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
Braised and Brûléed Apples with Ice Cream
A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.
Recipes
Pasta with Roasted Romanesco and Capers
Broccoli would be just as good in this pasta with recipe, as would diced winter squash such as butternut or acorn.
Recipes
Apple and Fig Custard
We call this delightful apple and fig custard recipe “dessert for breakfast.”
Recipes
Fridge-Dive Pesto Pasta
This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!
Recipes
Anchovy Pasta With Garlic Breadcrumbs
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
test-kitchen
Granola (Yes, Granola) Is the Greatest Recipe of All Time
A little TLC (and a few wildcard ingredients) make this the greatest granola recipe of all time.
Recipes
Fully Salted Roast Chicken
This two-ingredient chicken relies on nothing but kosher salt—lots of it—to yield crisp skin and juicy meat.
Recipes
Preserved Limes
If you like lox, bacon, or anchovies, you should thank salt—and time. That's all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.
Recipes
Salted Butterscotch
Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.
Recipes
Salt-Roasted Potatoes
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Recipes
Salt-As-You-Go Pasta
The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.
Recipes
Chicken and Onions Braised in White Wine
You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.
Recipes
Maraschino Cherry Parfaits
Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)
Recipes
Cinnamon Swirl Vanilla Ice Cream Bars
Ice cream bars in an almond-butter-chocolate magic shell. This recipe is beyond worth it.
Culture
These Super Easy Deviled Eggs Are Ready for Your Next Party
Nothing says "instant party" like these infinitely customizable (and very easy) deviled eggs.
Cooking
Cantaloupe Is Living Its Best Life in These 5 Recipes (Champagne Jell-O Mold!)
Who knew cantaloupe was this much fun?
Cooking
8 Creative New Hot Dog Toppings that Put Ketchup and Mustard to Shame
These next-level hot dog toppings aren't just condiments: They’re a way of life.