponge Cake with Honey Glaze.
• E102: Beef (1995-10-04) — Scallion Beef Roll-ups, Saut‚àö¬©ed Beef Tips with Shiitake Mushrooms, Corn-Crusted Beef Tournedos with Roasted Corn Sauce.
• E103: Alternative Noodles (1995-10-05) — Cold Cellophane Noodles with Chicken, Spicy Buckwheat Noodles and Pork in Broth, Noodle Cake with Shrimp and Oyster Sauce.
• E104: Freshwater Fish (1995-10-06) — Walleye Pike Sandwiches with Cambridge Sauce, Rainbow Trout with Lemon Capers and Brown Butter, Grilled Perch with Sage.
• E105: Turkey (1995-10-09) — Funky Stuffed Turkey, Baked Turkey Scallopini.
• E106: Pumpkin (1995-10-10) — Pumpkin Mussel Soup, Pumpkin Kibbeh Stuffed with Spinach, Chickpeas, and Walnuts, Pumpkin Cheesecake.
• E107: Chilis (1995-10-11) — Cowboy Caviar, Fried Potatoes with Poblano Pepper Strips, Scrambled Eggs with Fresh Oysters and Chilies, Bloody Mary's.
• E108: New Year's Brunch (1995-10-12) — Hoppin' John, Steen's Cane Syrup Glazed Ham, Gulf Shrimp Cheesecake with Creole Mustard Dressing.
• E109: Lettuce (1995-10-13) — Bibb Lettuce Salad, Little Soup From the 17th Century, Braised Baby Romaine.
• E110: Cedar Planks (1995-10-16) — Smoky Mushroom and Tasso Potatoes, Rustic Cedar Shrimp with Lemon Butter.
• E111: Cranberries (1995-10-17) — Cranberry Almond Sauce, Venison Chops with Dried Cranberries, Cranberry Tart.
• E112: Citrus (1995-10-18) — Jicama-Citrus Salad, Tangerine Duck, Cr‚àö‚Ñ¢pes Suzette.
• E113: More mushrooms (1995-10-19) — Vietnamese Style Cauliflower with Straw Mushrooms, Broccoli Stems with Cloud Ear and Enoki Mushrooms, Monkfish Stew with Saffron Broth and Wild Mushrooms.
• E114: Breakfast Ideas (1995-10-20) — Chocolate Waffles, Banana Cornmeal Pancake, Pecan-Crusted Orange French Toast.
• E115: Legumes (1995-10-23) — White Bean Corn Relish, Black Bean Cake with Sautéed Shrimp, Four Legume Salad.
• E116: Antipasto (1995-12-03) — Rustic Style Caponata, White Bean and Tuna Spread, Fresh Pears with Parmigiano Reggiano and Balsamic Vinegar.
• E117: Cheese (1995-12-05) — Baked Brie with Pear Chutney, Cheese Walnut Soufflé, Creamy Cheddar Cheese Soup.
• E118: Chocolate (1995-12-06) — Red Mole with Unsweetened Chocolate, Chocolate Custard Pie, Mississippi Mud Cake.
• E119: Desserts (1995-12-07) — Baked Lemon Pudding, New Orleans Goat Cheesecake, Chocolate Chip Cookies.
• E120: Appetizers (1995-12-08) — Smoked Trout Dumplings with Potato Truffle Sauce, Tourte de Blette, Albita Battered Shrimp.
• E121: Cabbage (1995-12-11) — Hot and Sour Cabbage, Cabbage Rolls, Fancified Sauerkraut.
• E122: Quick Foods: Cuisine Rapida (1995-12-12) — Fennel Salad and Fusilli Pasta, Turkey White Bean Salad with Tomatillo and Chipotle Spread, No Cook Coffee Ice Cream, Raspberries and Mascarpone Sauce.
• E123: Flounder (1995-12-13) — Sauteed Flounder with Tomatoes and Olives, Baked Stuffed Flounder, Pan-Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish.
• E124: Chowders (1995-12-14) — Fall River Clam Chowder, Sweet Corn and Truffle Chowder with Rock Shrimp Relish, Sweet Potato and Duck Chowder.
• E125: Mu Shu (1995-12-15) — Mu Shu Pancakes, Mu Shu Pork, Emeril's Funky Duck Mu Shu.
• E126: Christmas Dinner (1995-12-18) — Salmon Beggar's Purse with Vodka and Pepper Cream, Roasted Quail Stuffed with Creole Oyster Dressing, Roasted Shallot and Port Wine Reduction Sauce.
• E127: Veal (1995-12-19) — Osso Buco Milanese, Braised Veal Shanks a la Emeril, Saffron Rice.
• E128: German Cuisine (1995-12-20) — Schnitzel a la Holstein, Sauerbraten, Potato Pancakes.
• E129: Eggs (1995-12-21) — Deviled Eggs and Classic Omelet, Deviled Eggs, Emeril's Ziti and Parmesan Frittata, Breakfast Casserole.
• E130: Squid (1995-12-22) — Fried Calamari with Creole Olive Salad, Grilled Stuffed Calamari with Roasted Poblano Sauce, Stir Fried Calamari.
• E131: Sausage (1995-12-25) — Chorizo Sausage Seasoning Mix, Spicy Chorizo Rellenos, Tequila Lime Sauce.
• E132: Louisiana Chicory Farms (1995-12-26) — Grilled Portobello over Pasta with St. John's Cheese Sauce, Emerilized Chicken Cordon Bleu, Praline and Goat Cheesecake with Praline Sauce and Candied Pecans.
• E133: Asian Snack (1995-12-27) — Crawfish Spring Rolls, Pan Fried Dumplings, Chili Sauce, Hot Rice Wine and Sesame Dipping Sauce.
• E134: Hearty Soups (1995-12-28) — Split Pea and Ham Hock Soup, Chicken Bacon and White Bean Soup-Portuguese Style, Nola Turtle Soup.
• E135: Pears (1995-12-29) — 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.
• E136: Stuffed Meats (1996-01-01) — Chili Rub Leg of Lamb Roast with Cilantro, Pine Nuts and Walnut Pesto, "Carpetbag" Steak.
• E137: Las Vegas (1996-01-02) — Baked Oysters with Braised Leeks and Tasso Hollandaise, Tuna of Love, Frozen Chocolate Peanut Butter Pie with Chocolate Sauce.
• E138: Episode 138 (1996-01-03) — King Cake, New Orleans' Best Pain François, Panzanella-French Bread Salad.
• E139: Eggplant (1996-01-04) — Fried Parmesan Eggplant Sticks with Garlic and Cilantro, New Orleans Eggplant Boat with Shrimp ‚àö√¢touff‚àö¬©e, Grilled Eggplant and Lamb Medallion Sandwich with Rosemary Aioli.
• E140: New Jambalayas (1996-01-05) — Creole Vegetable Jambalaya, Gonzales Jambalaya, Jambalaya Pudding.
• E141: Cooking with Garlic (1996-01-08) — 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.
• E142: Emerilized Beef (1996-01-09) — Campfire Steaks, Beef Roulades with Blue Cheese and Walnuts.
