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
Shopping
Can We All Please Finally Admit That We Love Cottage Cheese?
You don't have to hide your love away.
Cooking
There's Nothing More Comforting Than Buttered Orzo
It isn't the coolest pasta ever, but with a little butter, orzo is pretty much perfect.
Recipes
One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!
Recipes
BA’s Best Chocolate Macaroon Cake
This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.
Recipes
One-Skillet Chicken With Buttery Orzo
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Recipes
One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth
Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
Recipes
One-Skillet Roasted Butternut Squash With Spiced Chickpeas
Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.
Recipes
Juicy Pan-Seared Pork Chops with Citrus Dressing
Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.
Recipes
BA’s Best Stuffed Cabbage
Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.
Recipes
Spicy Kimchi Miso Soup
If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.
Recipes
Green Miso Soup With Soba
Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.
Recipes
Lamb Larb
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.
Recipes
Chorizo, Tomato, and Chickpeas With Yogurt
This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Recipes
Pork Chop with Apple and Celery Root Salad
Share one double-cut pork chop with the whole family and you get bigger, juicier slices of pork for everyone.