Lagasse offers recipes that will inspire cooks to utilize organic and locally-grown seasonal produce. The recipes are organized by growing season, and include helpful tips on canning and choosing naturally-raised meats and seafood.

In chef Emeril Lagasse's tribute to one-pot wonders, he shows there's nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril's Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate. Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy...

The celebrity chef presents seventy-five recipes from around the globe, along with cooking tips, safety precautions, and cultural background of select recipes.

Contains more than 125 recipes for all occasions, from Mardi Gras to New Year's Eve to the New Orleans Jazz Fest

A collection of easy-to-prepare party dishes provides for a wide range of celebrations, from tailgate parties and summer barbecues to weekend brunches and family holidays.

Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings. These shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts form the...

Four segments from shows broadcast on The Food Network. Patton Oswalt, the voice of Remy, looks on as Emeril Lagasse prepares ratatouille, Robert Irvine teaches kids that it's possible to be a chef at any age, and provides pointers about how to make cr©®pes at home; Rachel Ray and a young friend create chicken fingers; and Alton Brown shares the secrets and science behind mastering macaroni and cheese.