• E143: Fall River Memories (1996-01-10) — Lobster Portuguese Style, Emeril's New Orleans Paella, Parmesan Herb Croutons.
• E144: Super Bowl (1996-01-11) — Chicken Pockets Stuffed with Cheese, Poblanos and Andouille with Creole Mustard Aioli, Venison Melange and Sausage Cassoulet.
• E145: Bread Puddings (1996-01-12) — Caramelized Onion and Foie Gras Bread Pudding, Roasted Chicken Stuffed with Andouille and Corn Bread Pudding, Warm Center Chocolate and Chocolate Bread Pudding.
• E146: Easter (1996-01-15) — Lamb Roast stuffed with Spinach and Chèvre, Apple Mint Couscous, Lemon Shortbread with Macerated Blueberries and Vanilla Bean Ice Cream.
• E147: Mardi Gras (1996-01-16) — Stuffed Shrimp with Creole Meunière Sauce, Crawfish-Stuffed Filets with Crawfish Bordelaise Sauce.
• E148: Funky Chicken (1996-01-17) — Portuguese Fried Chicken with Chili Mustard Sauce, BBQ Chicken and Andouille Hash and Poached Eggs.
• E149: Creative Vegetables (1996-01-18) — Vegetable Quesadilla with Parsnip Puree, Caramelized Onion Marmalade and Cilantro Sour Cream, Vegetable Paupiette with Grilled Vegetable Vinaigrette, Celery Root French Fries with
• E150: President's Day (1996-01-19) — Oyster and Spinach Stuffed Turkey Roll with Garlic Wine Sauce, Dried Cherry and White Chocolate, Bread Pudding.
• E151: NOLA's Signature Dishes (1996-01-22) — Remoulade Shrimp Pasta, Salmon, Crab and Corn Maque Choux, Tomato Chutney.
• E152: New Wave Candies (1996-01-23) — Candied Lemons, Grapefruits, and Oranges, Peanut Butter Pralines, Chocolate-Dipped Candied Oranges and Lemons, Chocolate-Dipped Pretzels.
• E153: Creative Duck (1996-01-24) — Steen's Roasted Duck with Stewed Legs, Ham Hock Greens.
• E154: Winter Root (1996-01-25) — 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.
• E155: Braising Techniques (1996-01-26) — Nola's Boudin with Smothered Onions, Sweet Potato Crouton, Funky Smothered Sweetbreads, Braised Celery Root with Grilled Venison and Celery Root Mashed Potatoes.
• E156: Cooking Batters (1996-01-29) — Crawfish Beignets with Tomato and Corn Tartar Sauce, Turbo Dog Chicken with Creole Mustard and Tomato Coulis, Tempura Soft Shells with Asian Salad.
• E157: Cooking with Special Friends (1996-01-30) — Charlie Trotter's Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth, Stephan Pyles' Chocolate Pudding Cake with Mocha Sauce.
• E158: Romantic Valentine's Day (1996-01-31) — Salmon and Caviar Pie, Lobster with Butter Sauce, Spinach Noodles and Salmon Roe, White Chocolate Mousse in Dark Chocolate Nest with Raspberry Coulis.
• E159: New Ragouts (1996-02-01) — 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.
• E160: Herb Breads (1996-02-02) — Olive and Roasted Pine Nut, Sun-Dried Tomato, Rosemary, Basil, Black Pepper and Parmesan Reggiano Bread, Chicken Confit Sandwich.
• E161: New Wintery Pies (1996-02-05) — Sweet Pie Crust, Individual Persimmon Pie with Vanilla Ice Cream, Brandied Peach Custard Pie.
• E162: Pot Cookery, Cajun Style (1996-02-06) — Smothered Duck with Root Vegetables, Smoked Chicken and Sweet Corn with Herb Crust.
• E164: Dried Fruit (1996-02-07) — 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.
• E165: Funky Vegetable Pies (1996-02-08) — Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
• E166: Cooking with Game (1996-02-09) — Baked Tomato Mozzarella Cheese and Basil Pie, Vegetable Custard Pie, Southwestern Pie.
• E167: Funky Mardi Gras (1996-02-12) — Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
• E168: Creole Veal (1996-02-13) — Crawfish Boil, Ham Hock, Red Beans and Rice, Fried Crawfish Po Boy with Remoulade.
• E169: Mom's Specialities (1996-02-14) — Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
• E170: More Provence Cooking (1996-02-15) — Hilda's Ravioli with Portuguese Sauce, Kale and Chorizo Soup.
• E171: Cooking with Rod Mitchell (1996-02-16) — Emerilized Diver Scallops, Red Mullet Court Bouillon, Pecan Crusted Cod Fish.
• E172: Cooking with Chocolate (1996-02-19) — Pumpernickel Rolls, Pumpkin, Pistachio, and Pine Nut Crusted Pork Chop, Chocolate and Roasted Poblano Sauce.
• E173: New Orleans (1996-02-20) — Hot Chorizo Tamales with Black Bean and Roasted Pepper Salsa, Spicy Duck Empanadas with Fire Sauce and Cilantro Cream.
• E174: New Emeril (1996-02-21) — Chicken Confit and Lavender Focaccia Sandwich, Duck, Andouille and Scallion Pancakes with Orange Sauce, Parsnip Puree Cream Soup with Root Vegetable Beignets.
• E175: Traditional New Orleans (1996-02-22) — Oyster Suzette, Corn and Crab Bisque, Crab Meat Imperial.
• E176: Desserts with Wine (1996-02-23) — Pound Cake with Dried Fruit and Port Wine Reduction Sauce, Strawberries with Champagne Sabayon, Plums and Madeira over Ice Cream with Almond Cookies.
• E177: New Pot Pies (1996-02-26) — Scallop, Mushroom Confit, and Black Truffle Dome, Smoked Chicken and Sweet Corn with Herb Crust, Rustic Rabbit with Black Pepper Biscuits.
• E178: Traditional Caviar Ideas (1996-02-27) — Traditional Caviar Garnishes, Caviar Pie, Caviar Butter Sauce with Sauteed Prawns.
• E179: Tangerines (1996-02-28) — Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
• E180: Lousiana Oysters (1996-02-29) — Scallops with Pepper Arugula and Tangerine Gastrique, Whole Roasted Chicken Basted with Tangerines and Rosemary, Tangerine Tart with Blueberry Coulis.
• E181: Cooking with Truffles (1996-03-01) — 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.
• E182: New Cheesecakes (1996-03-04) — Smoked Crawfish with Creole Mustard and Roasted Red Pepper Coulis, Crab and Wild Mushroom with Green Onion Coulis.
• E183: Real and Rustic Gumbo (1996-03-05) — Emeril's Rustic Brown Roux, Rabbit, Andouille Wild Mushroom Gumbo, Shrimp, Crab and Oyster File Gumbo.
• E184: St. Patrick's Day (1996-03-06) — Potato Timbale with Horseradish Cream Sauce, Corn Beef and Cabbage Strudel with Grain Mustard Sauce, Smoked Salmon and Potato Hash with Poached Eggs.
• E185: Emeril's Restaurant (1996-03-07) — Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad, Crawfish Stuffed Prawns with Arugula Puree, Peach Clafoutis with Peach Ice Cream.
