Carla Lalli Music+

NEW TOUR DATES: Seattle and Austin!

plus three summer corn recipes for good measure

Three New Tour Events Go Live, and Two Tomato Recipes that Go Hard

summer should be fun

Get Your Tour Tickets Here!

while supplies last (for real, though)

Tour Ticket Presale is Open!

Paid subscribers: this is your special time <3

Food is a Feeling: The Tour and the Tickets

subscribers are invited to board in Group Yay

What's in the Book???

taking you on a tour to meet the new baby

Two Bitch and a Moan

silver lining, two steps forward one back, etc

Aioli by Hand: Not Hard

an almost-real-time proof of concept

Dinner Salad: The Formula

it's a salad, only bigger, with stuff in it

How to Cook Fish? Buy this Book.

Ben Lippett's prized possession is all killer, no filler

Video Demo: The Spin It Database

watch me Spin It in real time

Recipe: Spicy Seafood Stew

lean green ocean machine

The Magic Pasta Dish Multiplier

one dish, two dish, nine dish, you dish

Recipe Osmosis: Corre Larkin

a mother-sauce connoisseur's mother of all cookbooks

Video: Spaghetti Aglio e Olio

ASMR garlic sizzling and pasta tossing

Current Equipment Picks: Perfect Pasta

make the best aglio e olio of your-o life

Core Pasta Technique Everyone Should Know

and by everyone, I mean you

Portable, Packable, Drivable Recipes

did you hear? it's a HOLIDAY WEEKEND WOOOOOOOO

Dozen-Egg Frittata

from the archive: may 21, 2026

Cold Sliced Steak with Arugula and Parm

from the archive: may 21, 2026

Spin-It: All of My Ingredient Swaps, Now Searchable

an online tool for universal ingredient substitutions

Hitting Pan: Cake, Cocktails, Takeout, and TV

May 2026

Recipe Osmosis: Gabe Cohen

a champion of design shares his cookbook pick for strong island summers

Welp. My dad died.

’Scuze the hedder.

Gag Me With a Spoon (or Three)

the hardest-working tool in my kitchen is all round edges

Recipe Osmosis: Sana Javeri Kadri

a spice expert on the cookbook that expanded her palate

Okay, fine you got me. Another Roast Chicken Recipe!

A throwback to TSSG... The past is ALIVE! And it is DELICIOUS!

Lentil Cookery for the Visual Learners

here's to a lifetime rich with legumes

Lentil-palooza

She's got legumes, and she knows how to use them

Recipe Osmosis: Jenna Helwig

a cookbook expert's dive into goddess-level desserts

After the Cover Is the Inside Cover

I love them so much

Farro Five Ways Friday

grains on the brains

Recipe Osmosis: Jess Shadbolt

chef v. chocolate nemesis

Poached Eggs: You've Been Lied To

let's fix that

We Should Be Eating More Cake

So, let's do exactly that.

Recipe Osmosis: Ella Quittner

a tireless recipe tester's top three vintage picks

Huge, Healthy Bowl of Pasta and Greens

emphasis on huge

Coffee, Tea ... Me?

I'm having another party!

Recipe Osmosis: Jenn Lueke

a meal-prep strategist extraordinaire and the binder that inspired her cookbook

A Few Small Beers

Oscar party recipes, right this way

Ever-Crunchy Beer-Battered Onion Rings

from the A Few Small Beers collection

Lasagna with cheddar and pea tip pesto

featuring cabot vermont sharp cheddar This is sponsored by Cabot Creamery. Find Cabot products in a store near you: https://cabotcreamery.com/pages/where-to-buy

Make A Better Cheddar Burger

Pub Burger Deluxe With Cheddar, Onions And Special Sauce

This episode is sponsored by Cabot Creamery. Find Cabot products in a store near you: https://cabotcreamery.com/pages/where-to-buy 00:00 Introduction 04:33 Slicing for Excellence 07:52 Good, Better…Grate? 09:48 Have You Any Dijonnaise? 10:59 Onion Innovations 17:22 Back To The Grind 20:59 Cheese Inflation Burger Bubble! 25:52 BOOM! THE COPPA BURGER 1 ½ pounds beef chuck, ideally in one piece ¼ cup grainy Dijon mustard ¼ cup mayonnaise Pickle brine, to taste Kosher salt; freshly ground pepper 1 medium red onion, cut crosswise into ½-inch thick slices, rings separated Vegetable oil, for driz

