In Chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate. Read more »

Vegas Seven
May 5, 2011
By Xania Woodman

Seven reasons to lift up a glass

Also at the Palazzo, Emeril Lagasse’s Table 10 has just released its spring cocktail menu of 13 new drinks created by mixologist Max Solano, including the new signature cocktail, Hang “10,” which features Smirnoff Strawberry vodka, strawberry marmalade, POM pomegranate juice, fresh lime juice and brut sparkling wine for $15. Three award-winning cocktails also make their debuts, including the Genevrier Verte, South Beach Sling and Eau de Perfection.

Read the full Vegas Seven article.

Emeril prepares dishes from his latest cookbook “Farm to Fork” on Good Morning America for the perfect picnic.

Featured Recipes:

Learn more about Farm to Fork: Cooking Local, Cooking Fresh »

Farm to Fork: Cooking Local, Cooking Fresh brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year:

Farm to Fork is Emeril’s guide to help you explore the great local bounty: leafy greens, herb, milk, eggs, cheese, meats, fish, grains, homemade preserves and fresh fruit for every season.

Dig in to 15 flavorful chapters and 152 fresh, delicious recipes—

Read more »

World-renowned Chef Serves Up His First Burger Eatery in Historic Bethlehem

Bethlehem, PA (December 1, 2009) – Burgers And More by Emeril, the first-ever burger restaurant by world-renowned Chef Emeril Lagasse, has opened at the Sands Casino Resort Bethlehem. Burgers And More by Emeril – a play on Lagasse’s signature expression, BAM! – joins Emeril’s Chop House as the chef’s second restaurant at the Sands Bethlehem. Read more »

In his new book EMERIL 20-40-60: Fresh Food Fast, America’s beloved chef Emeril Lagasse helps bring fresh, delicious meals to the table in minutes.

Packed with 140 recipes and divided into three easy sections — it’s never been simpler to find the perfect dish to match even the most hectic schedule.

• 20 minutes to spare | Broiled Salmon with a Warm Tomato-Lemon Vinaigrette
• Craving a bit more BAM | Spicy Pork Wraps with Creamy Coleslaw
• Slow cooked taste in just under an hour | Roasted Turkey Breast with Bacon and Sage

Feeling the stress of the holidays with all of the shopping, cleaning, wrapping and entertaining? Preparing your very first holiday dinner? Escape from the holiday bustle with an easy and impressive feast — Bacon Braised Green Beans (25 minutes), or Buttermilk Mashed Potatoes (40 minutes), Roast Turkey Breast with Bacon and Sage (57 minutes) or Pork Loin with Apples and Prunes (60 minutes).

Read more »

TOP CENTRAL FLORIDA CHEFS TO APPEAR AT THE ORLANDO HOME SHOW

ORLANDO, Fla. (August 20, 2009) – Guests can work up an appetite as they stroll the floor at the Orlando Home Show, and the fantastic aromas wafting from the main stage area are bound to draw them in.  They will find some of the area’s top chefs whipping up specialties and serving culinary tips and tasty samples throughout the weekend on the ScottJosephOrlando.com Cooking Stage.  The home improvement extravaganza returns to the Orange County Convention Center September 18-20, 2009.

Emeril’s Tchoup Chop Chef de Cuisine Greg Richie

Gregory Richie of Emeril’s Tchoup Chop at the Loews Royal Pacific Resort, Bram Fowler of Journeys at Alaqua in Longwood, Scott Hunnel of Victoria & Albert’s at Walt Disney World Resort, Bruno Vrignon of Les Chefs de France in Epcot, John Tan of Park Plaza Gardens in Winter Park, and John Mooney of Highland Manor in Apopka are the culinary wizards hand-picked by Joseph to appear.  The former Orlando Sentinel food critic and brainchild behind Scott Joseph’s Orlando Restaurant Guide will host each demonstration with the insight, panache and wit that has made him the most trusted, reliable and comprehensive source of restaurant information in the region for more than 20 years. Read more »

Famed Chef Brings New Game Day Destination to the Las Vegas Strip

LAS VEGAS (August 6, 2009) – Chef Emeril Lagasse and The Palazzo today announced Lagasse’s Stadium – a ground-breaking new place to dine, watch and play – opening this fall at The Palazzo Resort-Hotel-Casino. Sports fans will be in the center of the action while enjoying Chef Emeril’s world-famous cuisine and warm hospitality in this new state-of-the-art venue. Read more »

Emeril Lagasse will be the featured guest on the YES Network’s latest episode of CenterStage, premiering Wednesday, July 29, at 11:00 pm ET, immediately following the network’s coverage of the Tampa Bay-Yankees baseball game.   On Wednesday’s show, taped in front of a studio audience, Emeril talks about his rise to stardom, his move to television, his restaurants and more.

CenterStage is the one-hour Emmy-nominated one-on-one interview show hosted by Michael Kay whose guests include the biggest names in sports and entertainment.

The YES Network is available throughout New York State and Connecticut and in parts of New Jersey and Pennsylvania on cable and on the television services provided by Verizon (FiOS) and AT&T (U-verse).   It is also available nationally on DirecTV (Channel 631), on Verizon and AT&T’s television services, and on select cable systems.  For more information on “CenterStage” on YES Network, please visit www.yesnetwork.com.

Orlando Sentinel
July 12, 2009
By Heather McPherson

Kitchen excels from start to finish

Emeril’s Tchoup Chop at Universal is not new to the Central Florida dining scene, but there is new talent in the kitchen. Greg Richie has garnered a following since 2000, when he opened Roy Yamaguchi’s Roy’s on Sand Lake Road.

Roy’s menu is Hawaiian fusion, a concept partially-embraced by Tchoup Chop, which has a broader Polynesian-Asian scope. Under Richie, the kitchen excels — from start to finish — as never before. Read more »