Emeril Cooks

Make okra the main event. See if you can get your hands on some fresh okra and try cooking my grilled okra with a lemony labneh, air fried okra bites, and an island-style callaloo with okra and crabs.

Put the bird on center stage. Try my pan-seared squab breasts with farro and arugula salad and pomegranate drizzle, grilled squab with dirty rice stuffing and a fig-port reduction sauce.

Bring a touch of New Orleans to your cooking with some andouille sausage. Try my spinach and goat cheese salad with warm andouille dressing, andouille and potato soup, and the showstopper: pork roulade with andouille cornbread stuffing.

Make Louisiana bourbon the star ingredient. Try my bacon wrapped quail with bourbon pepper jelly glaze, arugula and apple salad with bourbon-glazed candied bacon, and, of course, my chocolate chip pie with bourbon cream.

Try my favorite beef recipes with an international twist! Serve some picanha with homemade chimichurri sauce, Thai-style grilled steak salad, and a delicious ground beef ragu bolognese.

Host a dinner the New Orleans way! Try my crowd-pleasing traditional crawfish boil, crawfish bisque with stuffed heads, and cheesy crawfish crostini.

Celebrate the mighty creole tomato with some of my favorite dishes: panzanella with grilled ciabatta, cheesy creole tomato pie, and deliciously tender snapper fillets in a creole tomato sauce.

Celebrate the Louisiana strawberry with my strawberry gin smash, grilled duck breast with strawberry relish, balsamic roasted strawberry crostini, and then finish strong with delicious strawberry tartlets!