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How To Make Mayonnaise - Une Emulsion Froide - A Cold Emulsion

Today I am making mayonnaise with Jacques Pépin and Emeril Lagasse using the book The French Cook: Sauces by Holly Herrick. Emeril Lagasse has many exciting recipes for making mayonnaise. 851 more words


BAM! Let's kick it up a notch

It was a dozy Saturday mid-morning and Boyface and I were standing in our kitchen, chatting easily about what to make for dinner that evening. 1,409 more words


Podcast Episode #167 BBQ presents EMERIL COOKS FOR THE HOMELESS

This week on BBQ we dive deep into the pool of “Homelessness” in Los Angeles.Homelessness increased in the last year in the city and county of Los Angeles, leaving nearly 47,000 people in the streets and shelters despite an intensive federal push that slashed the ranks of homeless veterans by nearly a third. 150 more words

Rockandrolljunkie.com The Podcast

Cooking with Rachel & Laura

Early Saturday morning for most children meant cartoons and cereal. I was never a “normal” child so my mornings went much different. Most weekends I would climb out of bed still dressed from the day before, how I slept in jeans I don’t know, but I was one who woke around 9am. 607 more words


Flavours of Northern Italy - Parte Terza

This post comes as a continuation of the Flavours of Northern Italy – Seconda Parte

As a refresher for those who may or may not have read part two, my mum and I attended the LCBO’s Flavours of Northern Italy cooking class, hosted by… 745 more words


Emeril's Wonton Soup

Every New Years Eve my family and I end up ordering Chinese for dinner. It’s tradition. We kick back and relax while feasting on all kinds of Chinese food. 327 more words

Boudin, Bourbon & Beer 2016: Bigger Than Ever

This past weekend, we attended one of the biggest bashes on New Orleans’ event calendar: Emeril Lagasse’s Foundation Boudin, Bourbon & Beer. Boudin, Bourbon & Beer challenged more than 60 chefs from all over the country to make the tastiest dish they can with boudin. 399 more words

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