Cooking Blog : Author Archive

02Feb2010

Emeril’s Tallgate Party on ‘Cooking with Emeril’

Post Author: Terrance Pitre

Emeril’s Tailgate Party

It’s not a Super Bowl party without beer, so we also asked Civilization of Beer founder Samuel Merritt to come by to offer advice on choosing the right brews and serving them in style. Click here for the full article and sound clip.

Listen to “Cooking with Emeril” on Sirius|XM every week on Sirius 112/XM 157. Times vary so check schedule for specific times.

29Jan2010

Charlie Palmer on ‘Cooking with Emeril’

Post Author: Terrance Pitre

Charlie Palmer with Emeril Lagasse

On the Last “Cooking with Emeril”, Charlie Palmer joined Emeril to discuss sports, restaurants and hearty winter recipes. Click here for the full article and sound clip.

Listen to “Cooking with Emeril” on Sirius|XM every week on Sirius 112/XM 157. Times vary so check schedule for specific times.

22Jan2010

Emeril says “Cheese!”

Post Author: Terrance Pitre

Ideal Cheese Plate

On Today’s Cooking with Emeril show, Emeril’s special guest was James Coogan, manager of New York City’s Ideal Cheese.  James was filled with tons of tips and advice regarding everything and anything cheese. He was nice enough to bring in a tray of five unique cheeses for Emeril and the staff!

Click here for the whole story.

07Jan2010

Football Fans: Emeril Needs Your Favorite Tailgate Recipes

Post Author: Terrance Pitre

We’re throwing a Super Bowl party on Cooking with Emeril, and you’re invited to join the fun! Send us your favorite tailgate recipes, from the snacks essential to your parking lot parties to the best dishes in your halftime buffet. If you write us at emerilradio@marthastewart.com by January 20th, your recipe could be featured on Emeril’s pre-Super Bowl tailgate show airing February 2.

24Dec2009

Emeril Celebrates Feast of the Seven Fishes

Post Author: Terrance Pitre

frankie-richie.jpg

Today on Cooking with Emeril, Frankie Santorsola came by to explain how he makes a traditional Italian Feast of the Seven Fishes. To get one of his favorite recipes, check our the Radio Blog! See more at the Martha Stewart Radio Blog.

17Dec2009

Emeril vs. Mario Batali in Iron Chef and Mario reveals why he wears orange clogs

Post Author: Terrance Pitre

Emeril & Mario

It doesn’t get much more fun than Emeril Lagasse and Mario Batali in studio together! Today on Cooking with Emeril, they talked everything from Christmas dinners to wine pairing to Iron Chef to the cruelty of fashion blogs.

For an audio clip and exclusive in-studio video, visit the Martha Stewart Radio Blog.

15Sep2009

Behind the Scenes of Emeril 20-40-60

Post Author: Terrance Pitre

 

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Picture 1 from 11: Chef having fun with the food

In case you didn’t know, Emeril’s newest cookbook, Emeril 20-40-60, will be available in stores Oct. 7th!  It’s a book dedicated to the time sensitive cook.  With Emeril 20-40-60 a healthy, delicious, and affordable meal is still possible - it’s gourmet cooking for today’s crazed and budget conscious family.  I thought it would be nice to show some behind the scenes photos from the shoot.  Enjoy!

Emeril 20-40-60 is available for PRE-ORDER NOW!

30Aug2009

Create a Doughnut!

Post Author: Terrance Pitre

Ever wanted to be able to create your own doughnut?  Well now you can!  Here’s a fun online tool from Dunkin’ Donuts to help you design and share your dream doughnut.

Dunkin’ Donuts - Create your own donut

13Aug2009

Sippin’ Sazeracs

Post Author: Terrance Pitre

I’ve been a big fan of the Sazerac cocktail since my first sip.  It’s a cocktail rich with history and flavor.

I thought I’d share my photo journey of some of the different Sazeracs I’ve had the pleasure of experiencing over time (forgive the quality of the photos, they were all taken with my camera phone).

 

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Picture 1 from 8: This is a sazerac I prepared in my very fitting fleur de lis glass.

This post wouldn’t be complete with out a recipe:

Sazerac Cocktail Recipe

  • 1 lump sugar
  • 3 drops Peychaud’s bitters
  • 1 dash Angostura bitters
  • 1 jigger rye whiskey
  • 1 dash Herbsaint or Pernod or Absinthe
  • 1 strip lemon peel

Fill a small old-fashioned glass with cracked ice and set aside. In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it. With a spoon, crush the sugar, then add the Peychaud’s bitters, Angostura bitters, whiskey, and several ice cubes. Stir. Never use a shaker. Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out. Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.

Yield: 1 drink

For more info on the Sazerac cocktail you can go here and here.

05Aug2009

Hubig’s Pies!

Post Author: Terrance Pitre

As a kid, I grew up eating Hubig’s Pies, as did my parents and my parent’s parents.  I got a major craving for them after reading this story from the New Orleans magazine The Gambit.  Now that I live in New York City, it’s difficult for me to get my hands on this tasty treat, but luckily I have a good friend who did me a huge favor and sent me these (minus the one apple pie I couldn’t wait to eat):

Hubig’s Pies

Check out this great video by writer Katie Van Syckle and director Bob Weisz on how Hubig’s Pies are made:

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