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An exciting day here on Tchoupitoulas Street! Thank you @michelinguide for this incredible honor. ⭐️⭐️

An exciting day here on Tchoupitoulas Street! Thank you @michelinguide for this incredible honor. ⭐️⭐️

An exciting day here on Tchoupitoulas Street! Thank you @michelinguide for this incredible honor. ⭐️⭐️

An exciting day here on Tchoupitoulas Street! Thank you @michelinguide for this incredible honor. ⭐️⭐️

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

E.J. Lagasse originally thought his father was famous because he was a cartoon gator.

Not Food Network.
Not “Bam!”
Not the restaurants.

Emeril Lagasse voiced one of the alligators in The Princess and the Frog, and young E.J. had the perfect reaction.

“I was like, yeah, that’s cool, I guess you’re a gator, man. Sick.”

Now E.J. is 22, leading Emeril’s in New Orleans, and carrying two Michelin stars into the next chapter of one of America’s most iconic restaurant families.

But this is not a story about copying Emeril. It is about E.J. building his own standard.

“A famous last name gets you watched. It does not get you forgiven.”

Read the full article on E.J. Lagasse, Emeril’s New Orleans and the future of Louisiana fine dining.

#EJLagasse #EmerilsNewOrleans #MichelinGuide

We got a good one for Sunday Supper tonight.

Gingered Short Ribs and Carrots

2 tablespoons sugar
2½ teaspoons Chinese five spice powder
1 tablespoon kosher salt plus 2 teaspoons
¾ teaspoon freshly ground black pepper
½ teaspoon Chinese dry mustard
4 pounds beef short ribs
2 tablespoons canola oil
1 pound carrot cut into 3-inch lengths
1 large onion cut into large chunks
1 medium green bell pepper cut into 1-inch wide strips
1 medium red bell pepper cut into 1-inch wide strips
Emeril’s Original Essence, to taste
4 tablespoons chopped fresh ginger
4 tablespoons chopped garlic
4 tablespoons soy sauce
1 ½ cups beef broth
1 teaspoon crushed red pepper or 2 whole dried red peppers
¼ cup cornstarch (optional, see note below*)
1 bunch green onions, cut into 3-inch lengths
Steamed Jasmine rice, for serving

Combine the sugar, Chinese five spice powder, the 1 tablespoon salt, the black pepper, and the mustard in a large bowl.Add the ribs and toss well until evenly coated with the spice mixture.Cover with plastic wrap and refrigerate overnight. Season the short ribs with the remaining teaspoon of salt.

Preheat the oven to 325 degrees F. Heat a large Dutch oven over medium heat and add the canola oil.

Add the ribs to the pan and cook until some of the fat is rendered and the ribs are nicely browned on all sides. Transfer to a rack and set aside.

Add the carrots, onions, and bell peppers to the drippings in the pan and season with salt, pepper, and Essence. Add the ginger and garlic to the pan and cook until fragrant, then return the ribs to the pan and nestle them down into the vegetables. Add the broth and the crushed red pepper to the pan, bring to a gentle simmer, then transfer to the oven and cook until ribs are fork tender, usually about 3 to 3 ½ hours.

Remove from the oven (skim any excess fat from the top of the drippings and thicken sauce as described below if a thicker sauce is desired*). Stir in the green onions.Taste and adjust the seasoning if necessary, then serve the short ribs and vegetables in bowls with steamed rice.

Yield: 4 to 6 servings

Today’s incredible #AAPA26 Main Stage event was something to remember! 💙 Chef Emeril Lagasse joined the Wellness Kitchenista Jessica DeLuise, MHS, PA-C, CCMS for a live cooking demonstration and discussion centered on the role that nutrition and culinary education can play in supporting lifelong wellness.

They were joined by a youth participant from Emeril Foundation’s program, “Emeril’s Culinary Garden & Teaching Kitchen,” for a high-energy session giving PAs practical cooking techniques, strategies, and motivational tools to bring back to their patients! 🥗

Today’s incredible #AAPA26 Main Stage event was something to remember! 💙 Chef Emeril Lagasse joined the Wellness Kitchenista Jessica DeLuise, MHS, PA-C, CCMS for a live cooking demonstration and discussion centered on the role that nutrition and culinary education can play in supporting lifelong wellness.

They were joined by a youth participant from Emeril Foundation’s program, “Emeril’s Culinary Garden & Teaching Kitchen,” for a high-energy session giving PAs practical cooking techniques, strategies, and motivational tools to bring back to their patients! 🥗

Today’s incredible #AAPA26 Main Stage event was something to remember! 💙 Chef Emeril Lagasse joined the Wellness Kitchenista Jessica DeLuise, MHS, PA-C, CCMS for a live cooking demonstration and discussion centered on the role that nutrition and culinary education can play in supporting lifelong wellness.

