Thirty-five years after opening his first restaurant, Emeril Lagasse is letting the next generation, his son E.J., lead the kitchen, as well as take note from their Portuguese heritage for a new ...

Andrea Fraquelli was 19, working at a restaurant in Paris, when he noticed how many other eateries in the city offered only ...

Cannellini beans add protein and fiber to make this dinner filling while fresh dill, parsley and a squeeze of lemon provide ...

The subject of fish is deeply personal for the Minnesota chef, television host and author, who joins forces with Barton Seaver and Fed by Blue conservation group.

A local entrepreneur cut the ribbon on her new business, bringing a little bit of Puerto Rico and the Dominican Republic to Erie. A new restaurant, called Empanissah, opened Sunday afternoon in ...