• E186: New Risottos (1996-03-08) — Shrimp and Saffron Risotto, Oven-Roasted Tomatoes with Mushroom Risotto and Fresh Mozzarella Cheese, Grilled Beef, Roasted Peppers and Raisin Risotto.
• E187: Cooking with Balsamic Vinegar (1996-03-11) — Spinach Salad with Balsamic and Andouille Vinaigrette, Coriander Tuna with Parsnip Puree, Mixed Berries in Balsamic Syrup over Raspberry Sorbet.
• E188: Cooking with Smoked Fish (1996-03-12) — Smoked Trout Hash with Fried Eggs, Smoked Salmon Cakes on a Bed of Grilled Vegetables over Lemon Dill Sauce.
• E189: Food and Wine Pairings (1996-03-13) — Smoked Trout with Apple Strudel, Smothered Chicken, Pan-Seared Squab with Dried Cherry Reduction.
• E190: Asparagus (1996-03-14) — 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".
• E191: Hors d'oeuvres (1996-03-15) — 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.
• E192: Real and Rustic Preview (1996-03-18) — Creole Onion Soup, Frog Legs Sauce Piquante, Praline Ice Box Pie.
• E193: Cooking with Tasso (1996-03-19) — Making Tasso, Baked Clams with Tasso, Grantinee with Saffron Sabayon, Steak with Tasso Maque Choux.
• E194: Essence and Essence (1996-03-20) — Carpaccio and Artichoke Salad, Potato Crusted Turkey Breast, Stuffed with Jalapeños and Corn Topped with Mole Sauce.
• E195: Verge Classics (1996-03-21) — Stuffed Zucchini Flowers with Truffles, Apricot Gratin with Almonds and Kirsch.
• E196: Roasting (1996-03-22) — Linguica-Crusted Roasted Salmon Cedar Plank, Whole Roasted Foie Gras.
• E197: New ENOFH (1996-03-25) — Lobster American Sauce, Lobster Dome, New Orleans Chicory, Pot de Creme.
• E198: Caramelizing (1996-03-26) — Salmon with Cilantro Potato, Caramelized Diver Scallops, Caramelized Peach Upside-Down Cake, Cornmeal Cake.
• E199: Spaetzle (1996-03-27) — Basic Dough, Roasted Pork Loin with Bacon and Onion Spaetzle, Veal Chop with Puree of Apple Spaetzle
• E200: Prosciutto (1996-03-28) — Prosciutto Wrapped Grilled, Scallops with Melon Relish, Prosciutto and Mushroom Ravioli with Fried Sage.
• E201: Sweet Water Prawns (1996-03-29) — Roasted Prawns with Spinach Mashed Potatoes and Red Pepper Sauce, Crab Stuffed Prawns with Tomato Relish and White Bean Relish.
• E202: Clams (1996-04-01) — Clams Casino, Hilda's Stuffies, Portuguese Clam Stew with Garlic Croutons.
• E203: Mussels (1996-04-02) — Emeril's Mussels over Linguine, Mussels and Fennel in Saffron Cream Sauce.
• E204: Cornmeal (1996-04-03) — Fried Polenta Cake with Shrimp ‚Étouffée and Roasted Corn Relish, Rustic Baked Polenta Pie, Cornmeal Upside-Down Cake.
• E205: Cream Cheese Boursin (1996-04-04) — Funky Stuffed Filet, Milky Chocolate Cheesecake.
• E206: Parmesan Cheese (1996-04-05) — Arugula and Parmesan Reggiano, Cheese Salad with Balsamic Vinegar, Caramelized Onion and Parmesan, Cheese Soup with Parmesan, Toast Points.
• E207: New Potatoes (1996-04-08) — Potato Baskets, Gaufrette Potatoes, Emeril's Potato Truffle Charlotte.
• E208: Chinese Vegetables (1996-04-09) — Szechuan Long Green Beans, Emeril's Bean Sprouts, Stir-Fry Vegetables.
• E209: Emerilized Salads (1996-04-10) — Emeril's BLT, Jerky and Baby Greens with Fire Roasted Corn Dressing in Tortilla Basket.
• E210: Cooking with Crabs (1996-04-11) — Crab Boil and Dipping Sauces, Crab Gumbo.
• E211: Vidalia Onions (1996-04-12) — Bacon Tarts with Shaved Vidalia Onions, Real and Rustic Roasted Vidalia Onion Crusted Pompano with Chervil Jus.
• E212: Hazelnuts (1996-04-15) — Baby Greens Tossed with Chardonnay Hazelnut Vinaigrette and Goat Cheese, Hazelnut Torte with Hazelnut Ice Cream.
• E213: Down Home Cooking (1996-04-16) — Pork Boulettes, Emeril's Corn Pudding, Mr. John's Spare Ribs with Garlic Mashed Potatoes.
• E214: New Tuna (1996-04-17) — Black Pepper-Crusted Tuna Loin, Spicy Seared Tuna with Red Bean Sauce and Fresh Herb Salad.
• E215: Hearts of Palm (1996-04-18) — Hearts of Palm and Crab Salad, Hearts of Palm Beignets with Roasted Tomato Dipping Sauce, Hearts of Palm Strudel with Remoulade Sauce.
• E216: Cooking with Rhubarb (1996-04-19) — Rhubarb and Foie Gras, Chicken Smothered in Rhubarb, Rhubarb Cobbler with Vanilla Ice Cream.
• E217: New Emeril's (1996-04-22) — Pan-Roasted Salmon with Dirty Fava Beans, Melange of Sausage and Potato Paupiette, Wild and Exotic Mushroom Jus.
• E218: New NOLA (1996-04-23) — Paneed Veal with Cheese Ravioli and Smoked Tomato Butter Sauce, Pan-Fried Tomatoes with Lump Crab Meat and Dave's Ravigote.
• E219: Grilling (1996-04-24) — Lemon Thyme Chicken with Rosemary New Potatoes, Tamarind Glaze Spare Ribs with Emeril Slaw.
• E220: Tropical Fruit (1996-04-25) — 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.
• E221: Cold Soup (1996-04-26) — Lobster Gazpacho, Fruit Minestrone.
• E222: Marinating I (1996-04-29) — Mojito, Citrus Marinade, Piri Piri Carne Spart.
• E223: NOLA Pizzas (1996-04-30) — Basic Dough, Duck Confit, Smoked Mozzarella and Oven Roasted Tomato Pizza, Smoked Barbecue Chicken Pizza.
• E224: Salute to Hilda (1996-05-01) — Potato Soup with Mom's Salt Cod Fritters, Portuguese Stewed Chicken.
• E225: Curing (1996-05-02) — Citrus Cured Salmon, Tasso Cured Red Snapper, Corned Beef.
• E226: Jazz Fest (1996-05-03) — Gumbo, Crawfish Pie, Smothered Andouille Po' Boy.
• E227: Gratins (1996-05-06) — Tomato and Zucchini Gratin, Three Potato Gratin, Lobster and Macaroni Gratin.
• E228: Cooking with Cumin (1996-05-07) — Southwestern Rub, Beef Flautas with Black Bean Puree and Roasted Pepper Salsa and Cilantro Cream Corn.
