Emeril Live

Split pea soup with roasted fennel and lobster salad; tuscan bean soup; crispy catfish and black-eyed pea; bacon and caramelized onion relish with fried collard greens.

Rye dinner rolls; fried fish fingers with tartar sauce; maytag blue macaroni and cheese; smothered veal and morel pie.

Country ham with red-eyed gravy; beignets and café au lait; chicory crème brûlée mocha cheesecake.

Mini eclairs; big kahuna; bananas foster ice cream pies.

Fresh crab and horseradish salad with Yukon gold potatoes and baby beets; turnip soup with crispy ham and cornbread croutons; parsnip cake with cinnamon and walnut icing.

Skate wing with Grenoble sauce; monkfish court bouillon; chilled mousse of pike with truffle and lobster salad; cornmeal-crusted lemon fish with potato lyonnaise and crabmeat ravigote.

Sticky pecan rolls; country ham and cheese biscuits; dried cherry and chocolate biscotti.

Smoked beef and onion risotto; pork chops stuffed with oyster dressing andouille hollandaise and smothered greens; shrimp cakes with fire-roasted remoulade and sweet potato nests.

Foie gras and truffle mousse; seared foie gras with caramelized apples; choucroute with smothered cabbage and spätzle; tart au fromage blanc.

Spinach salad with andouille dressing and nut-crusted goat cheese; trout amandine; pistachio-crusted rack of lamb with goat cheese mashed potatoes and peasant-style sauce; macadamia nut tart.

Garlic butter; garlic aioli; roasted garlic paste; garlicky bread soup; spicy garlic bread; sautéed frog legs with tomato garlic butter.

Crawfish egg rolls with hot sesame drizzle; crawfish imperial; crawfish burgers; fried crawfish tails with olive salad.

Sicilian eggplant relish; pasta con le sarde; cassata siciliana.

Hot cross buns; crown roast of lamb; ring of carrot with buttered peas; mini Bundt cakes with peanut butter filling and chocolate glaze.

Vodka and citrus-cured salmon; caramelized ruby red grapefruit salad; key lime cheesecake.

Stir-fried crab meat with cellophane noodles; spicy shrimp spring rolls; beef balls.

Hot sauce; duck confit rellenos; fire-roasted corn and tomato salsa; piri piri sauce; piri piri lobster with saffron linguine.

Yellow curry powder; massaman curry; curry eggplant mango chutney; Thai curry and shrimp soup; garam masala; red chicken curry.

Artichoke and crab beignets with rémoulade sauce; herb-crusted snapper with fresh ratatouille; oysters stuffed with mirliton dressing and hollandaise.

Pickled herring casserole; smoked scallop sandwich; filet of sole escabeche.

Coconut tempura shrimp with mango chutney; pineapple cream pie with coconut crust; deep-fried mahi-mahi; macadamia nut fingers.

Eggplant; prosciutto and mozzarella cheese roulade; roasted tenderloin portobello mushroom sandwich; creole-crusted pork chops with dirty white beans; peach crumb pie with cinnamon ice cream.

Garlicky clams; fresh spinach salad with teardrop tomatoes and goat cheese; tuna au poivre with roasted garlic and corn mashed potatoes.

Pickled beets; marble rye; beef pastrami; homemade thousand island spread; Emeril's open-face Reuben.

Fried soft shell crab; white asparagus and wild sorrel with grilled ramp dressing; lemon-scented boar chops with fresh chanterelle and fava bean ragout; wild strawberries and cream.

BBQ salmon gravlax with warm potato salad; coho salmon en papillote; warm smoked salmon salad.

Morel and truffle gratin; veal raviolis with morel cream sauce; watercress salad with baby tomatoes and sherry vinaigrette; striped bass with baby morels and watercress sauce.

Marinated tomatoes stuffed with shrimp salad; crawfish mousse-stuffed zucchini flowers; roasted eggplant stuffed with Portuguese rice dressing.

