Quotes from Emeril Lagasse

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.

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.

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.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.

If somebody has a chance to put my food in their mouth, that tells the story.

If you don't follow your dream, who will?

I don't limit myself.

Cooking is so popular today because it's the perfect mix of food and fun.

Food that's beautiful to look at seems to taste better than food that isn't.

I came here because the city has a tradition and is a very respected food city.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.