New Quotes

In those early years in New York when I was a stranger in a big city, it was the companionship and later friendship which I was offered in the Linnean Society that was the most important thing in my life.

To cement a new friendship, especially between foreigners or persons of a different social world, a spark with which both were secretly charged must fly from person to person, and cut across the accidents of place and time.

Forgiveness says you are given another chance to make a new beginning.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

I do love Italian food. Any kind of pasta or pizza. My new pig out food is Indian food. I eat Indian food like three times a week. It's so good.

One of the glories of New York is its ethnic food, and only McDonald's and Burger King equalize us all.

What the mass media offers is not popular art, but entertainment which is intended to be consumed like food, forgotten, and replaced by a new dish.

A city is a place where there is no need to wait for next week to get the answer to a question, to taste the food of any country, to find new voices to listen to and familiar ones to listen to again.

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?

My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.

I moved to New York last year and I love it. It's a huge change and I've always wanted to spend time there. It's like a more intense London, and everything's up a few notches. The lights are brighter, the pace is faster and the food's better.

When you love food as much as I do, staying healthy is not easy. I mean, moderation, not deprivation. That's my new way of living. I always want more and that's just my life.

Food was always a big part of my life. My grandfather was one of 14 kids, and his parents had a pasta factory, so as a kid, he and his siblings would sell pasta door to door. After he became a movie producer, he opened up De Laurentiis Food Stores - one in Los Angeles and one in New York.

My grandfather gave me inspiration to cook, and love food and flavors. My Aunt Raffie, gave me creativity and the inspiration to create new things. My mother inspires me to find simplicity in food.

I have my new food line in the works - I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives... it's good!

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

Stewardesses are still paid so little that in many cases, new hires qualify for food stamps.

We incorporated new tastes and flavors into our kids' diets from a very early age, which helped to develop their palates and prevented them from becoming picky eaters. We don't buy junk food and give them options of fresh fruit, yogurt, raw almonds, or dried whole grain cereals for snack time.

Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.

In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

I wait for the next opportunity to have something to do with food. If I get rested, my mind just starts creating new dishes - click, click, click.

There have been nine Super Bowls in New Orleans, and not all of them have brought the best of luck to NFL Films. We got robbed twice there, got food poisoning, and my hotel room was broken into on the day the Bears played the Patriots in January 1986.

I was always the new kid in school, I'm the kid from a broken family, I'm the kid who had no dad showing up at the father-son stuff, I'm the kid that was using food stamps at the grocery store.

My girlfriend Siri is a food blogger, and we both love to entertain and eat. This is what happens when you're in your thirties: what was once a passion and real appetite for nightlife in New York City manifests itself into other things, like entertaining at home.

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

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.

At the New York Athletic Club they serve amazing food. People go there, get healthy, and then eat themselves to death - which is, I suppose, the right way to do it.

Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.

I do not like onions. It's so funny because I am probably one of the least picky eaters ever. Pretty much any type of new food, I'll try it, I'll eat it. But onions, and pork. Pork and onions.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.