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.
My Fridge Is Full of Fat, What About Yours?
Carla Lalli Music on the merits of keeping jars of lamb, beef, duck, chicken, and bacon drippings at her disposal.
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
Mashed Potatoes With Crispety Cruncheties
Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.
Hammy Chickpea Soup
Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)
Fat Is Good, Headphones Are Bad—And More Essential Cooking Rules From Carla Lalli Music
Our food director has a few key pieces of advice to share with you.
This Simple Fish-Cooking Method Rules the School
Not using a cold non-stick pan? Let us help you out.
This Spice Even Makes Salt Taste Better
And it’s why I always keep this ingredient on my kitchen counter.
Summer Is Over but Galettes Are Forever
Fruit + dough = the most forgiving dessert for non-bakers out there.
Run, Don’t Walk, For Runner Beans
You don’t need to know ‘em by name to know exactly what to do with ‘em.
Peach-Plum Galette
You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…
Fall Fruit Galette
This fill-in-the-blank, easy-going galette is here for your crisp fall apples or pears.
Extra-Flaky Pastry Dough
This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed.