34 Restaurant & Bar is a family affair. It’s a project Lagasse worked on with his son, E.J., who is also a chef and the co-owner of the restaurant.

2 1/2 pounds butternut squash—peeled, seeded and cut into 1-inch dice. 3 tablespoons extra-virgin olive oil. Salt and freshly ground pepper. Freshly grated nutmeg ...

Related: Oysters Rockefeller 1994 - 2007: Audiences get to know the Essence of Emeril. Thanks to streaming TV, watching Emeril's evolution over the past 30 years is a click away. In a Season 1 ...

1/4 cup olive oil; 8-10 cloves of garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 pound spicy Italian sausage links, casings removed and broken into small pieces ...

Lagasse left in 1990 to open Emeril’s, ... We eat a lot of just simple pasta dishes. ... That meeting is when we created Essence of Emeril.

1985: Emeril debuts in Food & Wine . F&W first spotlighted Lagasse in a 1985 feature on the legendary Commander’s Palace.It was five years into Lagasse’s tenure, and doyenne-owner Ella Brennan ...

Y ou may know Emeril Lagasse's face, flair and food from your mom or aunt's TV screen back in the 1990s. Although he remains a popular celebrity chef even now, his heyday may have been three ...

Emeril Lagasse is synonymous with New Orleans dining. Lagasse famously joined the legendary Commander's Palace as an executive chef, opened his flagship restaurant Emeril's in 1990, and brought ...

I usually order the chicken or pasta option; I never order the fish or beef. Lagasse poured his childhood and heritage into the menu at 34 Restaurant & Bar alongside E.J., who took over Emeril's ...