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, Portuguese and French Canadian. There's a lot going on there. Emeril Lagasse backgroundbasecanadian share on social
We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about. Emeril Lagasse afternoondinnereat share on social
I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. Emeril Lagasse dayfoodgreat 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
