Explore Emeril's culinary world with recipes, cooking tips, and more from the renowned chef and restaurateur. Discover flavors that inspire your kitchen creations.

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Creole Duck Breasts with Beer and Dried Cherry Glaze Yield: 2 to 4 servings, depending on size of duck breasts Tags: Emeril Cooks Season 2

What is the Emeril Lagasse Foundation? Established in 2002, Emeril Lagasse Foundation supports non-profit organizations and educational initiatives that create new opportunities for children, especially …

Emeril's Shrimp Creole Shrimp Creole originated in South Louisiana where gulf shrimp are plentiful. The shrimp are simmered in a spicy tomato sauce and the dish is served over rice. It makes a great one …

emeril Be Social! Follow Chef Emeril Lagasse, Emeril's Restaurants and the Emeril Lagasse Foundation on social media.

Emeril's Essence Creole Seasoning Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a "kicked-up" flavor.

Emeril's Baked Alaska Baked Alaska is a New Orleans favorite. It's basically white cake topped with ice cream and meringue, then quickly baked in the oven.

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.