• E229: New Custards (1996-05-08) — Savory Lobster Custard, Caramelized Peach and Custard Tart, Fried Custard with Caramel Sauce.
• E230: Funky Sandwiches (1996-05-09) — NOLA Rib-Eye Sandwich, Smoked Salmon, Squacquerone Cheese, Red Onion and Arugula Sandwich, Grilled Vegetable Focaccia.
• E231: Marinating II (1996-05-10) — Balsamic Marinade, Rosemary Marinade, Macerate Peaches.
• E232: Savory Pastries (1996-05-13) — Potato and Caramelized Onion and Knish, Beef Pirogies with Chive Sour Cream.
• E233: Fresh Mozzarella (1996-05-14) — Pecan Crusted Mozzarella with Baby Greens, Smoked Mozzarella, Lamb and Grilled Vegetable Mille-Feuille, Focaccia.
• E234: Fish Fry (1996-05-15) — Fried Redfish with Fire Roasted Corn Tartar Sauce, Jalapeño Hush Puppies, Maw Maw's Slaw, Rustic Blackberry Cobbler.
• E235: Fresh Berries (1996-05-16) — Berry Tiramisu, Berry French Toast with Foie Gras Romanoff.
• E236: Canning (1996-05-17) — Strawberry Jam, Jam Cake, Green Beans, Pearl Onions and Okra, Strawberry Jam and Peach Preserves, Jam Tart.
• E238: Artichokes (1996-05-20) — Artichoke Preparation, Artichoke Spianata, Artichoke Tart.
• E239: Horseradish (1996-05-21) — Beef and Horseradish Salad, Citrus and Horseradish, Cedar Planked Scallops.
• E240: Hot Peppers (1996-05-22) — Chili Grit Cakes with Ragu of Peppers, Guacamole and Tortilla Strips, Piri Piri Shrimp Skewers.
• E241: Cold Appetizers (1996-05-23) — Smoked Salmon and Salmon Mousse, Terrine with Caviar, Ann's Celery Root Remoulade with Smoked Duck.
• E242: Scallops (1996-05-24) — Chorizo-Crusted Scallops with Cilantro Guacamole and Tortilla Strips, Seared Bay Scallops with Fresh Corn and Truffles.
• E243: New Spanish (1996-05-27) — Paella, Orange Tart with Orange Glaze and Candied Orange Zest.
• E244: Pasta Dishes (1996-05-28) — Classic Ragu Bolognese, Lasagna of Wild and Exotic Mushrooms.
• E245: Ginger (1996-05-29) — Steamed Ginger Shrimp, Dumplings in Ginger Broth, Roasted Ginger Salmon with Ginger Soy Butter Sauce.
• E246: Wok Cookery (1996-05-30) — Emeril's Fried Rice, Mrs. Hay's Stuffed Chicken Wings with Hoisin Sauce.
• E247: Making Consommé (1996-05-31) — Truffle Consommes, Traditional Garnishes, Foie Gras Profiteroles.
• E248: Mother's Day (1996-06-03) — Wild Mushroom and Crab Soup with Dumplings, Lobster Potato Cakes with Poached Eggs and Choron Sauce.
• E249: New Shortcakes (1996-06-04) — Cheese and Jalapeño Shortcake with Crawfish Étouffée, Cornmeal Sheet Cake.
• E250: Memorial Day Picnic (1996-06-05) — Marinated Vegetables, Stuffed Tomatoes, Jessica's Black and White Brownies.
• E251: Portobello (1996-06-06) — Portobello and Mozzarella Sandwich with Smoked Tomato Butter Sauce, Grilled Portobello Salad.
• E252: Spring Peas (1996-06-07) — Grilled Fish with Fresh Pea Sauce, Peas and Pasta, Risi Bisi.
• E253: Mirlitons (1996-06-10) — Lyonnaise of Mirlitons, Fried Crawfish Salad with Creole Honey Mustard Dressing.
• E254: Cooking with Okra (1996-06-11) — Gumbo, Fried Okra Salad, Stewed Okra with Creole Chicken.
• E255: Breakfast Breads (1996-06-12) — Basic Danish Dough, Bear Claws, Danish Twists, Danish Pockets.
• E256: Food and Wine Pairings (1996-06-13) — 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
• E257: Salute to Dad (1996-06-14) — Grilled Pork Chops with Al's Oyster Dressing, Mr. Lou's Chocolate Brownie and Coffee Ice Cream Sandwich.
• E258: New Doughnuts (1996-06-17) — White Chocolate Cake Doughnuts, Vanilla Doughnuts, Various Fillings and Toppings.
• E259: Stars and Stripes (1996-06-18) — New Wave Clam Boil, Steamer Clam Roll with Tartar Sauce, Emeril's Dump Cake.
• E260: Tomatoes (1996-06-19) — Tomato Stack Salad with Roasted Tomato Vinaigrette and Fried Green Tomatoes, Creole Style Tomato Soup with Goat Cheese Dumplings.
• E261: New Emeril's (1996-06-20) — Grilled Ramp Soup, Stuffed Morels with Crawfish Remoulade.
• E262: Funky Burgers (1996-06-21) — Cumin Chili Burgers, Seared Tuna Steak Burger on Cilantro and Onion Roll, Pickled Ginger and Cabbage Slaw.
• E263: New ENOFH (1996-06-24) — Oyster Dressing Soufflé with Oyster and Tasso Ragu, Shark au Poivre, Lobster and Haricot Vert Relish.
• E264: Lousiana Specialities (1996-06-25) — Whole Roasted Chicken Stuffed with Dirty Rice, Alligator Stewed in Sauce Piquant.
• E265: New Gnocchi (1996-06-26) — Gnocchi au Gratin with Orleans Cream Sauce, Spinach Gnocchi with Petit of Beef, Wild Mushroom Ragu.
• E266: New Gumbo (1996-06-27) — Venison Gumbo, Ham Hock and Wild Green Gumbo.
• E267: Bananas (1996-06-28) — Banana Nut Pain Perdu with Banana Syrup, Banana Tent.
• E268: Labor Day (1996-07-01) — Cochon de Lait, Andouille Spoonbread.
• E269: New Lamb (1996-07-02) — Lamb Sausage with Lentil Ragu, Funky Lamb Shanks.
• E270: Creative Vegetables (1996-07-03) — Spiced Butter Crust, Grilled Vegetable and Goat Cheese Empanada, Roasted Tomatillo Sauce.
• E271: Legumes (1996-07-04) — Succotash, Crawfish Rellenos with Red Bean Sauce, Peanut Butter Pie.
• E272: Shellfish (1996-07-05) — Potato Crusted Lobster Tails with Crawfish Potatoes, Shellfish Bouillabaisse.
• E273: Cooking with Mustard (1996-07-08) — Kicked-Up Asian Salad with Tuna and Funky Vinaigrette, Creole Mustard and Herb Crusted Lamb with Mustard Sauce.
• E274: Wild Game (1996-07-09) — Crown Roast, Tenderloin Shiitake Stroganoff.
• E275: Mom's Specialities (1996-07-10) — Kale and Chorizo Soup, Grilled Sea Bass with Portuguese Sauce.
