Emeril Lagasse tosses pasta with sausage, butternut squash, sage and pecans for a terrific, hearty dish.

From his early days at Commander’s Palace to becoming the “Elvis of food” according to Guy Fieri, Emeril Lagasse helped define modern American cuisine. Food & Wine looks back on his legacy ...

Emeril Lagasse made his Food & Wine debut in 1985, and the rest is such delicious history.

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 ...

What I wasn’t expecting, though, is the simple ingredient Lagasse uses to take his burgers over the top. Emeril Lagasse’s Secret to the Best Burgers Lagasse serves all kinds of burgers at his ...

Emeril Lagasse discusses the reopening of his flagship restaurant and his new venture into modern Portuguese cuisine.

Lagasse’s big break came when he launched his own restaurant, Emeril’s, in New Orleans in 1990, which quickly gained acclaim. The chef’s dynamic personality led to numerous television appearances, ...

Need an excuse to take a road trip from New England to New Orleans? You've got it. Emeril Lagasse's SouthCoast-inspired restaurant has opened its doors.