Emeril Live - Season 2 Episode 56: Cooking For A Crowd

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Nuttin' but Nuts

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Breakfast Bites

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Rice

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Napoleons

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Eggplant Specialties

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Native American

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American Cheeses

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Monkfish

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Sicillian New Orleans Style

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International Food Fest

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4th Annual Emeril Awards

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Tapas Tasting

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St. Patrick's Day Party

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Easter Eats

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Avocado Five Ways

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Our Favorite Moms

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A Taste of Mexico

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Jazz Brunch

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Emeril's Food Heritage

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Toronto's Ethnic Cuisine

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Canada By The Sea

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Canada's Best

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Canadian Game

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Summer Picnics

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Ice Cream Rules

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Indian Barbeque

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Summer Desserts

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A Taste of Parma

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Prime Time Emeril

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A Taste of New Mexico

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Shanghai Delights

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Less is More

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Oodles of Noodles

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Appealing Appetizers

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Single Malt Whiskey

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Hearty Harvests

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The Weakest Link

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More Manly Men

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Chocolate Chocolate Chocolate

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Snow Day Treats

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World Famous Potatoes

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Creative Casseroles

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Emeril's Potato Passions

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Sunday Dinners

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The Root Cellar

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Vegetarian Delights

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Old Time Favorites

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Red Red Wine

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Nuttin' But Honey

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Great Grains

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Emeril's Creole Creation

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A Taste of Jamaica

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Tracing the Mississippi

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Just For The Halibut

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Emeril's Pastry Picks

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Cooking For A Crowd

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Emeril's Cookie Contest

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Emeril's European Tour

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Teenage Takeover

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A Taste of Gascony

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Fine Diners

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Comfort Foods

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Mexican Fiesta

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Pancakes and Flapjacks

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Quiches and Savory Tarts

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White Wine and Food Parings

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Bagel Bites

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Creative Pan Sauces

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Dutch Oven Cooking

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There's A Chef in My Soup

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Mr. Lou's Desserts

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Pickle Picks

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Squash Five Ways