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
Coconut-Lime Snowballs
Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.
Recipes
Spiced Brown Butter Linzer Cookies
Make any kind of shape you’d like. The cookies can be rounds instead of rectangles, and you can use any smaller cutter for the cutouts.
Recipes
Bittersweet Ganache
The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.
techniques
Set Yourself Up for Flawless Turketta With Our Step-By-Step Butchering Guide
What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.
techniques
Our Guide to the Ultimate Crispy-Chewy Stuffing
Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.
Recipes
The New Classic Stuffing
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
Recipes
The All-American Stuffing
For cornbread stuffing, toasting the dried-out cornbread is essential; this will keep it from falling apart during mixing.
Recipes
Salt-and-Vinegar Rösti
We transformed the regular hands-on skillet method to a very hands-off oven technique.
Recipes
Gravy-Braised Turkey Legs With Cipolline Onions
You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
Recipes
Lemon and Parsley Skillet-Roasted Fingerling Potatoes
Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.
Recipes
Glazed and Lacquered Roast Turkey
A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it’s not just for looks; this brined and buttered bird is seasoned inside and out.
Recipes
The BLT Oyster Stuffing
Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue.
Recipes
Porchetta-Style Roast Turkey Breast
Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.
Recipes
Barbecue Spice–Brined Grilled Turkey
Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
techniques
Love Pears and Apples? It's Time to Learn How to Cook With Quince
Pears and apples may get all the spotlight, but we're jonesing for rosy and aromatic quince this fall.
techniques
You're 3 Steps Away From the Perfect Press-In Tart Crust
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
techniques
You Need These 5-Minute Candied Nuts in Your Life
These speedy candied nuts require no oven, no egg white, and take just five minutes to make.
Recipes
Double Ginger Sticky Toffee Pudding
The gooey toffee sauce is both absorbed by the cake for a glossy, polished presentation, and served on the side for extra indulgence.
Recipes
Vegan Chocolate Tart With Salted Oat Crust
You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.