• E276: Tailgate Party (1996-07-11) — Rabbit and Oyster Gumbo, Emeril Dog, Turtle Pie.
• E277: Fresh Rosemary (1996-07-12) — Rosemary Flatbread, Rosemary Lamb Skewers, White Bean, Tomato and Rosemary Ragu.
• E278: Making Mozzarella (1996-07-15) — Mozzarella, Italian Sausage and Roasted Red Pepper Calzone.
• E279: Fall River Memories (1996-07-16) — Fish and Chips, Basil Mayonnaise.
• E280: New New Orleans (1996-07-17) — Spinach with Fried Tortellini and Prosciutto, Smoked Duck Stew with Dumplings.
• E281: Savory Fruit Dishes (1996-07-18) — Blackberry Gastrique, Roasted Baby Fennel and Arugula, Grape, Stilton and Walnut Focaccia.
• E282: Lentils (1996-07-19) — Funky Asian Lentil Salad, Red Lentil Cakes, Chorizo and Roasted Tomato Ragu.
• E283: Apples (1996-07-22) — Pork Roulade with Grilled Apple and Pecan Dressing, Onion Applesauce, Fried Apple Pies.
• E284: Lily Family (1996-07-23) — Melange of Lily and Andouille Soup, Sweet Onion Bread, Grilled Green Onion Tart.
• E285: Cabbage (1996-07-24) — Cabbage and Lamb Stew, Emeril's Stuffed Cabbage, Sweet and Sour Cabbage.
• E286: Funky Beef (1996-07-25) — Cutting Beef Rounds, Sauerbraten, Emeril's Swingin' Fried Steak.
• E287: Soups (1996-07-26) — Dr. E's Get Well Soup, She Crab Soup, Ham Hock and Greens Gumbo.
• E288: Pancetta (1996-07-29) — Seared Tuna and Spinach Salad with Warm Pancetta Dressing, Pancetta Stuffed Flounder.
• E289: Winter Squash (1996-07-30) — Puree of Winter Squash Soup, Butternut Ravioli with Sage Brown Butter.
• E290: Real and Rustic Desserts (1996-07-31) — Praline Pound Cake, Pecan Pie, Caramel Cup Custard.
• E291: Molasses (1996-08-01) — Molasses Duck Salad, Sweet Molasses Ham, Roasted Molasses Sweet Potatoes, Roasted Sweet Potato Pie.
• E292: Game Birds (1996-08-02) — Pheasant Ballotine Marinated in Brandy and Port, Onion Marmalade.
• E293: Duck Camp (1996-08-05) — Emeril's Funky Frittata, Stewed Duck and Wild Mushrooms, Chateau Potatoes.
• E294: Funky Brunch (1996-08-06) — Milk Punch and Mint Julep, Duck Confit Potato Pancake with Poached Eggs, Wild and Exotic Hollandaise.
• E295: Southern Favorites (1996-08-07) — Stewed Black Eyed Peas and Ham Hocks, Cracklin' Cornbread Muffins, Pan-Fried Catfish with Andouille, Potato Salad.
• E296: Wild and Exotic Mushrooms (1996-08-08) — Confit of Mushrooms, Mushroom Confit with Pasta "Rags" and Parmesan Cheese, Exotic Wild Mushroom Soup with Truffle Popcorn.
• E297: New Poultry (1996-08-09) — Roasted Chicken with Garlic and Rosemary Smear, Duck with Root Vegetables.
• E298: Pecans (1996-08-12) — Catfish Pecan Meunière, Roasted Goose with Wild Rice Dressing, Chocolate Pecan Pie.
• E299: Real and Rustic (1996-08-13) — Smothered White Beans, Crusted Rabbit, Gâteau de Sirop.
• E300: New Rice (1996-08-14) — Boudin, Boudin with Creamy Grits and Roasted Corn Spinach Ragu.
• E301: New Orleans Seafood (1996-08-14) — Potato Crusted Red Snapper, Crawfish Mashed Potatoes, Fried Soft Shell Crabs.
• E302: Sweet Potatoes (1996-08-15) — Stewed Pork and Purple Sweet Potatoes, Sweet Potato Bread, Sweet Potato Pie.
• E303: Chowders (1996-08-16) — Portuguese Sausage and Baccala Chowder, Asian Red Snapper Chowder.
• E304: Techniques of Confit (1996-08-19) — Duck Confit, Crispy Duck Confit Legs and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles with Truffle Emulsion.
• E305: Cooking with Sausage (1996-08-20) — Making Andouille, Andouille and Corn Pudding with Chicken Wings.
• E306: Thanksgiving (1996-08-21) — Emeril's Pepper Stuffed Turkey, Dirty Mashed Potatoes.
• E307: Hors d'oeuvres (1996-08-22) — Duck Rillettes, Duck Rillettes with Shallot Reduction, Smoked Sturgeon Terrine.
• E308: Maytag Dairy (1996-08-23) — White Cheddar Soup, Blue Cheese Glacage, Petite Filet Mignon with Roasted Potatoes.
• E309: New NOLA (1996-08-26) — Emeril's Pizza, Crab Cakes with Roasted Poblano and Corn Tartar Sauce.
• E310: White Chocolate (1996-08-27) — White Chocolate Turtles, Frozen White Chocolate Terrine.
• E311: Porcini (1996-08-28) — Roasted Porcini Soup, Tempura Porcini with Hoisin Sauce, Porcini and Poisson Ragu.
• E312: Mother Sauces (1996-08-29) — Basic Brown Stock, Espagnole Sauce, Demi-Glace.
• E313: Champagne and Food Pairings (1996-08-30) — Crab Claws with Champagne Vanilla Sauce, Sabayon Sauce.
• E314: Real and Rustic (1996-09-02) — Eggplant and Shrimp Beignets, Braised Brisket with Horseradish Cream Sauce.
• E315: Inspiration of Vietnamese (1996-09-03) — Pho Soup, Oxtail and Beef Tendon Traditional Garnishes.
• E316: Posole (1996-09-04) — Mirepoix Pork Stock, Posole, Pork Rib Garnishes.
• E317: Food and Burgundy Wine Pairing (1996-09-05) — Coq Au Vin, New Orleans Court Bouillon.
• E318: Creative Pork (1996-09-06) — Pork Boulettes, Pork Chops with Sweet Potato Gravy and Cheese Grits.
• E319: Olives (1996-09-09) — Tapenade, Olive Bread, Whole Little Fish with Olive Extraction.
• E320: Open House (1996-09-10) — Chicken and Andouille Strudel, White Chocolate and Praline Bark, Sleigh Ride Punch.
• E321: Creative Creole (1996-09-11) — Alligator Stewed in Creole Sauce, Paneed Veal with Fettuccine.
• E322: Christmas Brunch (1996-09-12) — White Cheddar and Truffle Quiche, Fried Quail with Gravy, Mimosas.
• E323: New Year's Football Feast (1996-09-13) — Smoked Sausage with Black-Eyed Peas, Braised Red and Green Cabbage, Seared Pork Medallions.
• E324: Christmas Dinner (1996-09-16) — Oyster and Corn Chowder, Pork Wellington.
• E325: Essence (1996-09-17) — Southwestern Corn Dressing, Fried Eggplant Salad, Rustic Scallops.

