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
Cornbread, Chorizo, Cherry, and Pecan Stuffing
Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.
Recipes
Broiled Salmon Steaks
Broiled salmon steaks are super fast, ultra-healthy, and often on our dinner tables. Here’s how to get ’em right—and keep them interesting.
Recipes
Baguette, Smoked Oyster, and Pancetta Stuffing
If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.
techniques
How to Make an Apple Dutch Baby, with a Helpful GIF!
Part soufflé, part giant pancake, this Apple Dutch Baby is a golden, puffed delight. Here’s how to do it.
Cooking
4 Fall Recipes that are Quick, Easy, and Delicious
Start the autumn off right with these four quick, delicious dinner recipes.
Recipes
The BA Patty Melt
You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.
Recipes
Aromatic Pork and Noodle Soup
Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.
Recipes
Spiced Jasmine Rice Pilaf
Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant jasmine rice pilaf are always the same.
Recipes
Roast Chicken with Potatoes and Olives
Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.
Recipes
Olive Oil–Roasted Leeks
Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.
Recipes
Celery Tonic
"The herbal notes of gin pair well with celery in this refreshing cocktail—and bonus points for the cool green color." –Claire Saffitz, assistant food editor
techniques
How the (Homemade) Sausage Is Made
It seems daunting, but yes, you can make sausage at home. Here's everything you need to know to take on this rewarding project
Recipes
Spinach Salad with Dates
“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
Recipes
Radishes with Dukkah
“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
Culture
3 Ways to Make Lemon Twists for Cocktail Garnish
Three different ways to cut citrus twists that'll make your next cocktail look, smell, and taste better
techniques
How to Make Kouign-Amann, a Step-by-Step Guide
The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide