I Like To Keep Things

I Think Many Cooks Are Afraid Of Undercooked Meats. A Good Thermometer Is A Cook's Best Friend.

I Make Some Of My Best Recipes With A Simple Homemade Stock. Keep Shrimp Shells Stored In A Plastic Bag In The Freezer. When You Have Almost A Gallon-bag Full, You Can Make A Stock In 30 Minutes That You Can Use In Soups And Sauces. You Can Then Freeze The Stock In Ice-cube Trays.

My Favorite Aspen Memory Is Saving An Upside-down Cake That Had Exploded From The High Altitude.

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.

Start With A Clean Grill. Keep It Clean By Brushing With A Wire Brush After Preheating, And Again After Cooking. Make Sure To Oil Your Grates And Your Food Before Putting It On The Grill To Keep It From Sticking.