The Squid Effect

I pledge allegiance to the United Federation of Squid #squid #seafood #seafoodrecipes

Smoky & Delicious: Charred Squid and Blackened Tomatoes

Thank you Wildgrain for sponsoring. Visit http://www.wildgrain.com/CARLA and use code “CARLA” at checkout to receive $30 off your first box PLUS free Croissants for life! 0:00 Introduction 5:15 A Recipe is Born 10:46 Browning Things 14:19 Tomatoes Take A Time Out 15:12 Making the Tadka 17:18 Tantalizing Tenticles Follow me on Instagram https://www.instagram.com/lallimusic/ ...and Tiktok https://www.tiktok.com/clallimusic/ More about me, including info on my books, is here: https://www.carlalallimusic.com Producer: Zoie Omega https://www.instagram.com/x_omegadeth_x/ Director of Photograp

Don't Be Shell-Shy

Soup Season: Nourishing Soft Tofu and Clam Soup

This episode is sponsored by Goldilocks. Check out https://cookgoldilocks.com/carla to pick out the perfect cookware pieces for your home. The full recipe is posted here: https://carlalallimusic.substack.com/p/fast-soup-video-updates-book-updates Soft Tofu and Clam Soup Adapted from That Sounds So Good 4 Servings 2 ounces kombu 24 littleneck clams 2 bunches scallions 1 pound soft silken tofu 1 tablespoon vegetable oil 2 anchovy fillets packed in oil, drained 2 tablespoons mirin 1 tablespoon soy sauce Toasted sesame oil, gochugaru, and toasted sesame seeds, for serving Steamed short grain ri

Whipped Egg Whites

Dreamy 5-ingredient Chocolate Mousse

During this holiday season, get up to 50% off a MasterClass subscription. Head over https://masterclass.yt.link/7PgmVfQ for the current offer! Chocolate and Vanilla Mousse 8 ounces semisweet or bittersweet chocolate, roughly chopped 4 tablespoons (2 ounces) unsalted butter 2 ½ teaspoons vanilla extract, divided ½ teaspoon kosher salt, plus more for seasoning 4 large eggs, separated ½ cup sugar, divided 1 cup heavy cream Flaky sea salt, for serving 0:00 Introduction 5:04 Chocolate T-Shirt Contest 6:57 Hello, Mother 10:02 Whipping Eggs: Part One 12:45 Whipping Eggs: Part Two 16:07 Mix and Ad

Cheesy Mashed Potatoes

Carla’s Pommes Aligot Recipe: The Ultimate Cheesy Potato Experience

This episode is sponsored by Cabot Creamery. Find Cabot products in a store near you: https://cabotcreamery.com/pages/where-to-buy 2 pounds russet potatoes, peeled and cut into 2-inch pieces Kosher salt; freshly ground pepper ½ cup (1 stick) cold unsalted butter, cut into tablespoon-sized pieces 1 cup heavy cream, warmed 6 ounces aged cheddar, such as Cabot Alpine Cheddar, coarsely grated 8 ounces Monterey Jack, coarsely grated 2 garlic cloves 2 tablespoons Dijon mustard Handful fresh chives, thinly sliced (to make about ½ cup) 00:00 Introduction 05:01 Cue the Potatoes 08:09 Go Get

Creamy Dollop Sauce

Celebrate Oven Season With A Bowl Of Succulent Lamb Stew And Polenta

This episode is sponsored by Skims. Check out SKIMS Fits Everybody Collection at: http://www.skims.com/carla #skimspartner 00:00 Introduction 07:03 Brown Food Tastes Good 10:22 Did Someone Say Meat Paste!??! 12:51 Waiting for Smush 14:19 Lamb Time 15:50 Stew’s Out! 18:19 Shred Lamb; Make Dollop 23:51 Stew Enjoyment Ceremony It’s oven season! Spoon food reigns supreme! Long-cooked things shouldn’t be long-prep things. This oven-braised lamb stew requires only a little vegetable chopping and intentional browning up front. Then it—and the creamy polenta—go slow in the oven while you do your

Crunch Juicy Salad Topping