Essence of Emeril is a Food Network show hosted by chef Emeril Lagasse. In each episode, Emeril shares with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that has become his Emeril Live uniform starting with the 2000 season.
Foil-Wrapped Salmon with Lemon and Rosemary; Oven-Roasted Green Beans; Salmon Burgers with Soy Mayo; Simple Sesame Slaw
North African Chicken Tagine; Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella
Chicken and Herbed Dumplings; Peaches-and-Cream Bread Pudding
Mesquite-Smoked Caribbean-Style Cod Fillet; Lemon and Herb Crusted Halibut with Green Onion Rice Pilaf
Salmon and Potato Casserole; Romaine Salad with Homemade Croutons and Lemon Vinaigrette; Champagne Punch
Braised Chicken Thighs with Button Mushrooms; Herbed Chicken with Noodles; Smoked Turkey and White Bean Casserole
Portuguese-Style Garlic-Roasted Pork; Beans and Portuguese Rice; Portuguese Custard Tartlets
Sirloin Sliders with Crispy Bacon and Creamy Horseradish Mayo; Blue Cheese Popcorn; Grilled Lobster Tails with Tarragon-Lemon Vinaigrette
Pan-Roasted Chicken Breasts with Chasseur Sauce; Glazed Carrots; Pommes Anna
Emeril's Mulligatawny Soup; Codfish and Potato Chowder
Grilled Citrus and Herb Extra-Jumbo Shrimp; Red Onion Couscous; Grilled Butterflied Leg of Lamb; Romaine, Feta, and Lemon Vinaigrette
Braised Duck with Prunes and Armagnac; Mashed Sweet Potatoes with Nutmeg and Sour Cream; Bacon-Sauteed and Steamed String Beans; Spiced Hard Cider Punch
Pizza alla Napoletana; Pizza aI Funghi; Emeril's Soppressata and Genoa Salami Calzone with Roasted Red Peppers
Pan-Seared Scallops; Yukon Gold Mashed Potatoes with Basil Oil; Coeur a la Creme with Raspberry Coulis and Fresh Raspberries
Chicken, Mushroom, and Spinach Lasagna; Linguine and Seafood Topped with Light Tomato-Garlic Sauce
Baked Ham with Rum Glaze; Corn and Sweet Potato Pudding
Spicy Shrimp Pasta with Tomato-Chile Cream Sauce; Popcorn Shrimp Salad
Pork with Chimichurri Herb Mixture; Grilled Swordfish with Citrus Herb Vinaigrette; Baby Lettuce Salad with Herbed Red Wine Vinaigrette with Shaved Parmigiano Reggiano
Shrimp-Stuffed Sole with Butter-Infused Pan Sauce; Baked Striped Bass with Tomatoes, Rosemary, and Kalamata Olives; Mixed-Herb Rice Pilaf
Steak Au Poivre with Pan-Roasted Herbed Fingerling Potatoes and Asparagus; Marinated Grilled Skirt Steak with Wilted Watercress
Marbled Chocolate Bars; Nutty Divinity; Coconut-Coated Candied Apples
Broiled Salmon with Steamed Baby Bok Choy and Warm Roasted Tomato Lemon Vinaigrette; Grilled Pork Tenderloin with Grilled Pineapple Salsa and Minted Sugar Snap Peas
Turkey Meatballs with Minted Yogurt Dipping Sauce; Deep-Dish Pizzas with Mascarpone, Crispy Ham, and Pesto; Ciliegine Mozzarella Tomato Bites with Kalamata Olive Drizzle and Fresh Basil.
Roasted Pencil Asparagus with Cherry Tomatoes and Garlic; Sauteed Mixed Mushrooms with Sage, Butter, and Parsley; Tempura String Beans with Dipping Sauce
Seafood Vegetable Kebob; Steak-and-Potatoes Kebob; Fruit Kebobs with Apples, Bananas, and Pineapple drizzled with Lime and Honey
Lamb Chops with Minty Pepper Jelly Pan Sauce and Vegetables; Lamb Burger
