Claire Saffitz
Contributing Editor
A former senior food editor at Bon Appétit, Claire Saffitz was the host of the popular series Gourmet Makes before leaving the company in 2020. She is the bestselling author of Dessert Person and What's for Dessert and currently hosts a companion series to her books on YouTube, also called Dessert Person. After graduating from Harvard University, she received a master’s degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Grégoire Ferrandi. She lives in New York City with her husband and two cats. dessertperson.com
Recipes
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Recipes
Stir-Fried Udon With Pork and Scallions
With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.
Cooking
Baking Soda vs. Baking Powder: What’s the Difference?
Keep messing up your baked goods? This article is for you.
Cooking
13 Ways to Make Better Soups
To make a robust and boldly flavored soup, you need to invest time and effort. Follow these recipes and tips, and the payoff will be huge.
Recipes
Overnight Oats
Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.
Recipes
Perfect Oven-Roasted Potatoes
Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
Recipes
Slow-Cooked Collard Greens in Olive Oil
This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.
Cooking
These 3 Salts Are Worth Their...Well, You Know
Kosher or Maldon? Fleur de sel or table salt? Let this mini primer be your guide.
Shopping
The Cross-Back Aprons Our Food Editors Never Want to Take Off
These cross-back aprons are stylish, comfortable, and machine washable.
Recipes
Classic Kouign-Amann
Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.
Recipes
Malted “Forever” Brownies
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
Recipes
Oat and Pecan Brittle Cookies
A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.
Recipes
Quince and Almond Tart With Rosé
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Recipes
Caramelized Honey Pumpkin Pie
Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Recipes
Pull-Apart Sour Cream and Chive Rolls
These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.
Recipes
Baked Shells With Sausage and Greens
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.
Recipes
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
Recipes
Pecan-Rye Pumpkin Pie
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.
Recipes
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.