Emeril's Favorites Contest: Day Two

The tent at JBF's Chefs & Champagne. With Saturday's Chefs & Champagne now mere days away, we're celebrating by giving away an Emeril™ by T-fal® slow cooker! In case you missed yesterday's full rundown of the contest, here's the deal: we'll be asking a different question about the event's honoree, Emeril Lagasse, each day of this week. If you correctly answer any of the five questions in our comments section, you'll be eligible to win! Here's today's question: where does Emeril like to travel abroad?

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Recipe: Emeril Lagasse's Shrimp Rémoulade

Classic Creole Shrimp Rémoulade Like so many dishes that belong to the steamy and soulful cuisine of New Orleans, shrimp rémoulade can vary from kitchen to kitchen, with different cooks staying steadfast in their faith to their own tried-and-true preparations. In this piquant version from Emeril Lagasse, the classic condiment gets kicked up a notch with the additions of paprika, cayenne, and Worcestershire sauce. Get the recipe here, or taste it straight from Emeril himself at this Saturday's Chefs & Champagne® New York.

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Emeril's Favorites Contest: Enter to Win an Emeril™ by T-fal® Slow Cooker!

Emeril Lagasse It’s time to pull the tents out of storage and polish our Champagne flutes—Chefs & Champagne® New York is almost here! Chefs & Champagne New York, the James Beard Foundation’s annual summer tasting party in the Hamptons, features flowing bubbly, the wines of Wölffer Estate Vineyard, and culinary offerings from a select group of more than 30 fine chefs, many from JBF Award–winning restaurants. There will also be a silent auction of fantastic culinary and travel packages to raise money for JBF (we're already accepting bids online!), and the 2011 recipient of the Christian Wölffer Scholarship for wine and food studies will be announced as well. This year’s event will honor the great Emeril Lagasse, a beloved chef who made cooking fun with his popular TV show

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Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

Bacon with Pineapple Jus and Bacon-Salted Peanuts David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

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Recipe: Chilled Tomato Soup

Chilled Heirloom Tomato SoupThis crisp and bright tomato soup from Benoit’s Pierre Schaedelin was a huge hit at Chefs & Champagne—and it will be a huge hit at home once you see how easy it is to make. We recommend using heirloom tomatoes: the soup’s heat-free preparation will preserve the knockout flavor of those bulbous beauties.

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Recipe: Mini Lobster Rolls

Marc Murphy's Mini Lobster Rolls Want a taste of the ocean that doesn't come with a sunburn or sand in your bathing suit? Make a plate of Marc Murphy's adorably pint-sized lobster rolls. His version is decidedly pro-mayonnaise, mixing the condiment with roasted garlic, tarragon, and Old Bay seasoning. We think it could convert even the staunchest members of the pro-butter camp.

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