Posted on November 19, 2009

With more Americans cooking at home, rather than dining out or ordering in, we are always looking for quick tips, new recipes and simple techniques to create healthful meals for the family on the go.  Whatever the amount of time you have, there’s a delicious recipe that will fit your schedule. 

In his latest cookbook, Emeril: 20-40-60: FRESH FOOD FAST, Lagasse divides his recipes into three sections based on the amount of time they will take you to prepare. 

In under 20 minutes you can make:

Roasted Red Pepper Hummus

Balsamic Marinated Cremini Mushrooms

Glazed Radishes with Tarragon

Peanut Butter Chocolate Chip Cookies

In under 40 minutes you can make:

Carrot Ginger Soup

Bacon Braised Green Beans

Skillet Corn Cakes with Stewed Cherries

And if you have a whole hour, you can go slow-and-easy:

Seared Salmon with Lentils

Roast Turkey Breast with Bacon and Sage

Emeril shares a few of his favorite recipes from the book including Pressed Roast Turkey, Pesto and Provolone Sandwiches and Boneless Pork Chops Parmigiana.  When added to his signature side dishes like Sautéed Yellow Squash with Carrots and Tarragon or Bacon Braised Green Beans, you can make any meal a special feast and enjoy fresh food fast. For more visit www.Emerils.com. 

Chef Emeril Lagasse is the chef/proprietor of twelve restaurants across the country.  He is a national TV personality, having hosted over 1,500 episodes of his shows Essence of Emeril and Emeril Live on the Food Network, and is also the food correspondent for ABC’s Good Morning America.  He is the host of Emeril Green, an original series exploring fresh and seasonal ingredients on Discovery’s Planet Green. Emeril is the best-selling author of fourteen cookbooks. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, and emerils.com website and his licensed kitchen and food products.  In September 2002, Emeril established the Emeril Lagasse Foundation to support and encourage culinary arts and education programs for children.  As of May 2009, the foundation has contributed $3 million to organizations in New Orleans and on the Gulf Coast.