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 | food Read More »
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 | food Read More »
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 | food Read More »
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 | food Read More »
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 | food Read More »
One way to find food for thought is to use the fork in the road, the bifurcation that marks the place of emergence in which a new line of development begins to branch off.
William Irwin Thompson | food Read More »
The food isn’t too bad. It’s very different from the food that the astronauts ate in the very early days of the space program.
Listen – of course money changes everything, but so does sunlight, and so does food: These are powerful but neutral energy sources, neither inherently good nor evil but shaped only by the way we use them.
Elizabeth Gilbert | food Read More »