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
Maraschino Cherry Parfaits
Layer maraschino liqueur–soaked sweet cherries with a tangy yogurt cream and chewy meringue cookies for a dessert that tastes both heart-warmingly retro and totally modern.
Recipes
Cinnamon Swirl Vanilla Ice Cream Bars
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.
test-kitchen
Granola (Yes, Granola) Is the Greatest Recipe of All Time
A little TLC (and a few wildcard ingredients) make this the greatest granola recipe of all time.
Recipes
Chocolate Grasshopper Ice Cream Tart
It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!
Recipes
Savory Shaved Cantaloupe Salad
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
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
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
Salted Butterscotch
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
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
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
Pork Cutlets with Cantaloupe Salad
A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
Recipes
Chicken and Onions Braised in White Wine
You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.
Recipes
Tiki Cantaloupe-Coconut Cocktail
Fresh cantaloupe + coconut make for the perfect summer cocktail.
Recipes
Maraschino Cherry Parfaits
Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
Recipes
Cinnamon Swirl Vanilla Ice Cream Bars
Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.
Recipes
Salted Honey Cantaloupe Jam
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Culture
These Super Easy Deviled Eggs Are Ready for Your Next Party
Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.