Carla Lalli Music is a James Beard Award-winning and bestselling cookbook author and the former food director at Bon Appétit. Trained at the French Culinary Institute, she started her career as a line cook and later became the first general manager at Shake Shack. Carla lives in Brooklyn with her family.

Carla Lalli Music

Sautéed Greens with Lemon, Chile, and Extra-virgin Olive Oil

Meet The Creator

Samantha Seneviratne's Crepes with Lemon and Sugar

Crêpes with Lemon and Sugar

These fritters are inspired by my time in Spain. We would order them all the time out, and the señora I lived with would make them because she knew how much I loved them!

Elizabeth Poett's Potato Fritters with Manchego and Prosciutto

Potato Fritters with Manchego and Prosciutto

Pavlova with Passion Fruit and Raspberries

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Asparagus and Artichokes with Hollandaise

Annie Starke's Salmon with Mustard, Lemon, and Dill

Salmon with Mustard, Lemon, and Dill

Grilled Pizza with Tomato, Mozzarella, and Basil

Even though pot roasts are a well-known dish in southern culture, I feel there are different variations of the slow-cooked meat dish that span through the country as a whole, and even globally. There’s something really special about a slow-roasted meat that falls off the bone, it really says “made with love,” and it’s an easy dish, especially for family dinners. For me, pot roasts invoke memories of Sunday family dinners. We would rotate houses and have everyone’s unique pot roast. I remember a big dish at the center of the table with a beautiful piece of meat and my mom cutting chunks away. Vegetables and gravy were always my favorite. I would reach out and soak a roll in the delicious gravy!

Charles Hunter III's Pot Roast with Potatoes and Carrots

Pot Roast with Potatoes and Carrots

Carla Lalli Music's Clementines and Pistachios with Ricotta Salata

Clementines and Pistachios with Ricotta Salata

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

Carla Lalli Music's Handmade Cavatelli with Brown Butter and Sage

Handmade Cavatelli with Brown Butter and Sage

Grilled Turkey Burgers with Zucchini and Feta

Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.

Katie's Pasta Carbonara with Kelp and Lobster

Joanna Gaines's Arugula and Prosciutto Pizza

Arugula and Prosciutto Pizza with Caramelized Onions, Ricotta, and Balsamic Glaze

You can make this with any homemade vinaigrette, but a citrus-herb version is especially good.

Simple Salad with Dried Fruit and Nuts

I love this dish because it feeds a good amount of people and is a meal that the entire family can enjoy! It can be made ahead of time, frozen, and then baked when the time is right. The combination of sweet, creamy corn and salty pancetta is delicious and comforting. The béchamel (white sauce) with corn acts as a layer and ties this entire lasagna together.

Elizabeth Poett's Creamy Corn Lasagna with Pancetta and Zucchini

Creamy Corn Lasagna with Pancetta and Zucchini

Joanna Gaines's Mixed Green Salad with Strawberries and Candied Walnuts

Mixed Greens Salad with Strawberries and Candied Walnuts

Elizabeth Poett's Blackberry and Walnut Crisps with Simple Sweet Cream

Blackberry and Walnut Crisps with Simple Sweet Cream

Grilled White Fish Packets with Asparagus and Squash

Zoe Francois' Icebox Cake with Chocolate Wafers and Caramel Cream

Icebox Cake with Chocolate Wafers and Caramel Cream

Flank steak is a wonderful cut to work with because it’s very flavorful but also reasonably priced. Stuffing and rolling a flank steak makes it feel fancy, but this dish doesn’t take long to prepare. It’s fun to try different combinations of cheese, herbs, and seasonings in a rolled flank steak. There is something very satisfying about how the flavors of the steak and ingredients meld together.

Elizabeth Poett's Rolled Flank Steak with Goat Cheese and Herbs

Sautéed Greens with Lemon, Chile, and Extra-virgin Olive Oil

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