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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!

Emeril went on Jim Cramer’s Mad Money last night to discuss his new restaurant, Emeril’s Chop House and the state of the economy.

Emeril describes an easy sauce to accompany grilled fish, vegetables and more during a live on-air cooking demonstration in the SIRIUS XM Studios.

Hey guys, Emeril here. I had a great time on GMA this morning cooking my Easter Feast.  Just in case you missed it, here’s some video clips and recipes for your enjoyment.

Here’s me introducing the new recipe section on GMA’s website:

Emeril’s Easter Feast Recipes

• Spiced Honey & Lemon Baked Ham
• Smashes Potatoes with Sour Cream & Chives
• Roasted Asparagus with Tarragon & Mint

You can all of my recipes and more on the newly revamped ABCNews.com recipes section.

Emeril’s New Orleans, the flagship restaurant of the fleet, has just been nominated for the “Outstanding Service” award from the James Beard Foundation!

Congratulations and good luck!!!

 

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Picture 1 from 20: These tasty antipasto skewers made a great pre-game snack.

I love football and I love cooking, so I was really excited about putting together a game day menu for Super Bowl Sunday.  I had some family and friends over to join me for the big game and for some delicious food.  A lot of us are dieting these days, so I tried to keep the recipes on the lo-cal side.  I made sure to include fresh vegetables into almost every dish and used cooking methods like stir-frying and baking.  Here are some pictures of the festivities so you guys can see.  Enjoy!  

 

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Picture 1 from 13: And the next...

Wow, folks, I’ve got to tell you — December 6, 7, and 8th were big days for me and my Culinary Team. Our bimonthly visit to the Home Shopping Network brought us to St. Petersburg, Florida, where we cooked for days in support of the “Today’s Special” airing of my T-fal electric deep fryer. My Culinary Team begins weeks before each of these visits, deciding on seasonally appropriate menus for the airing and pairing specific dishes with each product. Then, everyone travels to St. Pete and makes it happen! It’s a whirlwind kind of experience – little sleep and lots of cooking, cooking, cooking, as there’s never enough food as far as the camera is concerned. See for yourself!

So, the verdict is in–I will be relocating my sweet tooth to our flagship location, Emeril’s Restaurant, on Tchoupitoulas Street in the Central Business District. This is where I spent the first six months of my career in the company, before moving to Emeril’s Delmonico, in the Lower Garden District, so it feels a lot like coming home.

The new executive chef, David Slater (who took over on the first of this year), is a dear friend of mine, and I absolutely cannot wait to get back in the kitchen with him. We have lots of really great new menu items to test out, so please stop by and let us know what you think!

(And for those of you who are feeling a slight panic—not to worry; the banana cream pie is not going anywhere!)

CHICAGO — Chef-restaurateur Emeril Lagasse, whose culinary skills, engaging smile and “BAM!” persona have made him one of the most recognizable culinary celebrities, has been selected as the 2006 inductee into the Nation’s Restaurant News MenuMasters Hall of Fame.

The television personality-author-restaurateur was honored on May 20 during the MenuMasters Awards ceremony at the Drake Hotel here. MenuMasters winners in a range of other special culinary categories also will be recognized at the ceremony.
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Come August 29th, Emeril’s Atlanta will celebrate it’s one-year anniversary. Located in the Alliance Center in Buckhead, it was designed by the Rockwell Group. Emeril’s Atlanta occupies a ground floor space of 9,500 square feet and seats 225 patrons. The restaurant is an infusion of warm Emeril-style Southern hospitality. Design highlights include a sparking glass wine tower which displays 9000 bottles of wine in temperature controlled conditions, a food bar with a signature spice frame surround, and an expo kitchen.
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