Season 3

• E1: Thanksgiving Show (2005-11-11) — Turkey Roulade; Wild Mushroom Stuffing; Whiskey-Braised Apple Sauce; Corn and Wild Rice Pudding.
• E2: Christmas Show (2005-12-07) — Roasted Chestnut Soup with Dumplings; Turkey with Oyster Dressing and Old-Fashioned Gravy; Opelousas Sweet Potatoes.
• E3: Football Party (2005-12-09) — 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 Crudit√©.
• E4: Aqua Culture (2005-12-14) — Pan-Crispy Striped Bass with Brown Butter; Lump Crab Meat and Shiitake-Watercress Salad; Linguica-Crusted Redfish with Portuguese Olive-Tomato Sauce.
• E5: Country Ham Show (2005-12-16) — Country Ham with Redeye Gravy and Buttermilk Biscuits; Country Ham and Apple Slaw with Baby Swiss and Bourbon Mustard; Frozen Mint Julep.
• E6: Duck (2005-12-21) — Classic Duck l'Orange; Seared and Carved Magret Duck with Foie Gras and Sweet Corn Custard.
• E7: Cheesecake (2005-12-23) — Old Fashioned New York-Style Cheesecake with Berry Coulis; Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs.
• E8: Rock Shrimp (2005-12-28) — Sauteed Rock Shrimp in Creole Cream Sauce in Puff Pastry Vol-au-Vent; Rock Shrimp and Mozzarella Strudel with Smokey Tomato-Butter Sauce.
• E9: Lobster (2005-12-30) — New England-Style Lobster Dinner; Chilled Lobster Cocktail with White Truffle-Lemon Aioli; Mache and Tomato Confit.
• E10: Papillote (2006-01-04) — 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.
• E11: Rice (2006-01-06) — Kicked-Up Jambalaya; Crawfish and Artichoke Risotto with Crispy Eggplant; Kicked-Up Fried Rice.
• E12: Homemade Goat Cheese (2006-01-11) — 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.
• E13: Coulibiac (2006-01-13) — Kicked-Up Smoked Salmon and Scallop Coulibiac with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc; Traditional Coulibiac.
• E14: Saffron (2006-01-18) — Baked Halibut in Saffron Broth over Mashed Potatoes with Tomato and Black Olive Ragout; Classic Risotto Milanese.
• E15: Vanilla (2006-01-20) — Vanilla and Bourbon-Marinated Pork Loin with Sour Cream Mashed Sweet Potatoes and Pecan Gravy; Arugula and Goat Cheese Salad with Vanilla Bean Oil.
• E16: Cassoulet (2006-01-25) — Kicked-Up Creole Cassoulet.
• E17: Pate a Choux (2006-01-27) — Gougeres; Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique.
• E18: Black Bean Show (2006-02-01) — Pan-Seared Salmon with Black Bean Relish; Black Bean Cakes with Chunky Guacamole and Lime Crema.
• E19: Gnocchi (2006-02-03) — Gnocchi with Garlic Cream Sauce and Balsamic Glazed Pearl Onions; Pumpkin Gnocchi with Brown Butter Sauce; Crisped Sage and Shaved Parmigiano-Reggiano.
• E20: Sweetbreads (2006-02-08) — Sweetbreads Grenobloise; Pan-Seared Filet Mignon with Sweetbread-Wild Mushroom Ragout.
• E21: Barbecue (2006-02-10) — Chef Neal's Ribs with Orange Chipotle Glaze; Jamaican Jerk Chicken.
• E22: Caviar (2006-02-15) — Smoked Sturgeon Napoleon with Caviar Cream; Baked Louisiana Blue Crab Imperial with Caviar and Sauteed Pea Shoots.
• E23: Chili Peppers (2006-02-17) — Grilled Chilli-Rubbed Rib Eyes; Seared Marinated Breast of Chicken with Mole Cream Sauce and Tamarind Glaze; Blue Curapolitan.
• E24: Chocolate (2006-02-22) — J.K.'s Chocolate Souffle with Chocolate Grand Marnier Sauce; Hawaiian Vintage Chocolate Pie; Hawaiian Vintage Chocolate Cashew Truffles.
• E25: Citrus (2006-02-24) — Blood Orange, Radicchio and Black Olive Salad; Key Lime Custard Cakes; Salmon with Satsuma Butter Sauce and Chive Oil.
• E26: Sushi (2005-11-15) — Mitsuko's Perfect Sushi Rice; Emeril's Inside-Out Spicy Tuna Roll; Chirashi Zushi.
• E27: Easter (2005-11-16) — Portuguese Chicken, Lemon and Mint Soup; Yogurt-Marinated Grilled Leg of Lamb; Emeril's Portuguese Five-Egg Easter Bread.
• E28: Foie Gras (2005-11-18) — Duck and Sweet Corn Pozole with Foie Gras; Alain's Cured Foie Gras.
• E29: Fungi (2005-11-23) — Warm Porcini Flan with Wild Mushroom Confit, Truffle Emulsion and Crispy Phyllo Threads.
• E30: Grits (2001-03-17) — Cheesy Grits Soufflé; Spicy Shrimp and Andouille Sausage over Charleston-Style Grits.
• E31: Lasagna (2001-03-23) — Lasagna Bolognese; Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.
• E32: Oysters (2001-03-28) — Oysters Bienville; Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons; Oysters on the Half Shell with Hot Sauce Sorbet.
• E33: Passover (2001-03-30) — Harriet's Charoset; Creole Farfel Kugel; Passover Brisket.
• E34: Plantains (2001-04-04) — Sopa de Plantanos with Smoked Shrimp and Black Bean Salsa; Cuban Style Beef and Plantain Pie; Mojito Cocktail.
• E35: Pot Au Feu (2001-04-06) — This boiled dinner is based on the classic French dish.
• E36: Pumpkin (2001-04-11) — Savory Pumpkin and Oxtail Couscous; Chicken Braised in Pumpkin Seed Mole Verde.
• E37: Quince (2001-04-13) — Pork Tenderloins with Quince Puree and Port Wine Glaze; Quince Paste with Assorted Spanish Cheeses and Port Wine.
• E38: Ravioli (2001-04-18) — Goat Cheese and Vegetable Ravioli in Citrus-Tomato Broth with Fresh Herbs and Melted Leeks; Crispy Crabmeat Ravioli with Sweet Corn Maque Choux.
• E39: Tartare (2001-04-20) — Steak Tartare; Tuna Tartare with Spicy Mayonnaise; Mizuna and Soy Wasabi Vinaigrette; Salmon Tartare with Oyster Mousse and Toast Points.
• E40: Valentine's Show (2001-04-25) — Warm Chocolate Pudding Cakes; Tournedos with Bearnaise Sauce; Crispy Fried Oysters with Caviar Creme Fraiche.

Season 4

• E1: Brunch (2002-01-05) — Creole Breakfast Bread Pudding; Kicked-Up Quiche for Manly Men; Bloody Bull.
• E2: Cast Iron (2002-01-12) — Alden's Grandmother's Cornbread; Crawfish Etouffee.
