About Emeril Lagasse

Emeril Lagasse

Emeril Lagasse (yes, he of “BAM!” fame) is a chef, restaurateur, and best-selling author of nearly 20 cookbooks, including Emeril’s Kicked Up Sandwiches. He’s also the owner of more than a dozen restaurants across the country and the the host of the Cooking Channel’s The Originals with Emeril and Fresh Food Fast. Lagasse has also established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts and promote nutrition and healthy eating. Talk about kicking things up a notch….@emeril

A wire basket lined with parchment and filled with sweet and spicy bacon with a glass of beer on the side.

Sweet and Spicy Bacon

When this sweet and spicy bacon is missing from your life, happiness is missing from your life. And if fulfillment can be found in brown sugar and spice, don’t you owe it to yourself?

A blue and white bowl filled with shrimp and grits.

Southern Shrimp and Grits

Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.

Balsamic vinaigrette ingredients on a wooden cutting board, a bowl of olive oil, a bowl of balsamic vinegar, two cloves of garlic, peppercorns, and a pinch of sugar.

Balsamic Vinaigrette

Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.

A pot filled with shrimp shells and heads, all to make shrimp stock

Shrimp Stock

This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.

A pitcher and two glasses of watermelon limeade on a metal chair.

Watermelon Limeade

Taken neat, on the rocks, or with a stealth shot of tequila, we think you’ll find no fault with this drink that’s designed for the dog days of summer.