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New Orleans locals visit Emeril Lagasse's kitchen to see firsthand how he makes the dishes they helped inspire, from piping hot beignets to icy cold sake made with Louisiana-grown rice.
Meet NOLA food critic Ian McNulty. Join Emeril in his New Orleans kitchen as he makes Crab and Corn Bisque, Andouille Crusted Redfish with Roasted Pecan Vegetable Relish, Meuniere Sauce and Shoestring Potatoes.
24 minutes
Meet jazz legend Kermit Ruffins. Join Emeril in his New Orleans kitchen as he cooks Red Bean Soup with Cornbread Croutons and Shrimp Stuffed Mirlitons with a classic Vodka Sauce.
24 minutes
Meet the owner of Singleton's Mini Mart, Bau Nguyen. Join Emeril in his New Orleans kitchen as he draws inspiration from Vietnamese cuisine to create Viet-Style Curried Shrimp with Cellophane Noodles and Beef Brisket Pho in a slow cooker.
24 minutes
Emeril creates a menu with goods from his friend Sarah Roland's water buffalo dairy. Join Emeril in his kitchen as he whips up Blistered Tomato Caprese Pasta, Garlic and Rosemary Braised Water Buffalo Chuck Roast and Creamy Polenta, plus a side of Braised Broccoli Rabe for good measure.
25 minutes
Emeril draws inspiration from his friend Janie Glade's kitchen pantry to create a delicious and economical meal of Cannellini Bean Salad, Fettuccine Alfredo, Hamburger Pasta, and Classic Garlic Bread.
24 minutes
Emeril's going farm to table with his friend Scott Maurer's Louisiana oysters. Emeril will be whipping up Poached Oysters in Anise Cream and Caviar and Pasta Bordelaise with Fried Oysters.
24 minutes
Emeril draws inspiration from his friend Gabrielle Deculus' family to create a Creole inspired menu of Chicken Sauce Piquante and Creamy Grits and Grillades!
25 minutes
Emeril draws inspiration from Mushroom Maggie's farm to create a menu of Seared Scallops with Cauliflower Puree and Wild Mushroom Saute and Classic Smoked Mushroom and Tasso over Angel Hair Pasta.
25 minutes
Emeril creates a festive holiday meal that pairs perfectly with New Orleans' official cocktail, the Sazerac. Get ready to feast on Roast Crown of Pork with an Apple and Port Wine Sauce, New Orleans Oyster Dressing, and Haricot Verts with Toasted Hazelnuts and Shaved Parmesan.
24 minutes
Emeril's opening the doors to his restaurant to give you a peek into his most popular dishes. With the help of EJ Lagasse and Johnny Slamon, Emeril's going to show you how to make Salmon with Lentils, Lobster Pot Pie, Grilled Lamb Chops, and Seared Filet Mignon with Beurre Maitre'D Hotel.
25 minutes
