Food is very representative of a city's culture. In order to really get to know a place and the people, you've got… — Emeril Lagasse Copy Share Image
Cooking is so popular today because it's the perfect mix of food and fun. — Emeril Lagasse Copy Share Image
I had these recipes that say do this, do that. Who MAKES these rules? — Emeril Lagasse Copy Share Image
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. — Emeril Lagasse Copy Share Image
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. — Emeril Lagasse Copy Share Image
Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun… — Emeril Lagasse Copy Share Image
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods. — Emeril Lagasse Copy Share Image
I came here because the city has a tradition and is a very respected food city. — Emeril Lagasse Copy Share Image
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food… — Emeril Lagasse Copy Share Image
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a… — Emeril Lagasse Copy Share Image
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and… — Emeril Lagasse Copy Share Image
When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky… — Emeril Lagasse Copy Share Image
If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta,… — Emeril Lagasse Copy Share Image
I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I… — Emeril Lagasse Copy Share Image
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a… — Emeril Lagasse Copy Share Image
I've been very fortunate, because I've cooked for a lot of actors and actresses and musicians. I've cooked for presidents and I've… — Emeril Lagasse Copy Share Image
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends… — Emeril Lagasse Copy Share Image
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking.… — Emeril Lagasse Copy Share Image
You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with… — Emeril Lagasse Copy Share Image
My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm… — Emeril Lagasse Copy Share Image
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the… — Emeril Lagasse Copy Share Image
When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach… — Emeril Lagasse Copy Share Image
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my… — Emeril Lagasse Copy Share Image
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. — Emeril Lagasse Copy Share Image
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients. — Emeril Lagasse Copy Share Image
If somebody has a chance to put my food in their mouth, that tells the story. — Emeril Lagasse Copy Share Image
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it… — Emeril Lagasse Copy Share Image
Food that's beautiful to look at seems to taste better than food that isn't. — Emeril Lagasse Copy Share Image
We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat… — Emeril Lagasse Copy Share Image
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to… — Emeril Lagasse Copy Share Image
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure… — Emeril Lagasse Copy Share Image
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes… — Emeril Lagasse Copy Share Image
I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced.… — Emeril Lagasse Copy Share Image
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah,… — Emeril Lagasse Copy Share
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. — Emeril Lagasse Copy Share
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing… — Emeril Lagasse Copy Share
I'm not impressed with presidents. I have met a few, but I'm not impressed with them. — Emeril Lagasse Copy Share
I've been very fortunate, because I've cooked for a lot of actors and actresses and musicians. I've cooked for presidents and I've been to… — Emeril Lagasse Copy Share
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or… — Emeril Lagasse Copy Share
I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and… — Emeril Lagasse Copy Share
The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right… — Emeril Lagasse Copy Share
I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his… — Emeril Lagasse Copy Share
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin… — Emeril Lagasse Copy Share
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and… — Emeril Lagasse Copy Share
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. — Emeril Lagasse Copy Share
