Carla Lalli Music
Food Director Emeritus
Carla spent 10 years working in NYC restaurants and was the first General Manager at Shake Shack before making the leap to food media. Her books include the James Beard Award-winning Where Cooking Begins and That Sounds So Good. Since leaving Bon Appétit in 2020, Carla has increased her online presence via a podcast, cohosted with fellow BA alum Rick Martinez, and YouTube channel. She spends most weekends cooking for friends and family, and packs one helluva school lunch.
Just When We Thought There Were No New Ways to Cook an Egg...
Just when we thought there were no new ways to cook an egg, along came this soft-boiled meal in a cup.
Dude, These Gummies Taste Amaaaazing
Laugh all you want, but for a lot of people, buying pot-laced edibles has become as pedestrian as picking up a bottle of vino.
Perfect Coddled Egg
Just when we thought there were no new ways to cook an egg, along came these adorable little vessels that yield soft-boiled meals in a cup.
BA's Best Masala Chai
This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.
15 Ways to Cook Healthy-ish In 2016
In these healthy-ish times, no one better embraces the clean and simple approach to food than Jeremy Fox. Let the chef of Santa Monica’s Rustic Canyon wine bar show you how to be a better (and healthier) cook.
Stock Up on These 10 Essential Kitchen Tools
Say goodbye to that junked-up kitchen drawer and say hello to a world in which all your tools are actually used.
Almond, Kale, and Banana Smoothie
As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).
How to Throw an All-American Cookout Like Ralph Lauren
It’s Ralph Lauren’s world—we’re just grilling in it. At his Double RL cattle ranch near Telluride, Colorado, we saddled up for an all-American cookout—burgers, brownies, bandanas, and all.
Pressure-Cooker Gigante Beans in Tomato Sauce
Gigante beans are our favorites, but almost any bean will be delicious this way.
Roquefort Crackers Are the Greatest Recipe of All Time
Could a buttery, tender, homemade cracker steal the dinner-party spotlight? Could Roquefort crackers be the Greatest Recipe of all Time?
How to Spatchcock a Turkey
It sure doesn’t look like Norman Rockwell’s version. But spatchcocking is the secret to making the best turkey you’ve ever had—in half the time
Butter Warmers—We're Into 'Em
We're big on butter. Which is why butter warmers just make perfect sense.
7 Casual Summer Recipes from Chef Carlo Mirarchi of Roberta's
Relax with height-of-the-season dishes from Roberta's chef Carlo Mirarchi
How to Grill Tomatoes, Then Cook With Them
There's nothing like grill-charred tomatoes—except maybe incorporating them into these half-dozen summer salad recipes
Why I Feed My Kids Organic Vegetables—and Processed Candy
Yes—you should feed your kids vegetables and healthy food. But a little indulgence should never be a bad thing.
Squeeze Bottles: A Gamechanger for the Home Kitchen
You should be using squeeze bottles at home. Here's why.
Lemon-Ginger Brew
No it's not green juice. It's Lemon-Ginger Brew, a creation of food director Carla Lalli Music.
Herbed Faux-tisserie Chicken and Potatoes
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.