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
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends,… — 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.… — Emeril Lagasse Copy Share Image
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many… — Emeril Lagasse Copy Share Image
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any… — Emeril Lagasse Copy Share Image
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't… — Emeril Lagasse Copy Share Image
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom,… — Emeril Lagasse Copy Share Image
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like… — Emeril Lagasse Copy Share Image
Home base is the support system where we have a culinary team, my own writers because of the shows and the books… — Emeril Lagasse Copy Share Image
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and… — Emeril Lagasse Copy Share Image
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled… — Emeril Lagasse Copy Share Image
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on… — Emeril Lagasse Copy Share Image
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed… — 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
