I had these recipes that say do this, do that. Who MAKES these rules? Emeril Lagasse makereciperule Change image and share on social
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? Emeril Lagasse changeevolvefood Change image and share on social
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? Emeril Lagasse bedclockfood Change image and share on social
I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. Emeril Lagasse cakefeelfood 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 spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. Emeril Lagasse bigdadfarm Change image and share on social
If somebody has a chance to put my food in their mouth, that tells the story. Emeril Lagasse chancefoodmouth Change image and share on social
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 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
