My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think its pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. Theres a lot going on there. – Emeril Lagasse
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking. – 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. – Emeril Lagasse
You know, for 300 years its been kind of the same. There are restaurants in New Orleans that the menu hasnt changed in 125 years, so how is one going to change or evolve the food? – Emeril Lagasse
I cook a little bit. I make a Hungarian dish called chicken paprikash thats out of this world. Ill give a heads-up to all of your readers that it doesnt have to be between Thai and Mexican every night. Toss some Hungarian in every once in a while. You will not be sorry. Good, solid peasant food. – Adam Carolla