Emeril whips up NOLA dishes like crab and corn bisque.

Emeril makes jazz-inspired red bean soup.

Emeril creates Viet-style curried shrimp, and brisket pho.

Emeril builds a sumptuous meal with sustainable ingredients.

Janie Glade inspires a delicious and economical meal.

Emeril uses some of Louisiana's best-selling oysters.

Emeril creates a creole-inspired menu with inspiration.

Emeril prepares dishes that feature mushrooms.

Emeril creates a holiday meal paired with a cocktail.

Emeril shares the most popular dishes at his restaurant.