Season 1, Episode 70
Emeril shares tips on how to successfully bake a soufflé. First, a chocolate soufflé covered in powdered sugar, sure to satisfy that sweet tooth. Next, a bread pudding recipe that he turns into a soufflé. Plus, a whiskey cream sauce to top it all off.
Season 1, Episode 69
Emeril shares his favorite earthy and rustic down home dishes. First, Emeril makes a hearty Sunday night dinner starting with a stock for his chicken and dumplings. Next, seasons up a couple pork chops with ham hock gravy, Louisiana style.
Season 1, Episode 68
First, Emeril makes a pate with veal and pork, he flavors the meats with brandy and port. Then, a classic sweet cumberland sauce recipe, served cold, atop the final dish.
Season 1, Episode 67
Looking for a way to take your hors d'oeures to the next level? Emeril fills canapé zucchini rounds with a smoked fish mousse. Next, he rolls sour cream and caviar into smoked salmon.
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