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.
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Chef Jose Andres Doesn't Mind a Gross Flan, He Just Won't Cook One
And now you don't have to either
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Why You Should Stop Ordering Egg White Omelets
Plus, an anatomy lesson and an opportunity to say the word "chalazae"
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Chef Michel Richard's Lofty, Lofty Souffle
A well-seasoned base infuses the dish with flavor, and properly whipped whites achieve optimum volume as they bake
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How to Make Hard-Boiled Eggs (Yes, There's a Super-Easy Way)
It's an important technique to nail
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A Recipe for the World's Best Pasta Carbonara, In Case You're Interested
You want to know how to make this, and chef Barbara Lynch is here to tell you
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Thomas Keller's Perfect (Yes, Perfect) Poached Egg
It's a strong word, we know, but this is the time to use it
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How to Make Fluffy-Soft Scrambled Eggs Like Jean-Georges Vongerichten
That sure doesn't look like that breakfast plate you ordered at the local diner, does it?
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Welcome to Egg Week 2012 on BonAppetit.com
This week on the Feed, we've rounded up the country's best chefs to show you the ultimate ways to cook eggs, from the softest scramble to the silkiest flan
