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
Cream Cheese Frosting
This homemade cream cheese frosting can be used to add a pleasantly sweet and tangy note to almost any cupcake, layer cake, or any recipe that calls for buttercream.
Chicken Paprikash With Buttered Egg Noodles
What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.
Bananas Flambé
Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.
Mango-Yogurt Mousse
Inspired by the refreshing sweet-tart flavors of mango lassi, this cold and silky mousse hits all the spots for a perfect after-dinner treat.
Lime Squiggles
Make these irresistible melt-in-your mouth shortbread-style cookies, which are topped with lime glaze and zest for a tangy and citrusy punch.
Tiramisu-y Icebox Cake
This light, coffee-flavored cake is a fun twist on the decadent classic, with layers of Kahlúa-soaked ladyfingers set between a sweet mascarpone filling.
Flourless Chocolate Meringue Cake
This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls.
Cranberry Orange Sauce With Cinnamon
This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.
No-Fail Roast Chicken With Lemon and Garlic
Only 6 ingredients, and you'll always know when it's done.
Caramelized Onions
Master this basic technique and use these jammy, sweet onions in absolutely everything.
Use-It-Up Frittata
You can put whatever you want in it, and you don’t even need to turn on your oven.
Stir-Fried Udon With Pork and Scallions
With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.
Baking Soda vs. Baking Powder: What’s the Difference?
Keep messing up your baked goods? This article is for you.
13 Ways to Make Better Soups
To make a robust and boldly flavored soup, you need to invest time and effort. Follow these recipes and tips, and the payoff will be huge.
Overnight Oats
Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.
Perfect Oven-Roasted Potatoes
Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
Slow-Cooked Collard Greens in Olive Oil
This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended.