"This is a perfect Yorkshire Pudding recipe except that I wouldn't drain any beef fat from the pan (except to add to the batter) unless your roast was exceptionally fatty. The more beef fat in a Yorkshire Pudding, the better! Why does FN insist their chefs be health concious?

"One of my wife's favorite things that I make and every time I make it everyone goes gaga for it. Everyone wants the recipe, too. Absolutely perfect soup. One tip: Don't make the mistake that I once did of using pre-cubed squash pieces instead of whole butternut squash. The taste is completely different and nowhere near as good. It's a bit of a hassle to scoop-out the squash but well worth the effort.
One of our favorite dishes. Bravo, Emeril!

"Absolutely perfect carbonara! You won't find it in an American restaurant made in this style since it involves raw egg yolk. As long as you use a really good bacon or pancetta and real parmigiano reggiano this recipe is pretty easy to make and will wow your guests if they're only used to cream-based, Americanized crap. Add a smidge of kosher salt and use a coarse grind pepper to fully bring out the flavor. Really awesome stuff!