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" If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful. "
Emeril Lagasse
Good
Simple
Pasta
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" When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan. "
Emeril Lagasse
Find
Apple
Bold
" 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
Food
Great
Mom
" Mom ran the house, so we grew up Portuguese. "
Emeril Lagasse
Grew
Up
Ran
" 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
Up
Vegetables
Love
" I came here because the city has a tradition and is a very respected food city. "
Emeril Lagasse
Tradition
Food
Because
" 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
Vegetables
Eat
Top
" I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. "
Emeril Lagasse
Cooking
School
Pay
" You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil. "
Emeril Lagasse
Cooking
Good
You
" Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. "
Emeril Lagasse
Doing
Food
Moving
" 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
You
Fruit
Great
" I don't limit myself. "
Emeril Lagasse
Limit
Myself
" You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me. "
Emeril Lagasse
Body
Try
You
" I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day. "
Emeril Lagasse
Ice Cream
Fruit
Eat
" 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
Spice
Always
Show
" 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
Day
Run
Great
" Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. "
Emeril Lagasse
Up
Growing Up
New
" My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. "
Emeril Lagasse
Memory
High
Favorite
" Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors. "
Emeril Lagasse
Because
Colors
Great
" Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. "
Emeril Lagasse
Life
You
Things Happen
" We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community. "
Emeril Lagasse
Farm
New Orleans
Want
" 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
Mean
Food
Bed
" 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
Cooking
Cool
People
" If somebody has a chance to put my food in their mouth, that tells the story. "
Emeril Lagasse
Mouth
Somebody
Story
" You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week. "
Emeril Lagasse
You
Doing
Eating
" 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
Day
Work
Time
" 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
Fish
Family
Farmer
" You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about. "
Emeril Lagasse
Together
You
Restaurant
" I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance. "
Emeril Lagasse
Balance
Me
Life
" 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
Cooking
Memories
Mom
" My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed. "
Emeril Lagasse
New York
Office
New