Emeril Lagasse Quotes

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

I love simple foods as well as grand. Dinners that take a half-hour from skillet to plate are as important as a five-course dinner. A meal that can materialize in an hour and be presented with care, love and pride is something every busy person longs to be able to do.

For me, it's simple: easy recipes equal more family time.

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

Studies have found that preparing your own food is usually healthier and less expensive than buying fast food. But most people just don't have the time.

Take the time to shop for yourself and cook. All of this is an investment in yourself, and if you're not going to invest time and money in what you put in your body, then what are you going to spend money on? It's kind of the most important thing.

Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

I'm a good eater and like to make my own meals. I start my day with granola, fresh fruit, and skim milk and end it with something healthy that also comes from my own kitchen.

It's not that hard to eat well if you're willing to put a little more time into it, a little more thoughtfulness into it and, yes, a little bit more money.

When I had my first child, I started to try and make fresh food for him daily, and I became frustrated with the amount of work - and time - involved in making baby food at home.

If I'm alone, I tend to cook for myself. I do a pretty good job of preparing healthful foods. My go-to is everything in a bowl like quinoa, avocado. Later in the day, scrambled eggs. I'm not a gourmet chef. I cook in bulk very well.

The older I get, the more interested in good meals I am.

You can make real food in 20, 30 minutes, but we've convinced ourselves that it is a rocket science. It's a shame. It's the media and the food industry: they've fed our panic around time.

We are all victims of the marketing that says cooking is hard and takes too long, but that's simply not true. Scrambled eggs take five minutes to make.

For a two-job working family, a pressure cooker gets a meal on the table in seven to 15 minutes, start to finish.

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

I hired a full-time chef, so I wasn't taking that time to order pizzas or eat Wild Wings or stuff like that. I travel somewhere, I'm gone for a long period, I have a chef. I think that elevated my game.

I am following a particular diet, and it requires me to not just eat right but also at the right time. So, I carry food from home.

As a working mom, you're running around all the time, and you're trying to figure out what can my kid eat that's healthy because, I guess, I'm 'supposed to do that.'

Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.

I'll go grocery shopping at the farmer's market on a Sunday and already know what I'm going to cook for the next two, three or four days.

I always have poached shrimp and blanched vegetables on hand.