• E3: Clam Chowder (2002-01-19) — Alden's Grandmother's Cornbread; Crawfish Etouffee.
• E4: Ginger (2002-01-26) — Shrimp in Coconut Ginger and Lemongrass Broth; Spiced Ginger Cake; Ginger Ice Cream.
• E5: Champagne (2002-02-02) — Champagne Vanilla Sauce; Champagne Poached Salmon; Chilled Fruit Champagne Soup.
• E6: Hocks (2002-02-09) — Ham Hocks with Navy Beans; Ham Hocks and Goat Cheese Wontons.
• E7: Portuguese Memories (2002-02-16) — Emeril's New-Style Caldo Verde; Portuguese Meat Pies; Spicy Portuguese Sauce.
• E8: Crepes (2002-02-23) — Crespelle Alla Fiorentina; Gateau de Crepes aux Pommes.

  French language

• E9: Gumbo (2002-03-02) — Seafood Gumbo; Gumbo Z'Herbes.
• E10: Free-Range Chicken (2002-03-09) — Black Truffle Stuffed Chicken in a Pot; Garlic-Schmeared Rosemary Roast Chicken; Oyster Dressing.
• E11: Chocolate (2002-03-16) — Mexican Hot Chocolate; Emeril's Walnut Coffee; Gianduja Fondu; Alain's Marbled Chocolate Bar.
• E12: Lard (2002-03-23) — Yorkshire Pudding; Natchitoches Meat Pies.
• E13: Hearts of Palm (2002-03-30) — Warm Hearts of Palm and Crabmeat Salad with Avocado Vinaigrette; Lobster and Hearts of Palm Gratin.
• E14: Skate (2002-04-06) — Skate Grenobloise; Skate with Shrimp and Artichoke Vinaigrette.
• E15: Cold Soups (2002-04-13) — Chilled Roasted Beet and Fennel Soup with Apple-Sage-Mint Crema and Toasted Pistachios; Cantaloupe, Honeydew and Sweet Onion Gazpacho with Crispy Prosciutto.
• E16: Cooking with Vodka (2002-04-20) — Vodka-Cured Red Snapper; Kicked-Up Pasta Rags with Vodka Sauce; Roasted Beet and Smoked Sturgeon Salad.
• E17: Home Smoker (2002-04-27) — Mesquite-Smoked Caribbean-Style Whole Red Snapper; Nola's Smoked Duck Pizza with Brie and Truffle Essence.
• E18: Olives (2002-05-04) — Herb-Marinated Olives; Olive Tapenade; Pasta with Puttanesca Sauce.
• E19: Holiday (2002-05-11) — Crown Roast of Pork; Mirliton Stuffing; Homemade Applesauce.
• E20: Creole Cream Cheese (2002-05-18) — Homemade Creole Cream Cheese; Fig and Creole Cream Cheese Ice Cream; Warm Creole Cream Cheese and Goat Cheese Cakes.
• E21: Tamales (2002-05-25) — Cheesy Chicken Tamales; Tamales de Dulce.
• E22: Escargot (2002-06-01) — Kicked-Up Escargot Domes with Duxelles and Foie Gras; Escargots a'la Bourguignonne.
• E23: Pickling (2002-06-08) — Pickled Squash; Spicy Pickled Okra; Pickled Quail Eggs.
• E25: Buffet Dinner at Home (2002-06-15) — Creole Mustard and Herb-Wrapped Beef Tenderloin; Zucchini and Yellow Squash Tians.
• E26: Consomme (2002-06-22) — Chicken Consomme; Chilled Consomme; Consomme aux Diablotins; Consomme Colbert.
• E27: Shanks (2002-06-29) — Red Wine-Braised Beef Shanks with Mushrooms and Basil Mashed Potatoes.
• E28: Cooking with Tea (2002-07-06) — Green Tea Ice Cream; Seared Duck Breasts with Citrus Tea Sauce; Emeril's Feel-Good Tea.
• E29: Vinegar (2002-07-13) — Dried Cranberry Vinegar; Seared Quail with Cranberry Vinegar Reduction Sauce; Vinegar Pie.
• E30: Candy (2002-07-20) — Gigi's Little Bit'a Nutty Heaven; Frangelico Nuggets; Coconut Indulgences.
• E31: Italy Memories (2002-07-27) — My Favorite Veal Chops; Mascarpone Gelato with Balsamic-Macerated Strawberries.
• E32: Funky Spring Vegetables (2002-08-03) — Morel and Fiddlehead Fern Ragout; Sauteed Baby Leeks with Apple-Smoked Bacon; Kicked-Up Stuffed Morels; Sauteed Sugar Snaps.
• E33: Pasta Making (2002-08-10) — Basic Pasta Dough; Spinach Pasta Dough; Shellfish-Stuffed Spinach Cannelloni with Truffled Basamella.
• E34: Pizza and Calzone (2002-08-17) — Basic Pizza Dough; Pizza Margherita; Emeril's Kicked-Up Calzone Al Forno.
• E35: Pate (2002-08-24) — Beef and Wild Mushroom Pate with Cognac Sauce; Shrimp and Salmon Mousseline with Tomato Cream Sauce.
• E36: Kitchen How To (2002-08-31) — Panko-Crusted Chicken Breasts; Penne with Wild Mushroom Ragout; Arugula Salad with Pecans and Prosciutto.
• E37: Étouffée (2002-09-07) — Chicken Étouffée; Crawfish Étouffée.
• E38: Entertaining at Home (2002-09-14) — Fruit Stuffed Rack of Lamb; Frozen Citrus Soufflé.
• E39: Terrine (2002-09-21) — Roasted Vegetable and Goat Cheese Terrine with Sun-Dried Tomato Sauce; Minted White and Dark Chocolate Terrine with Chocolate Fudge Sauce.
• E40: Gelatin (2002-09-28) — Gazpacho Aspic; Madeira-Braised Veal Cheeks.

Season 5

• E1: Cheese (2002-11-30) — Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and Pear Vinaigrette; Homemade Fromage Blanc; Emeril's New Orleans-Style Welsh Rarebit.
• E2: Grilling Whole Fish (2002-12-01) — Whole Fish Emeril Style; Paul's Grilled Redfish; Dave's Mayo Method
• E3: Root Vegetables (2002-12-07) — Herb Roasted Chicken with Baby Roasted Vegetables; Black Salsify with Caramelized Lobster Tails and Mache.
• E4: Comfort Foods (2002-12-14) — Macaroni with Four Cheeses; Emeril's Most Kicked-Up Meatloaf Ever.
• E5: Chocolate (2002-12-21) — Tequila-Marinated Chicken with Mexican Mole Sauce; Old-Fashioned Chocolate Mousse with Toasted Hazelnut Cream.
• E6: Creative Pot Pies (2002-12-28) — Beef Bourguignonne Pot Pie with Baby Root Vegetables.
• E7: Exotic Herbs (2002-12-29) — Chef Emeril's Asian-Inspired Mussels; Potato, Salmon and Lovage Soup with Gravlax and Fresh Dill; Lemon Verbena Sorbet.
• E8: Smokers (2003-01-04) — Tea-Smoked Quail with Chilled Noodle Salad; Kiawe Wood-Smoked Pork Chops with Apple Soy Glaze.
