Carla Lalli Music
Contributor
Carla Lalli Music is the author of Where Cooking Begins and food editor at large at Bon Appétit. In that role, she contributes regularly across all platforms: She hosts the video series Back to Back chef on Bon Appétit’s YouTube channel, as well as appearing in many other videos. She writes a column for the print magazine and sends out a bi-monthly newsletter, writes and develops recipes for BA’s websites—bonappetit.com, Basically, and Healthyish—and is a frequent voice on the Bon Appétit foodcast. Carla was previously the food director at Bon Appétit, where she oversaw the test kitchen and all of the food and recipe content for the brand. She lives in Brooklyn with her husband and two sons, and is currently working on her next cookbook. Find her on Instagram and Twitter @lallimusic.
Grilled Rosemary Lamb with Juicy Tomatoes
Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.
Instant Pot Glazed and Grilled Ribs
Tender, succulent ribs that spent 9 minutes under pressure and then hit the grill. Weeknight ribs are in your future.
Instant Pot Split Pea Soup
Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
Instant Pot Coq au Vin
Instead of hours in the oven, this classic French braise only needs 15 minutes in the Instant Pot.
12-Minute Saucy Chicken Breasts
Three tricks for flawless weeknight chicken: remove the bones from a skin-on breast, weight it down for faster cooking and crisper skin, and toss some lime halves into the hot pan for an instant smoky, tangy sauce.
Miso Short Ribs with Sriracha Sauce
Short ribs on a weeknight? Combine thin-cut, flanken-style ribs with a flavor-packed sauce made with mayo, miso, and Sriracha, and anything is possible.
Seared Scallops With Brown Butter and Lemon Pan Sauce
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
12-Minute Saucy Chicken Breasts
A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
Classic Applesauce
Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.
Charred Buttered Plums with Cheese
Plums are summer’s all-stars. You should eat and cook with them only when they are peaking, plentiful, and widely available in many varieties.
Radicchio and Plum Salad
You can use almost any type of plum in this salad recipe, even hybrid ones like Pluots and Peacotums. If it looks like a plum, it probably acts like a plum too.
Barley Porridge with Honeyed Plums
Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.
Baked Plum Pudding
Bake your plums in an anise-tinged, pancake-like batter for a simple dessert that’s airy, silky, and just sweet enough.
15-Minute Chicken Paillards with Slaw
A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.
Bruised Tomato and Bread Soup
This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.
Crisp and Crunchy Chicken Salad
If you prefer skinless, boneless thighs, that’s fine too. You will need to add about 2 Tbsp. olive oil to the pan to start, and your total cook time will be shorter. Change up the crunchy vegetables as you wish—any sturdy veggie that you enjoy eating raw will be equally good.
15-Minute Chicken Paillards
Warm browned cutlet + juicy, crispy, herby things = summer dinner without breaking a sweat.
Summer Eggs in Purgatory
Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.
No-Nut Granola
Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.