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
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Cooking
5 Fast and Fresh Recipes to Brighten Up Your Winter
These bright winter recipes will tide you over till spring.
Recipes
Cheesy Grits With Poached Eggs, Greens, and Bacon
Winter’s answer to the grain bowl, this feels super hearty and satisfying.
Recipes
Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Recipes
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Recipes
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Recipes
Chicken and Mushrooms with Giant Croutons
The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!
Recipes
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
Recipes
Bread-and-Butter Pickles
These pickles are a must-have accompaniment for BA's Best Fried Chicken Sandwich…though they’re pretty amazing on their own as a snack as well.
Recipes
Stir-Fried Black Rice with Fried Egg and Roasted Broccoli
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Recipes
Seared Duck Breasts With Blood Oranges
Citrus segments get saucy in our play on duck à l’orange.
Recipes
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Recipes
Sausage Meatball Sandwiches
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Recipes
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Recipes
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.
Cooking
11 Breadmaking Terms Every Serious Baker Should Know
Do you know your poolish from your preferment? These bread-baking terms will prep you for the path to beautiful boules.
Cooking
4 Quick and Cozy New Recipes to Make in February
These quick and easy recipes are guaranteed to keep you warm this winter.
techniques
How Bakery Breads Get Those Gorgeous Patterns (and How Your Loaves Can, Too)
Slash and learn.