Turkey trial and error? Not this year. We’ve got Carla Lalli Music on speed dial.
Stressing over stuffing? One too many cooks in the kitchen? Enter chef and author Carla Lalli Music. This holiday season, we teamed up to get her smart solves for the most common holiday hosting conundrums. Plus her hot take: “I am not a pumpkin pie person—I apologize.”
So breathe easy: Carla, her West Elm hotline and her latest cookbook That Sounds So Good have you (and your table) covered.
“Remember: the happiest holidays when when everyone’s around the table together.”
We love the “schlep-free, totally liberating, waste-reducing strategy for food shopping” that you break down in That Sounds So Good. How do you adapt it to a daunting holiday grocery list?
The easiest way to take the schlep out of food shopping is to separate it into categories. Anything that comes in a box, bag, jar or can—think kosher salt or stocks—order for delivery. Produce and protein, like picking out the most beautiful juicy bird or getting the most beautiful squashes? Do those in person. It’s a lot less shopping, and you’ll get excited picking them out.
The million-dollar question: How do you keep everything hot when serving?
I get this question all the time. My advice is to not even try. It’s physically impossible unless you have five ovens and an entire staff! Instead, have things that are good at room temperature or even cold—like a delicious, crunchy, acidic salad. Everyone is super psyched for that, especially when there’s so much heavy food on the table.
Speaking of, what’s an easy, crowd-pleasing cocktail to serve?
Always be spritzing! The Cynar Spritz in That Sounds So Good is my go-to low-ABV cocktail for the pre-dinner hour.
“Don’t try to do too much… You’re going to sit together and eat, and that’s what it’s all about.”
What’s your strategy for cooking in a small kitchen?
Go in waves. There are things you can roast early in the day that are great at room temperature, then while your turkey is resting, you can crank the heat and do something that needs to be super hot. Remember, you don’t have to roast a whole turkey. A breast is great for a smaller group, or you can roast or braise the legs.
What can I make ahead versus day-of?
Generally speaking, you’ll always be able to get your desserts done ahead. Pie crusts, doughs and cookies can be chilled or frozen. Do all your vegetable prep in advance and make your stocks. Leave the day-of for roasting and anything creamy like mashed potatoes—they’ll be best the day you make them.
What’s the best way to use holiday leftovers?
Pack everything up the night-of, make sure it’s labeled so whoever comes up first for leftovers knows exactly what to go for. The best way to repurpose them is to have the mini handheld version of the meal you had the night before.
So take it all out, get some bread going and
layer it up!