"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
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"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
posted in morning
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"Mom ran the house, so we grew up Portuguese."
-Emeril Lagasse
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"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
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"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
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"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
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"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
-Emeril Lagasse
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-Dennis Nilsen
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"Tis always morning somewhere in the world."
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"Secretary of State Colin Powell, thank you so much, as always, for joining us this morning."
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-Charlie Kimball
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