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
Potatoes au Gratin
Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
Best-Ever Apple Pie
Claire Saffitz’s cardamom- and cider-spiked apple pie will rival any bakery version.
Simple Spaghetti Carbonara
Made with just a few ingredients, this is the ideal fancy-but-easy dinner.
Gourmet Strawberry Pop-Tarts
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
Quick Shakshuka With Yogurt
Turn a few pantry and fridge staples into this good-any-time-of-day meal.
Spaghetti With Pomodoro Sauce
A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
BA’s Best Eggplant Parmesan
The mantra for this showstopping eggplant Parmesan recipe should be: “Good things take time.” Trust us, it’s worth it.
Pasta Alla Vodka
It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.
Olive Oil Cake
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
BA’s Best Buttermilk Biscuits
Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.
BA’s Best Carrot Cake
With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.
Bûche de Noël
A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.
Mashed Baked Potatoes
This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
How to Make Stuffing With Whatever Your Heart Desires
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
What’s the Difference Between Bread Flour and All-Purpose Flour?
Some loaves absolutely require bread flour—others are better off with all-purpose. Here’s why.
Anytime Oatmeal Chocolate Chip Cookies
This dough is optimized for freezing so that you are never more than 25 minutes away from a warm, gooey cookie.
BA’s Best Coconut Cream Pie
Think of this coconut cream pie recipe like a Samoa cookie in pie form, complete with a coconut graham cracker crust and caramel layer.
Almond-Raspberry Thumbprint Cookies
Crispy on the outside, chewy on the inside, these raspberry-jam-filled almond thumbprint cookies are the perfect teatime snack.