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
Culture
The 7 Easy Steps to Thanksgiving Appetizer Greatness
There has to be something besides crudités to serve before Thanksgiving dinner. The question is: What?
Culture
These Glazed Shallots Are Thanksgiving's Sleeper Hit
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Recipes
Cranberry Chutney With Orange, Figs, and Mustard
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
Recipes
Cacio e Pepe Chips
Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
Recipes
Tajín-Seasoned Vegetable Spears
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
Recipes
Figs With Bacon and Chile
This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.
Recipes
Relish Tray with D.I.Y. Eggs
Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
Recipes
Fennel-Celery Salad with Blue Cheese and Walnuts
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Recipes
Smoked Salmon 7-Layer Dip
This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.
Recipes
Lemony Brussels Sprouts With Bacon and Breadcrumbs
Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
Recipes
Cheesy Sausage and Sage Stuffing
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Recipes
Easy Roast Turkey With No-Roux Gravy
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
techniques
Follow These 6 Steps to the Best Eggplant Parm of Your Life
Fight for good eggplant parm with these insider tips. Be the change you wish to see in the world.
Recipes
Pasta With Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.
Recipes
Sausage, Greens, and Beans Pasta
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.
Recipes
Apple and Nut-Butter Puff Pastry Tarts
The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!
Recipes
Rock Shrimp Pasta With Spicy Tomato Sauce
A flavorful tomato sauce that’s a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy—or delicious.
Recipes
Yeasted Apple Coffee Cake
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Recipes
Apple-Cheddar-Rosemary Beignets
Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.
Recipes
Apple Gingerbread Cake With Cream
You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!