"I think that when things are at their peak seasonally and they haven't traveled very far to get to you, they taste better, they look better, and they're cheaper. On finding “the best-looking thing in the moment”: I grew up in a house where the mom did the grilling and it was normal. So, I learned a lot about how having a well-stocked pantry pays off from her. When it seemed like there wasn't that much in the house to cook, she could make something really excellent. My mom is still a source of inspiration for sure, as a home cook who's also an expert. They really are my closest collaborators. I know that sounds corny, I've learned so much for everyone I work with in the test kitchen at Bon Appe tit. I'm definitely inspired by my coworkers every day. "I love Tamar Adler books and she inspired me a lot when I was working on my cookbook. On drawing inspiration for Where Cooking Begins: It wasn't really until I left for college that I realized I need to figure out how to replicate this on my own, and so that's when I started cooking." Food was fantastic at home, and I really took it for granted. So, I was used to having great food in restaurants. "I grew up in a very food-forward, food-focused family with a mom who's a great cook, but also a cookbook editor and a food writer. We think the confidence and play she brings into the kitchen are worth emulating. Taking a slice out of Carla’s eating methodology will leave you feeling unencumbered by rules and deeply satisfied. We spoke with Carla about the inspiration behind her new cookbook, Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook, her viral video series where she cooks back-to-back with everyone from novice chefs to culinary icons (the Ina Garten episode is a must-watch) the perils of taste-testing endless recipes in a day -and how all of these experiences are nourishing beyond the physical. For her, it’s about quality, it’s about the experience, and it’s way less about keeping up with the wellness Joneses. To Carla, food is emotional, pleasurable, healing, and joyful, and it’s been that way as long as she can remember. That’s why Carla Lalli Music, the Food Director at Bon Appe tit, feels as refreshing as the melon salad she prepared for us recently in her Fort Greene, Brooklyn garden. This constant dissection of our food-stripping it down to its building blocks in the form of points, macros, and calories-is arguably the primary source of America’s bizarre and often unhealthy relationship with our plates. Remember when food was just food? These days, especially in the U.S., there’s a tendency (bordering on obsessive) to break down everything we eatinto a set of nutrients, until all the joy is sucked out and what’s left is…something very complicated, not to mention stressful.
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