Cooking with Emeril was a live call-in radio program announced in 2009 for Martha Stewart Living Radio. If you remember a dish from it, the most useful next step is to find a complete written recipe and check its source credit. A matching dish name alone does not establish that it came from the radio show.
The documented radio program
Sirius XM’s November 17, 2009 release scheduled the launch for the week of November 30, with two live programs each week. It described listener questions, recipes, entertaining advice and interviews with chefs encountered on Lagasse’s travels. These are historical programming details; the announcement is not a current listening schedule or a complete audio archive.
Keep the medium in your notes. A radio conversation, a television demonstration and a cookbook recipe can share a dish name while using different quantities or techniques. Record any guest chef’s name too: the person describing the dish may be its author.
Find a written version and identify it
- Start with the official Emerils.com recipe search. Search the dish’s distinctive words or principal ingredient.
- Open the result itself. Check the yield, ingredient list and directions rather than relying on a search snippet.
- Read the source credit near the bottom. Save the exact URL with that credit and the date you consulted it.
- If several versions appear, choose one complete version. Compare before substituting; avoid taking the ingredients from one and the timing from another.
A missing audio recording need not prevent dinner. It does mean the written recipe should be described as a useful related version unless its connection to the remembered broadcast is documented.
Worked example: red beans and rice
The official Red Beans and Rice recipe at /125440/ lists eight servings and credits Emeril Live EM1E59e. That credit identifies a television source, not the radio program. Another recipe with the same name, /122718/, credits the Real and Rustic Cookbook. Retain the identifier so a later search does not silently change your recipe.
For the first version, the instructions include an overnight or eight-hour soak and roughly two hours of simmering followed by a finishing stage. A plan that starts at 5 p.m. with unsoaked beans will not match that method. Follow the linked recipe’s complete cooking directions; the planning notes below are not a replacement recipe.
Swipe the table sideways, or focus it and use the arrow keys.
| When | Planning action |
|---|---|
| Before cooking day | Read the full recipe; buy its specified beans and meats; account for soaking. |
| Before turning on the stove | Measure seasonings and chop the vegetables. Group ingredients by when they enter the pot. |
| During the long cooking stage | Plan the rice and serving dishes; use the recipe’s tenderness cues as well as its clock times. |
| After the meal | Record the URL, actual yield in your bowls and changes made, so the result can be repeated. |
If you need fewer portions, consider the pot size and cooking method before scaling. Reducing every ingredient by half does not automatically halve the time needed for dried beans to soften. For another way to evaluate a remembered food program, see identifying Modern Cuisine with Loni Anderson.