Author: Emeril Lagasse

Morning

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

Emeril Lagasse

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

Mom

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom and when I was 12 I started getting real serious about cooking.

Emeril Lagasse

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom and when I was 12 I started getting real serious about cooking.

Home

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

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.

Future

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

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.

Food

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

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.

Food

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

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.

Food

My Food Network shows 'Emeril Live' and 'Essence of Emeril' are not in production right now but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people so it's just a matter of time before I do something new.

Emeril Lagasse

My Food Network shows 'Emeril Live' and 'Essence of Emeril' are not in production right now but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people so it's just a matter of time before I do something new.

Food

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

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?

Food

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

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.

Food

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

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.