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
Parm Broth
A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.
Recipes
The Jimmie Roosevelt
Don’t let the sugar cube and dainty bubbles fool you: This is a very stiff drink.
Recipes
Sweet Potato Curry
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.
Recipes
Marmalade-Glazed Ham
If your ham is larger (say, in the 14–16-pound range), it will take about an hour longer to get hot. Learn how to make the ham in this video.
Recipes
Chocolate-Cinnamon “Babkallah”
Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
Recipes
Spiced and Spiked Hibiscus Tea
Truth be told, the bourbon's optional, and this is equally delicious hot or cold.
Recipes
Cashew Nut Nog
In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.
Recipes
Rye and Pomegranate Punch
Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.
Recipes
Quince and Mission Fig Preserves
Quince is like a special giant fuzzy apple, worth taking advantage of when in season.
Cooking
6 Steps to Great Stuffing
It’s the ingredients you choose (Chorizo? Sure! Rye bread? Why not?) that will make your stuffing stand out.
Recipes
Flattened Pork Chops with Greens and Mustard Pan Sauce
Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
Recipes
Spiced Lamb Patties with Nutty Garlic Sauce
You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.
Recipes
Homemade Cranberry Sauce
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
Recipes
Roasted Poblano and Caper Salsa
A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)
Recipes
Apple Cider–Cooked Farro
Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.
Recipes
Tahini Cookies
The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.
Recipes
Sourdough, Italian Sausage, and Chestnut Stuffing
Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.
Recipes
Rye, Kale, Mushroom, and Pumpkin Seed Stuffing
Swap in veggie stock and make all your vegetarian relations happy.