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
Turmeric-Ginger Chicken Soup
Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.
Recipes
Bittersweet Chocolate Soufflés
Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).
Cooking
4 Ways to Make Overnight Oats Actually Exciting
Skeptical about cold oatmeal? These recipes are for you.
Recipes
Overnight Oats with Soft-Cooked Egg and Miso-Braised Kale
The components in this recipe sound a little out there, but trust us.
Recipes
Overnight Oats With Banana, Maple Syrup, and Tahini
Keep a couple of ripe bananas handy and eat this all week.
Recipes
Overnight Oats With Cashews, Seeds, and Turmeric
This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.
Recipes
Overnight Oats with Coconut, Dates, Almonds, and Honey
The coconut-date mixture in this recipe gets better the longer it sits.
Recipes
Soppressata Pasta with Delicata Squash and Thyme
Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.
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
Andouille and Collard Greens Soup with Cornmeal
Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.
Recipes
Pork Chop with Apple and Celery Root Salad
For this pork chop recipe, the target temperature for the meat might be lower than what you’re used to. That’s because we believe that when you invest in delicious, humanely raised pork, you deserve to enjoy it at a juicy, tender medium-rare.
Recipes
Turmeric-Ginger Chicken Soup
Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti.
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
Steamed Mussels with Small Potatoes and Linguiça
This recipe is also good with clams, shrimp, or any other quick-cooking seafood you’re in the mood for.
Recipes
Oxtail Ragù with Semolina Gnocchi
This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.
Cooking
The Healthyish Chickpea Soup That, Yep, Still Has Sausage
Have 30 minutes? Then this soup is yours.
Recipes
Simple Christmas Cookies
A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.
Recipes
Free-Form Chocolate Candies
Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
Recipes
Navy Bean and Escarole Stew
Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
Recipes
Savory Palmiers With Cream Cheese and Everything Spice
You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.