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
Savory Palmiers with Parmesan and Black Pepper
These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.
Recipes
Ham and Cheese Toasties in a Bread Basket
Getting the bread out of the crust is a little tricky for this recipe, but once you do, you’ll be wondering what else you can stuff in there.
Recipes
Braised Chicken Thighs With Squash and Mustard Greens
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
Recipes
Potato Blinis
These potato blinis are inspired by a Thomas Keller recipe. They're the ideal base for caviar.
Recipes
Boozy Grapefruit-Pomegranate Gummy Candies
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure).
Recipes
Savory Palmiers with Roasted Garlic and Rosemary
Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.
Recipes
Bacon-Butter Radishes
You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs.
Recipes
Blue Cheese and Bacon Lettuce Boats
Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.
Recipes
BA's Best Linguine and Clams
Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.
Cooking
We Made Gummy Candies Even Better... with Booze
Making your homemade candies turn all kinds of cool colors is as easy as following a formula.
Culture
The Best Mail-Order Panettone in Existence
Yes, there is such a thing as delicious delivery cake.
Cooking
The Easy Fried Egg Brunch That Feeds a Crowd
When it comes to weekend brunch, remember these three words: Keep it simple.
Recipes
Apple Pandowdy
This apple pandowdy recipe is so delicious that we're just going to have to say: Cobbler, you’ve been warned.
Recipes
Mashed Baked Potatoes with Chives
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
Recipes
Lemony Brussels Sprouts With Bacon and Breadcrumbs
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Recipes
Cranberry Chutney With Orange, Figs, and Mustard
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
Recipes
Cheesy Sausage and Sage Stuffing
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Recipes
Fennel-Celery Salad with Blue Cheese and Walnuts
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Recipes
Tajín-Seasoned Vegetable Spears
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Recipes
Smoked Salmon 7-Layer Dip
This zesty spin on the old party classic matches hot-smoked salmon with beet horseradish, two kinds of soft cheese, and crunchy veg and herbs. Serve it with bagels or pumpernickel bread.