is to diners – a “lack of care” may mean anything. Diners are short-order type places, Wolfgang Puck or Julia Child is not in the kitchen arranging things with a delicate hand, Emeril Lagasse is not standing...

Everyone has their own style of cooking chiles. All of them are great, especially with New Mexico chile. Go to FoodTV.com and write in ‘green chile stew’. There are 2 or 3 by Bobby Flay and my favorite is Emeril...

I think Tyler Florence was fourth “star” on that show. It has always been the “chef and clueless person” format with Emeril Lagasse being the first chef back in 93.

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and over doesn’t make it so! Personally, I’m going to trust Eric Ripert, Emeril Lagasse and Tom Colicchio’s judgment over yours.

recipes. Hmmmmmmm, I thought, maybe I should read the reviews. Wow! They were awful! Words like “inedible” “so salty I had to throw it out” “Yuk” . Stopped dead in my tracks and started...

countries Then maybe spend 2 days in LAS VEGAS trying a variety of output from famous chefs who have opened up shop...Joel Robuchon, Bobby Flay, Emeril Lagasse, Guy Savoy, etc etc etc. Hit up Houston, TEXAS for BIG MEAT, BBQ,...

Hi epop, Servorg, Don’t get me wrong. I don’t need every Itamae to be the Japanese equivalent of Emeril Lagasse; that’s not what I was implying (if it came off that way, apologies), nor did I ever say I wanted...

). But two that seem to me to be consistently diligent about safety, and who use their platforms to teach the viewer about it, are Giada DeLaurentiis (sp) and Emeril Lagasse, two of the professionally trained chefs. (Not saying...

I think the negative responses to Alice Waters have to do with her pristine vision and her refusal to realize that most must compromise, that the perfect is the enemy of the good. She got into a disagreement with Emeril Lagasse...

Just remembered this one – love the bbq sauce! http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-baby-back-ribs-with-homemade-barbecue-sauce-and-smashed-potato-salad-recipe/index.html

isn’t that scallop preparation “angels on horseback”? oops, no, that is oysters. scallops is “devils on horseback”.... http://www.foodnetwork.com/recipes/emeril-lagasse...

I’m not sure why you’re holding this particular yardstick up to Alton Brown, but not to others. There is absolutely no denying that Emeril Lagasse is an extremely knowledgeable chef, yet he makes blunders in...

she’s gonna have to get a (little) stash there. ;-). but tell her she should almost always find the ingredients for spaghetti carbonara late at night in your place. http://www.foodnetwork.com/recipes/emeril-lagasse

became a “taco quest” :) What I remember most about New Orleans (mid '90s) was brunch at Commander’s Palace and touring Emeril Lagasse's kitchen at his first restaurant. A more recent trip to Sicily was preceded...