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
Roasted Veg with Nutritional Yeast
Try this as a side, a snack, in a frittata, folded into a grain salad, in a hash with bacon, etc. etc. etc.
Recipes
Miso-Turmeric Dressing
Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.
Recipes
Cashew Caesar Dressing
Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.
Recipes
Salted Red Cabbage
Try this alongside a chicken cutlet, on a turkey sandwich, or thrown into a stir-fry.
Recipes
Marinated Feta With Roasted Lemon
Try this with white beans on toast, in salads, or puréed and spread on pita.
Recipes
Horseradish–Pumpkin Seed Pesto
Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.
Sprouted Red Lentils
Try these tossed in slaw, stirred into soup, or fried with roasted veg to make fritters.
Recipes
Puffed Rice and Coconut Crunchies
Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.
Recipes
Spicy Tofu Crumbles
Try this versatile protein-packed side/condiment/snack tossed into stir-fries, as a burrito filling, or folded into sautéed greens.
Recipes
Pickled Scallions
Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.
techniques
How to Make a Pastry Bag in a Pinch (Your Cookies Will Thank You)
A simple cornet is the only tool you need for perfectly iced holiday cookies. And you already have all the materials you need to make one at home.
techniques
What the Holidays Are Really About: This Enormous Crown Roast
Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.
techniques
How to Make a Bûche de Noël, You Crazy Person
Why burn a log when you can bake a cake that looks like one? Outdo yourself with our outrageous bûche de Noël.
Cooking
Think You Hate White Chocolate? Caramelize It
This technique will silence all those white-chocolate haters in your life.
test-kitchen
How Our Test Kitchen Editors Survive the Season's (Extra-Rich) Eatings
In preparation for the onslaught of celebratory extra helpings, the BA Test Kitchen editors share their strategies for eating well.
Recipes
Crown Roast of Pork with Lady Apples and Shallots
Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.
Recipes
Mascarpone Filling
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Recipes
Chocolate-Nut Rugelach
Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
Recipes
Bûche de Noël
This holiday dessert will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table, guaranteed.
Recipes
Cocoa Syrup
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.