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
Crispy-Skin Salmon With Napa Cabbage
This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.
Recipes
Boozy Stovetop Pears With Yogurt
Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.
Recipes
White Bean and Chorizo Chili
Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.
Recipes
Perfect Rice Pilaf with Curry and Peas
A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.
Cooking
How to Make Rice Pilaf Fluffy, Fragrant, and Perfect Every Time
The ingredients might change, but the fundamentals of how to make rice pilaf stay the same. Here's how to nail one of our favorite sides every single time.
Cooking
Cheesy Slice-and-Bake Crackers
Cheesy. Crispy. Make-ahead. These slice-and-bake cheddar crackers are the easiest, tastiest way to kick off cocktail hour.
Recipes
Olive Oil–Confit Chicken With Cipolline Onions
What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.
Recipes
Cranberry and Walnut Relish
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).
Recipes
Easiest Chicken Adobo
We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!
Recipes
Nothing But Clusters Granola
Clusters are the best part of granola. And there's only clusters here.
Cooking
How to Make the Most Cluster-y Granola
We're talking granola that sticks together and stays together. Like Tom Cruise and Rita Wilson. Or something.
Recipes
Bacon-y Carnitas Tacos
It’s a cliché that bacon makes everything better, but in the case of these carnitas, it’s definitely true.
Recipes
Sheet-Pan Pizza with Brussels Sprouts and Salami
There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.
Recipes
Classic Cassoulet
Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.
Recipes
Easiest Caramel Apple Clafoutis
This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.
test-kitchen
What Is Sherry Vinegar, Balsamic's Cooler Cousin?
We love sherry vinegar and use it on salads, produce, proteins, beans, and more.