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
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. Emeril Lagasse bundlecontaincook share on social
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. Emeril Lagasse accountbasebook share on social
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. Emeril Lagasse freshhavelabel Change image and share on social
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills. Emeril Lagasse backchildcity 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
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. Emeril Lagasse backgroundbakeryfall Change image and share on social
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 have to take three days to do this. With planning, you can do a lot and really have quality food every day. Emeril Lagasse dayfoodframe share on social
I had these recipes that say do this, do that. Who MAKES these rules? Emeril Lagasse makereciperule Change image and share on social
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. Emeril Lagasse afraidcookfriend Change image and share on social