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
Bratwurst and Red Cabbage
Any night can be Oktoberfest with our one-skillet recipe for crisped beer-poached brats.
Recipes
Beer-Braised Brisket
Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.
Recipes
Gooey Brown Butter Blondies with Pecans
The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.
Recipes
Cold-Brined Vegetables with Jalapeño
Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.
Recipes
Blistered Edamame
C'mon, who doesn't love edamame? Consider this recipe the adults-only version; sautéed, spicy, and highly snackable.
Recipes
Spicy Bourbon-Citrus Cocktail
The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.
Recipes
Smoky Salsa Roja
The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.
Recipes
Oven Risotto with Kale Pesto
This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.
Recipes
Iceberg and Cabbage Slaw
As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.
techniques
Baking 1-2-3: The Art of the Bûche de Noël
In her new column, Baking 1-2-3, Bon Appétit associate food editor Claire Saffitz explains how to make a classic Bûche de Noël.
techniques
How to Make a Jelly Roll (and Bûche de Noël)
How to make a traditional Bûche de Noël? This step-by-step tutorial shows you how.
Recipes
Chestnut Mousse
The gelatin in the mousse stabilizes it, so you can make and fill the roll a day ahead without worrying about it weeping or deflating.
Recipes
Meringue Mushrooms Recipe
Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look.
Recipes
Chocolate Buttercream Recipe
Two things can go wrong with buttercream: the mixture will curdle if it gets too cold; and it will sink if it gets too warm. Just keep beating—it’ll all come together.
Recipes
Roasted and Charred Broccoli With Peanuts
Believe it or not, we came up with a new way to chop broccoli: Include the stems!
Recipes
Beets with Goat Cheese, Nigella Seeds, and Pistachios
Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.
Recipes
Crunchy Turnip, Apple, and Brussels Sprout Slaw
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
Recipes
“Tandoori” Carrots with Vadouvan Spice and Yogurt
What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.
Recipes
Red Rice Salad with Pecans, Fennel, and Herbs
Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.
Cooking
Challah + Babka: We Give You… The Babkallah
The BA Test Kitchen has created the cronut's successor: the babkallah, a mashup of chocolate babka and fluffy challah bread, perfect for the holidays.