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
Cooking
One-Skillet Dinners That Keep Dishwashing to a Minimum
Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.
Cooking
Let’s Do This: Easy Homemade Hummus
How to get it nice and smooth—and you might never buy it again.
Cooking
Chocolate Macaroon Cake Is the Ultimate Passover Dessert
How to choose between Passover coconut macaroons and flourless chocolate cake? Make this hybrid instead.
Recipes
Curried Sweet Potato Hummus
A little bit of coconut oil make this curried hummus a complete dream.
Shopping
Can We All Please Finally Admit That We Love Cottage Cheese?
You don't have to hide your love away.
Cooking
There's Nothing More Comforting Than Buttered Orzo
It isn't the coolest pasta ever, but with a little butter, orzo is pretty much perfect.
Recipes
One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!
Recipes
BA’s Best Chocolate Macaroon Cake
This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.
Recipes
One-Skillet Chicken With Buttery Orzo
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Recipes
One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth
Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
Recipes
One-Skillet Roasted Butternut Squash With Spiced Chickpeas
Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.
Recipes
Juicy Pan-Seared Pork Chops with Citrus Dressing
Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.
Recipes
Stuffed Cabbage
Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it freezes well too.
Recipes
Spicy Kimchi Miso Soup
If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.
