The father-son duo is sharing a midday pick-me-up meal. “The piri piri sauce gives this dish depth and a hint of heat, while the lemony poaching liquid adds light, fresh notes,” says Emeril, who ...

1. Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat ...

If you're a longtime fan of Emeril Lagasse—his food, his cookware, his restaurants, his television shows—the chef's new book, Essential Emeril, out today, will be an essential addition to your library ...

Bring a large pot of salted water to a boil and cook the linguine until al dente, about 9 minutes. While the pasta is cooking, toss the shrimp with the Essence or creole seasoning in a medium bowl.

Before there were Food Network icons and cultish produce, before farm-to-table was a philosophy and cake decorating became a competitive sport, there was Emeril Lagasse. And his is a life story best ...