Emeril Lagasse

21/06/2026

Happy Father’s Day! I’m taking the day off and enjoying Hawaii. Here’s a Sunday Supper from the archives that Dad will love!

https://www.emerils.com/131628/ridiculously-tender-spare-ribs-creamy-brussels-sprouts-slaw

19/06/2026

18/06/2026

Back in the kitchen with my buddy Troy "Trombone Shorty" Andrews & Orleans Avenue cooking up some chicken and waffles. Did y’all know Louisiana Fish Fry Products makes a dynamite chicken fry?

Fried Chicken and Buttermilk Waffles

CHICKEN:
1 (3 1/2 pound) fryer chicken, cut into 8 or 10 pieces
1 ½ cups Louisiana Fish Fry Seasoned Chicken Fry
Vegetable oil, as needed for frying

BUTTERMILK WAFFLES:
1 ¾ cups cake flour
3 tablespoons sugar
2 tablespoons yellow cornmeal
½ teaspoon baking soda
1/2 teaspoon salt
2 cups well-shaken buttermilk
2 large eggs
½ teaspoon vanilla extract
8 tablespoons butter, melted
Unsalted butter, for serving
Maple syrup, for serving

Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.

Rinse the chicken under cold running water and do not dry; leave wet. Add the Louisiana Fish Fry Seasoned Chicken Fry to a large sealable bag. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.

Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Keep warm while you make the waffles.

Waffles: Preheat a waffle iron and lightly grease. Sift the dry ingredients into a large mixing bowl.

In a separate bowl, whisk together the buttermilk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and mix well but do not overmix.

Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and, if desired, top with a slice of butter, and serve with the fried chicken and maple syrup.

Yield: 4 servings

01/06/2026

Sunday supper turned Monday lunch. Oh yeah, babe!

Roasted Chicken Salad
 
2 cups diced leftover roast chicken
1 or 2 ribs roasted celery (from roasting chicken), sliced crosswise
¼ cup diced or sliced roasted onion (from roasting chicken)
1 roasted carrot, sliced crosswise (from roasting chicken)
2 cloves roasted garlic, smashed
1/3 cup mayonnaise, or to taste
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
Bibb lettuce leaves, washed and dried, for serving
Cherry tomatoes, halved, for garnishing
Chopped fresh herbs, for garnishing, optional (such as chives, basil, or thyme)
 
Combine the chicken, celery, onion, carrot, garlic, mayonnaise, and mustard in a medium bowl. Season with salt and pepper to taste.
 
Serve chicken salad on top of lettuce leaves and garnish with the tomatoes. Sprinkle with fresh herbs if desired.
 
Yield: About 3 cups, 2 servings

31/05/2026

This Sunday Supper couldn’t be any simpler. Happy Sunday, folks.

Simple Roast Chicken

¼ cup extra virgin olive oil, or as needed
2 medium Idaho potatoes (about 1 1/2 pounds), peeled and cut into 1-inch wedges
3 medium carrots, peeled
4 medium celery ribs, trimmed
1 medium yellow onion, peeled and quartered (halved if small)
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon Essence
1 broiler chicken (about 3 1/2 pounds), giblets and cavity fat removed, rinsed well and patted dry
One lemon, halved
3 cloves garlic, peeled
3 sprigs thyme
1 bay leaf

Position oven rack in center of oven and preheat the oven to 425°F.

Drizzle 2 tablespoons of the oil over the bottom of a large nonstick roasting pan and make a “rack” for the chicken by spreading the celery, carrots, potatoes, and onions in one layer along the bottom of the pan. Season the vegetables with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and 1 teaspoon of the Essence.

Place the chicken on top of the vegetables and season well on all sides with the remaining salt, black pepper, and Essence. Squeeze the lemon halves all over the chicken. Place the garlic, thyme sprigs, and bay leaf inside the chicken cavity. Drizzle the remaining oil over the chicken.

Roast the chicken for 20 minutes, then reduce the oven temperature to 375°F and continue to cook until the skin of the chicken is crisp and deep golden brown, and an instant-read thermometer registers 160°F when inserted into the joint of the thigh and drumstick – usually 50 to 60 minutes longer, depending on the exact size of the chicken.

Using oven mitts or pot holders, remove the pan from the oven and let the chicken rest for at least 10 to 15 minutes before carving.

Using long tongs, carefully transfer the chicken to a cutting board. Carve the chicken into serving pieces.

Serve with the vegetables and pan juices.

Yield: 4 servings

30/05/2026

Wow. I’m honored and humbled for to be named number 20 on North America list and to be awarded the Icon Award. New Orleans, you were an incredible host.

29/05/2026

29/05/2026

A lot of you have been asking why I like to cook on Sundays…