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 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
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
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
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'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
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
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
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
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
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
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
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice… — 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
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
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
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
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
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
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
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
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
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
I had these recipes that say do this, do that. Who MAKES these rules? — 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 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 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
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 Image
I'm not impressed with presidents. I have met a few, but I'm not impressed with them. — 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 been to… — 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 it or… — Emeril Lagasse Copy Share Image
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 Image
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 Image
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 Image
