This was the first Emeril Lagasse recipe published in The Times-Picayune, in a 1985 story when he had been head chef at Commander's Palace about a year and a half. This recipe, part of the local ...

1. Preheat oven to 375 degrees. 2. Prepare citrus crust: Blanch lemon, lime and orange zests in boiling water for 1 minute and drain. Combine zests with bread crumbs, melted butter, shallots, salt, ...

Pompano with Champagne Cream and Caviar was one of Dick Brennan Sr.'s favorite dishes. (Photo from Dick Brennan & Company) St. Patrick's Day was Dick "Dickie" Brennan Sr.'s favorite holiday and in ...

To make beurre rouge, in medium saucepan sauté shallots in 1 tablespoon butter until lightly browned. Add wine and juice. Reduce by 2/3 over high heat, until liquid measures about 1/3 cup. Add cream, ...