Jasper White's baked stuffed lobster; Caribbean lobster stew with spicy fritters; cold lobster and vanilla bean salad over fresh mache with toasted croutons; Emeril's lobster cheesecake.

Steamed mussels with pommes frites; smoked mussel fritters with roasted red pepper aioli; BBQ mussel po' boys; olive-crusted mussels with lemon butter sauce.

Emeril's mint julep; grilled lamb patties with white bean and mint relish; peppermint ice cream; peppermint and chocolate ice cream bomb.

Home-style French; roasted chicken with caramelized onions; andouille and sweet corn bread pudding with southern cooked greens; croquignoles bread.

Chocolate-dipped gooseberries; peaches and cream jelly roll; deep-dish mixed berry pie.

Tomato and potato tart; potato gnocchi with Gorgonzola sauce; andouille potato cakes with corn salsa; crispy sea bass with confit of Yukon gold potatoes; pancetta and sweet peas.

Orange wine; goat cheese fondue on country-style bread; fish soup with summer vegetables and rouille; fresh lemon and lavender ice cream with almond butter cookies.

Baby arugula with ham; blue cheese and fresh fig vinaigrette; cheddar cheese and beer soup with tempura broccoli florets; fried fresh mozzarella with mushroom ragù; shaved truffles.

Sardinian parchment bread; zuppa sarda; artichokes stuffed with ricotta and salami; Sardinian ravioli with meat ragù.

Roasted veal loin stuffed with fontina cheese and truffles with mushroom sauce; veal piccata; veal saltimbocca.

Creole tomatoes and Vidalia onions with Maytag blue dressing; roasted rib eye with potato and goat cheese gratin; chocolate mousse layer cake with vanilla ice cream.

Goat stew with chestnut flour polenta; Corsican chestnut beignets; fiadone (Corsican cheesecake).

Creole chicken; red beans and rice soup; shrimp court bouillon; roasted flounder stuffed with eggplant and cornbread dressing; sauce piquant.

Zucchini and shrimp fritters with roasted red emulsion; Emeril's parfait with spiced pear coulis.

Seared tuna salad with wasabi vinaigrette and crispy wontons; seared grouper with peasant meat juices; celery root mashed potatoes; red fish almondine with Brabant potatoes.

Blue cheese and brie quesadillas with pear and brown sugar compote; potato and goat cheese gratin; beer braised rabbit; Julia's pan-fried thin burger.

Roasted butternut squash custard pie with pecan crust; buttermilk spice cake with fresh apple puree and roasted walnut cream cheese frosting.

Poached eggs; perfect boiled eggs; caramelized salmon deviled eggs; Portuguese scrambled eggs with salt cod, onions and potatoes; classic spaghetti carbonara.

Classic Lyonnaise potatoes; onion tarts; veal liver and onions.

Mint julep martini; salmon and caviar stuffed potatoes; canapé of blue cheese and roasted walnuts with onion and apple relish; shrimp toast; spinach and oyster rissoles.

Caramelized roasted skillet pork chops with Steen's syrup marinade; smoked gouda cheese macaroni; persimmon and cinnamon crumb cake; rich chocolate and pecan pie.

Mexican chocolate drink; cinnamon smoked venison with bourbon sweet potatoes; roasted pork tacos with green mole sauce and apple relish; cinnamon and rice crème brûlée.

Grilled shrimp torn bread salad; fresh mushroom and pepperoni cream sauce over fettuccine; gratin of sabayon over caramelized apples and pears.

Galette paysanne; galette des rois; orange galettes layered with citrus cream and drizzle of caramel sauce.

Seared beef fillets with blue glacage; seared salmon with wild mushroom and white bean ragout and merlot reduction sauce; BBQ rock shrimp over creamy grits.

Emeril's butter cookies with buttercream frosting; Matthew's elephant ears; sugared popcorn.

Hot jalapeño crab dip; fried catfish on a stick with remoulade sauce; crispy shrimp burger with tartar sauce; peanut butter and chocolate praline ice cream sandwiches.