• E9: Lentils (2003-01-05) — Lentil Soup with Curry Crema; Lentil Crackers.
• E10: Blender Sauces (2003-01-11) — Fillet of Pork with Rosemary-Apple Vinaigrette; Seared Diver Scallops with Roasted Red Pepper Paint.
• E11: Charlottes (2003-01-12) — Petite Roasted Vegetable Charlotte; Praline Charlotte Russe with Butterscotch Sauce.
• E12: Kitchen Gadgets (2003-01-18) — Gaufrette Potatoes with Gravlax and Caviar; Pan-Seared Scallops with Beet Nests and Curry Oil; Penne Pasta with Vegetable Pearls.
• E13: Christmas (2002-12-07) — Emeril's Favorite Roast Pheasant; Savory Wild Mushroom Bread Pudding; Nutty Brussel Sprouts.
• E14: Custard (2002-12-08) — Ginger Creme Anglaise; Vanilla Bean Creme Brulee; Coffee Chocolate Chip Ice Cream.
• E15: Entree Salads (2002-12-14) — Chef Dave's Ham Steak Salad with Sweet Potato Dressing; Delmonico's Yellowfin Tuna Nicoise
• E16: Casseroles (2002-12-15) — Emeril's Favorite Choucroute Casserole; Oven-Braised Osso Bucco with Orzo Risotto.
• E17: Emeril's Thanksgiving (2002-12-21) — Roasted Cornish Game Hens; Bourbon Mashed Sweet Potatoes; Emeril's Cranberry Conserve.
• E18: Steamers/Woks (2002-12-22) — Steamed Bun Dough; Shrimp and Green Onion Filling; Spicy Szechuan Noodles.
• E19: Chinese Hot Pots (2002-12-28) — Mongolian Lamb Hot Pot; Chinese Seafood Hot Pot.
• E20: Casual Party (2002-12-29) — Sweet and Spicy Asian Wings; Beef Satay with Peanut Dipping Sauce; Shrimp Spring Rolls.
• E21: Barbecue Specialities (2003-01-04) — Ancho Barbecue Oysters with Salsa Fresca; Grilled Quail with Bacon-Barbecue Glaze; Spicy Barbecued Shrimp Skewers.
• E22: Funky Tacos (2003-01-05) — Fried Catfish Taco with Chipotle Slaw; Grilled Chorizo Taco.
• E23: Fondue (2003-01-11) — Chef Chris' Cheese and Truffle Fondue; Pork Tenderloin and Chorizo Fondue; Creamy Butterscotch Fondue.
• E24: Buttermilk (2003-01-12) — Buttermilk Battered Fries with Creamy Buttermilk Dipping Sauce; White Chocolate Buttermilk Cake; Buttermilk Ice Milk.
• E25: Do-Ahead Dinners (2003-01-18) — Braised and Roasted Lamb Shank with Gorgonzola Crust; Rosemary Creamed Potatoes; Chilled Hazelnut Glacee.
• E26: Deep South Desserts (2003-01-19) — Vash's Nut Cake; Italian Cream Cake.

Season 6

• E1: Easy Asian Pantry (2003-05-31) — Wonton-Wrapped Shrimp; Cilantro-Lime Dipping Sauce; Stir-Fried Beef Lo Mein.
• E2: Blenders (2003-06-07) — Quick Summer Tomato Soup; Light and Fluffy Omelets; Blender Crepe Batter.
• E3: Braising (2003-06-14) — Garlic-Studded Pot Roast; Classic Coq Au Vin.
• E4: Yeast Breads (2003-06-21) — Cloverleaf Dinner Bread; Basic Italian Bread.
• E5: Cheese (2003-06-28) — Party Fricos; Cheddar Cheese Soup; Grill It Up A Notch Ham and Cheese Sandwich; Cheese Platter.
• E6: Chocolate Goodness (2003-07-05) — Chocolate Brownie Cake; Chocolate Buttermilk Frosting; Hot Chocolate Sauce.
• E7: Christmas Brunch (2003-07-12) — Beef Grillades; Baked Cheese Grits; Wild Mushroom Sausage Frittata; Holiday Mimosa.
• E8: Deep Frying (2003-07-19) — Deep-Fried Eggplant; Honey-Peppered Buttermilk-Fried Chicken; Perfect French Fries.
• E9: Easy Entertaining / Gourmet Picnic (2003-07-26) — Sangria; Puff Pastry Twists; Spiced Nuts; Crostini with Balsamic Onions and Gorgonzola.
• E10: Honey (2003-08-02) — Honey-Soy Dipping Sauce; Honey-Brined Pork Chops with Creole Mustard Sauce; Honey Spice Cake.
• E11: Ice Cream/Sorbet (2003-08-09) — Old Time Vanilla Ice Cream; Coffee Ice Cream; Lemon Sorbet.
• E12: Meringues (2003-08-16) — Meringue Cookies; Vacherin.
• E13: Mustard (2003-08-23) — Homemade Tarragon Mustard; Remoulade Sauce; Mustard-Crusted Rack of Lamb; Fresh Fig Chutney.
• E14: Oils (2003-08-30) — Asparagus Salad with Walnut Oil Vinaigrette; Emeril's Day Off Linguine; Chili Oil; Sweet Beignets.
• E15: Poaching (2003-09-06) — Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini; Red Wine Poached Anjou Pears Stuffed with Mascarpone Cheese.
• E16: Potatoes (2003-09-13) — Emeril's Favorite Potato Soup; Potato and Leek Soup; Sweet Potato Fries.
• E17: Quick Breads (2003-09-20) — Banana Bread; Real Biscuits from Scratch; Classic Waffles.
• E18: Roasting (2003-09-27) — Perfect Roast Chicken; Oven-Roasted Garlic; Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice.
• E19: Roux (2003-10-04) — Mornay Sauce; Rabbit Fricassee; Gumbo Ya-Ya.
• E20: Cooking with Rum and Bourbon (2003-10-11) — Creole Fruit Cake with Whiskey Sauce; Rum-Soaked Raisins and Pineapple with Coconut Ice.
• E21: Shrimp (2003-10-18) — Shrimp Stock; Shrimp Scampi; Grilled Shrimp Salad; Emeril's Favorite Boiled Shrimp.
• E22: Soft-Shell Crabs (2003-10-25) — 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
• E23: Stocks (2003-11-01) — Classic Fish Fumet; Seafood Risotto; White Chicken Stock; Chicken Escarole Soup; Mushroom Demi-Glace.
• E24: Thanksgiving Beginnings and Ends (2003-11-08) — Butternut Squash and Parsnip Soups with Tarragon Oil; Pear Tartlets.
• E25: Vinaigrettes (2003-11-15) — Simple Balsamic Vinaigrette; French Vinaigrette; Classic Creamy Herb Vinaigrette.
• E26: Cooking with Wines (2003-11-22) — Veal Piccata; Chicken Marsala; Poached Apricots; Champagne Sabayon.

Frequently Asked Questions

How many seasons does Essence of Emeril have? 9 season(s) with 653 episodes.

Where can I watch Essence of Emeril? See the Where to Watch section above for current streaming options.