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 Gingerbread Cake With Cream
You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!
techniques
Follow These 6 Steps to the Best Eggplant Parm of Your Life
Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.
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 to create a light coating.
Recipes
Sausage, Greens, and Beans Pasta
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
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
A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.
Recipes
Yeasted Apple Coffee Cake
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Recipes
Apple-Cheddar-Rosemary Beignets
Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
Recipes
Apple Gingerbread Cake With Cream
You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!
Recipes
Braised and Brûléed Apples with Ice Cream
A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.
Recipes
Pasta with Roasted Romanesco and Capers
Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.
Recipes
Fridge-Dive Pesto Pasta
This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!
Recipes
Anchovy Pasta With Garlic Breadcrumbs
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Recipes
Apple and Fig Custard
We call this delightful apple and fig custard recipe “dessert for breakfast.”
Recipes
Salt-Roasted Potatoes
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Recipes
Fully Salted Roast Chicken
This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.
Recipes
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
Recipes
Salted Butterscotch
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Recipes
Preserved Limes
If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
Recipes
Neo-Neapolitan Bombe
This retro dessert looks harder to make than it is, which is the whole point.