Using a vegetable peeler, remove the zest from 1 orange in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the ...

1. Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the ...

Three types of cold cuts, provolone cheese, and a briny olive salad come together in this classic New Orleans sandwich. Emeril Lagassé is an American celebrity chef, restaurateur, television ...