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
Beef, Onion, and Cheddar Pierogies
These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.
Recipes
Cottage Cheese and Blueberry Pierogies
These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.
Recipes
Kielbasa, Sauerkraut, and Potato Pierogies
Why choose between boiled or fried? The key to these pierogies is doing both.
Cooking
The Caramel Spectrum All Home Bakers Should Know
Not all caramel is created equal. This is what to look for in your next batch.
Recipes
Homemade Gefilte Fish
Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
Recipes
Marinated Lentils with Crunchy Vegetables
If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?
Recipes
Steak Sandwich with Parmesan Dressing
This open-faced sandwich works just as well as a salad if you’re not feeling the bread.
Cooking
4 Fast and Fresh Recipes to Make This April
It's official: Spring has arrived, and these recipes are here to prove it.
techniques
You Haven't Lived Until You've Eaten Our Best-Ever Buttermilk Biscuit
There's nothing better than a killer biscuit. We think our version holds its own against the best out there.
Cooking
Stop Using Plain Old Salt to Season Your Food
Why would you add saltiness only to your food when you can add complexity as well?
Recipes
Hot Cross Buns
Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.
Recipes
Weeknight Red Curry
"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.
Recipes
Open-Face Steak Sandwich with Parmesan Dressing
Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
Recipes
Hoisin-Glazed Pork Chops
Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.
Recipes
Grapefruit–Poppy Seed Loaf Cake
A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉
Recipes
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
techniques
Your Weekend Project: Our Best Fried Chicken Sandwich
You're making our crunchy, juicy, best-ever fried chicken sandwich this weekend. Here's the step-by-step.
Recipes
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.