Shredded rotisserie chicken, olives, sautéed onions and bell pepper, and crispy soppressata are topped with cooked saffron rice and baked for this cozy recipe inspired by the Portuguese rice dishes ...

Thirty-five years after opening his first restaurant, Emeril Lagasse is letting the next generation, his son E.J., lead the kitchen. Growing up, Emeril Lagasse found his calling in the kitchen by ...

Growing up, Emeril Lagasse found his calling in the kitchen by cooking alongside his mother, Hilda. Arms barely reaching the counter, he would peel vegetables from their small backyard garden—about as ...