We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate. Emeril Lagasse beginbuildfoundation Change image and share on social
I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am. Emeril Lagasse agassiandreback share on social
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. Emeril Lagasse conservatorycookend Change image and share on social
Mom ran the house, so we grew up Portuguese. Emeril Lagasse growhousemom Change image and share on social
I came here because the city has a tradition and is a very respected food city. Emeril Lagasse cityfoodrespect Change image and share on social
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays. Emeril Lagasse bagcubefreeze share on social
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them. Emeril Lagasse cookdeliciousgrow Change image and share on social
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods. Emeril Lagasse addchunkcoal Change image and share on social
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that. Emeril Lagasse agebackbant share on social
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil. Emeril Lagasse citrusdrizzleextra share on social
