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
Apple and Nut-Butter Puff Pastry Tarts
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
Recipes
Rock Shrimp Pasta With Spicy Tomato Sauce
Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.
Recipes
The Best Eggplant Parmesan
All your efforts will be rewarded the moment you pull this custardy eggplant slathered in tangy sauce, and a crispy, cheesy top from the oven.
Recipes
Sausage, Greens, and Beans Pasta
What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.
Recipes
Pasta with Romanesco and Capers
Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.
Recipes
Pasta With Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.
Recipes
Anchovy Pasta With Garlic Breadcrumbs
Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.
Recipes
Fridge-Dive Pesto Pasta
Turn any extra hardy greens or herbs you can find in your fridge into dinner tonight with this pesto pasta.
Recipes
Apple and Fig Custard
Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a pour of maple syrup and a dollop of fresh whipped cream would definitely be a welcome addition.
Recipes
Yeasted Apple Coffee Cake
Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.
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
Cacio e Pepe Chips
Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
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
Relish Tray with D.I.Y. Eggs
Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
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
Smoked Salmon 7-Layer Dip
This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.
Recipes
Figs With Bacon and Chile
This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
Recipes
Lemony Brussels Sprouts With Bacon and Breadcrumbs
Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
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
Easy Roast Turkey With No-Roux Gravy
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.