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.
Why Be a Tomato When You Can Be a Fancy Tomato?
Make this when no ordinary tomato salad will do.
The Only Thing Better Than Ice Cream...
You can’t bake, you can’t cook, but you can make hot fudge.
I Invented a Big Ol’ No-Flip Blueberry Pancake, You’re Welcome
This untraditional pancake breaks all of the rules (and wins anyway).
Giant No-Flip Blueberry Pancake
Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.
Okay, Fine, California: You Win at Everything
I went all the way to California for these recipes.
6 Recipes That Prove Low-Key Summer Cooking Is the Best Kind of Cooking
At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.
This Cheesy, Crispy Broccoli Skillet Might Be Best Thing I’ve Ever Made
I cook for a living and "Broccoli Delight" is my kids' most-requested recipe.
I’m Only Drinking Piña Coladas From Now On
An actually good recipe for the much-maligned drink.
Coffee Crème Caramel
The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel.
Spice-Drawer Chicken Wings
This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).
Sweet Potatoes With Tahini Butter
Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist.
Pan-Roasted Romanesco with Hazelnuts and Crispy Bits
Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.
Butter-Basted Rib Eye with Crunchy Fennel Salad
Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables.
Pomegranate-Parsley Tabbouleh
Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
You Can Keep Your Ramps, I’m Stampeding the Farmers’ Market for Potatoes
An ode to an underrated bonafide spring ingredient.
