Emeril Live

Roasted acorn squash salad with maple syrup dressing; pork medallions with pears and spaghetti squash; zucchini-wrapped fish with butternut squash hash.

Hot toddy tea; gorgonzola ravioli with walnut-brown butter; mama's green pumpkin; shrimp and crabmeat casserole; goat cheese-stuffed baked apples.

Venison terrine; Tex-Mex-style venison chili; Italian-style venison stew with egg noodles; grilled venison with braised red cabbage and mashed potatoes.

Chimayo cocktails; apple salad with blue cheese croutons and cider dressing; roasted Alaskan salmon with Granny Smith apple butter sauce; homemade applesauce dip with cider and bourbon; apple bread pudding with hard cider sauce.

Olive oil-sautéed almonds; tomato and sausage soup; prosciutto-wrapped trout; coimbra cake with port reduction and oranges.

Oyster and crawfish bordelaise in puff pastry; Bordeaux style rib steak; chocolate macaroon charlotte.

Passion fruit margarita; Florida grouper with tomatillo sauce; Florida orange-mango salsa; lump crabmeat guacamole with fried yucca chips.

Thai iced tea; shrimp coconut soup; crispy catfish curry; sticky rice with coconut sauce.

Smoked catfish terrine; catfish beignets with spicy lemon tartar sauce; potato-crusted catfish with mirliton lyonnaise; catfish sauce piquant over giant jalapeño corn muffins.

Pastry-wrapped baked brie with truffled crabmeat filling; warm manchego cheese salad; Emeril's kicked-up pasta with four cheeses; blue cheese-pear ice cream.

Kicked-up Chinese drummettes; crispy squab with homemade plum sauce; red-cooked chicken thighs; tchoup chop chicken stir fry with noodles.

Marinated fresh anchovies with bocconcini; seared ahi tuna with caponata relish; miso-marinated black cod; stuffed baked whiting.

Baby back ribs; beef ribs; stuffed pork crown roast.

Coconut beer-battered shrimp with mango-orange chutney; crab Rangoon pot stickers with hot mustard sauce; manly Mexican bites; poor man's beef wellington.

Vegetable stock; vegetarian miso soup; herb cheese-stuffed fried eggplant steaks; farro vegetarian jambalaya.

Brunch in a cast iron skillet; mussels with piri-piri sauce; pressure cooker pork chops and beans; chicken chili with cornbread topping.

Oysters casino; fried clams with blue cheese dip; Thai mussels with squash; seafood stew with sausage.

Kicked-up clam bake; lobster and sweet corn chowder; clam cakes with tartar sauce.

Berry ice cream pie with coconut whipped cream; dark chocolate and coffee Kahlua-spiked ice cream bonbons; homemade waffle cones with sour cream ice cream and pound cake.

Smoked salmon tartare on toast points; olive-crusted rack of lamb with summer stuffed tomatoes; Grand Marnier crème brûlée with chocolate ginger shards.

Chef Emeril Lagasse shares classic Cajun and Creole-inspired cooking with his signature 'kicked-up' approach - and plenty of BAM - with the help of a live studio audience and Doc Gibbs' house band.

Stir-fried pork and broccoli with cashews; carnitas soft tacos with guacamole and pico de gallo; Brazilian feijoada; pasta rags Emilia Romagna-style with Prosciutto di Parma.

Warm lyonnaise sausage and potato salad; gratinée lyonnaise; free-range chicken in vinegar Lyon-style; warm artichokes and bacon over dandelion greens; corniottes sucrés.

Turkey and hot sausage chili; Texas-style chili; vegetarian chili; vegetarian chili masa cake stacks.

Mini-eggs Benedict with choron sauce; steak and potato bites; cheese and sausage lasagna bites; Emeril's crawfish-cream pasta bites.

Marcelle's shrimp burgers; andouille burgers with grilled sweet onions and Creole rémoulade sauce; Asian salmon burgers with Asian cucumber relish and fried sesame wonton strips.

No-bake margarita cheesecake; blt cheesecake with lemon aioli; savory mini-blue cheesecakes with port reduction; pear tarte tatin cheesecake.

Cheesy garlic stuffed French bread; Mr. John's meat-stuffed bell peppers; crab meat and shrimp stuffed eggplant; peach and almond cannoli.

Fish escabeche; wine-marinated beef kebabs; ginger ale marinated pork loin with caramelized sweet potatoes.

Spicy beer-steamed shrimp with kicked-up cocktail sauce; steamed halibut fillets with sake soy glaze; pork and sausage cabbage rolls; steamed rum-raisin custard with rum crème anglaise.

Fresh fruit snowballs; green onion sausage with cherry-mustard dipping sauce; summer risotto with herbed trout fillets; cornmeal-olive oil cake with poached peaches in rosemary-honey syrup.

Taro root and lotus hot chips; asian-style coleslaw with chicken drummettes; snow pea and shrimp salad; bok choy and shiitake mushrooms with seared scallops.

Vertical roasted chicken with poultry rub; chicken breasts stuffed with truffle butter; chicken simmered in beer.

Egg drop soup; General Tso's chicken; chop suey; sweet and sour shrimp.

Parmesan and gruyere cheese sticks; heirloom tomato, goat cheese and roasted garlic galette; pork tenderloin en croute; kicked-up chocolate beggar's purse.

Lobster; shrimp and stone crab creole; black bean soup with ham hock dumplings; Latin country-style meat stew.

Pepper vodka; pepper-vodka martini; pasta with pepper-vodka sauce; Thai curry shrimp; chocolate-ancho chili flourless cake.

Creole oyster stew; crawfish étouffée; chicken; ham and smoked sausage gumbo; creole seafood court-bouillon.

Chicken liver pate; warm nut-encrusted cheese salad with bacon lardons; bouillabaisse with rouille croutons; mousse au chocolat.

Raspberry-lemon thumbprint cookies; stain-glass cookies; Italian fig cookies; homemade ginger-pear preserve.

Harvest salad of bitter greens; caramelized pears and blue cheese; pork tenderloin stuffed with prosciutto and dried fruit with port wine sauce; poached apples with muscat canelli sabayon.

Nutty martini; homemade cashew butter; Turkish poached chicken in walnut sauce; pecan-crusted trout with creole meuniere sauce; tchoup chop macadamia nut pie.

Bocconcini-stuffed roasted cherry peppers; garlic-roasted asparagus; Italian meats and cheeses platter; roasted pumpkins stuffed with roast duck and wild mushroom risotto; poached salmon with anchovy dressing; New York-style mini-cheesecakes.

Lemon pepper sorbet; mini-crawfish profiteroles with citrus butter; saffron champagne crème brûlée; lobster cannoli with lemon gastrique.

Bloody Mary oyster shooter; chicken andouille casserole; cola-baked ham with cherry orange sauce; Mr. Lou's chocolate praline pie with bourbon whipped cream.

Garlicky cheese fondue; grilled yogurt and pesto marinated swordfish; broccoli and cauliflower au gratin; butterscotch pudding with scotch whisky whipped cream.