They were joined by a youth participant from Emeril Foundation’s program, “Emeril’s Culinary Garden & Teaching Kitchen,” for a high-energy session giving PAs practical cooking techniques, strategies, and motivational tools to bring back to their patients! 🥗

Today’s incredible #AAPA26 Main Stage event was something to remember! 💙 Chef Emeril Lagasse joined the Wellness Kitchenista Jessica DeLuise, MHS, PA-C, CCMS for a live cooking demonstration and discussion centered on the role that nutrition and culinary education can play in supporting lifelong wellness.

They were joined by a youth participant from Emeril Foundation’s program, “Emeril’s Culinary Garden & Teaching Kitchen,” for a high-energy session giving PAs practical cooking techniques, strategies, and motivational tools to bring back to their patients! 🥗

Today’s incredible #AAPA26 Main Stage event was something to remember! 💙 Chef Emeril Lagasse joined the Wellness Kitchenista Jessica DeLuise, MHS, PA-C, CCMS for a live cooking demonstration and discussion centered on the role that nutrition and culinary education can play in supporting lifelong wellness.

They were joined by a youth participant from Emeril Foundation’s program, “Emeril’s Culinary Garden & Teaching Kitchen,” for a high-energy session giving PAs practical cooking techniques, strategies, and motivational tools to bring back to their patients! 🥗

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

BAM! 🔥 This culinary superstar needs no introduction, and we couldn’t think of a more iconic person to launch our new Awards series exploring how past winners’ careers have grown since they took home the medallion.

After @emeril won his first James Beard Award® in 1991, he went on to become a beloved household name. ➡️ Swipe to see some of his incredible career milestones that highlight his impact on the industry and beyond.

Beautiful wife. Beautiful life. Cheers to 26 years. Happy anniversary @aldenlagasse. 🥂

Beautiful wife. Beautiful life. Cheers to 26 years. Happy anniversary @aldenlagasse. 🥂

Beautiful wife. Beautiful life. Cheers to 26 years. Happy anniversary @aldenlagasse. 🥂

Beautiful wife. Beautiful life. Cheers to 26 years. Happy anniversary @aldenlagasse. 🥂

Beautiful wife. Beautiful life. Cheers to 26 years. Happy anniversary @aldenlagasse. 🥂

Sunday Supper: Dessert edition.Make this for Mom! 🍓

Ponchatoula Strawberry Shortcakes

1 pound fresh strawberries, preferably locally grown, hulled and sliced
1 teaspoon freshly squeezed lemon juice
¼ cup granulated sugar, or more to taste (will depend on the sweetness of the berries)
1 to 1 ½ cups lightly sweetened whipped cream, for serving
4 to 6 storebought (or homemade) shortcakes, for serving

Place the strawberries in a nonreactive mixing bowl and add the lemon juice and sugar. Toss to coat well, then set aside to macerate for at least 10 minutes. Strawberries will release their liquid and form a syrup as the sugar dissolves. When the sugar is completely dissolved, taste the strawberries and add more sugar to taste (if necessary).

Dollop some of the whipped cream onto the shortcakes, top with the strawberries, and then finish with more whipped cream as desired.

Makes 4 to 6 servings

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Today we celebrate the Moms. I’m one lucky and grateful man. Happy Mother’s Day.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Make sure Mom is eating good this weekend.

Check the link in my bio for some Mother’s Day inspiration.

Right from the garden! What should I cook? 🥬

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Fiesta all day! Happy Cinco de Mayo, folks.

Check the link in my bio for some recipes to kick up your celebration!
🪇🪅🌮

Now that’s a smokin’ Sunday Supper.

Trout Almondine with Brabant Potatoes

Neutral oil, such as canola or vegetable oil, as needed
Four (4- to 6-ounce) speckled trout fillets, skin removed
Essence, to taste, or other Creole seasoning
1 ½ cups all-purpose flour
1 cup sliced almonds
½ cup dry white wine
3 tablespoons Worcestershire Sauce
Juice of one lemon, about 2 tablespoons (seeds removed)
8 tablespoons cold butter, diced
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley leaves
Brabant Potatoes, for serving (optional)

Set a large nonstick sauté pan over medium heat and add enough of the oil to coat the bottom of the pan. Season the fish fillets on both sides with Essence.

Place the flour in a shallow flat baking dish or plate (large enough to accommodate the fillets) and dredge the fillets lightly in the flour so that they’re thoroughly coated on both sides.

When the oil is hot, add the fillets and cook until golden on both sides and fish flakes easily; take care not to overcook, these thin fillets cook quickly! Remove the fish from the pan and set on a paper-towel lined plate; set aside.

Wipe out the skillet and add the almonds, tossing or stirring with a wooden spoon until they’re golden and very fragrant. Add the white wine, lemon juice, and Worcestershire Sauce and cook until the liquid reduces by two-thirds. Add the butter and stir constantly until the butter is incorporated and the sauce is thickened and velvety; do not allow the sauce to boil or it will break. Season with salt and pepper to taste. Remove from the heat and stir in the parsley.

Serve the fillets, over Brabant Potatoes if desired, with the sauce spooned over the fish.

Yield: 4 servings