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 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
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top. Emeril Lagasse eatkidlot 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
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything. Emeril Lagasse cleanlinessimportantkid Change image and share on social
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do. Emeril Lagasse eatedamamekid Change image and share on social
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 their own challenges. It's back to cooking. And it's real cooking. Emeril Lagasse backchallengecook Change image and share on social
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit. Emeril Lagasse bitecomplexitydish 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
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
