From his early days at Commander’s Palace to becoming the “Elvis of food” according to Guy Fieri, Emeril Lagasse helped define modern American cuisine. Food & Wine looks back on his legacy, his iconic muffuletta, and how his son E.J. is carrying the torch into a new culinary era.
Bohemian-Inspired Style for the Office
“I’m a girl from a good family who was very well brought up. One day I turned my back on it all and became a











