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
techniques
How to Make the Perfect Beef Tartare
A step-by-step guide for mixing, slicing, and presenting beef tartare.
Cooking
Where to Buy Raw Corned Beef Brisket (and Why You Should)
Zingerman’s Raw Corned Beef Brisket is perfectly salty, easy to shred, and succulent but not too fatty.
techniques
The Trick to Making Perfect Poached Eggs
Using a sieve will help you get smooth, compact poached eggs.
Recipes
Cabbage and Asian Pear Slaw
“This hits all the notes of a great slaw: creamy, tangy, and crunchy.” —Claire Saffitz, assistant food editor
Recipes
Dark Meat Turkey Chili
Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.
Recipes
Salted Peanut Butter and Jelly Blondies
“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor
techniques
How to Make Candied Grapefruit Peel
A two-part process transforms grapefruit’s characteristically bitter skin and pith into meltingly tender, sweet strips. Here’s how it’s done
techniques
How to Sear Duck Breast, a Fast, Decadent Dinner
Duck breasts may not be in your regular rotation, but cooking them doesn’t require a special occasion—or any special skills. Sear each side and you're done!
techniques
How to Make Beef Stock from Scratch
Homemade beef stock is richer and more flavorful than the store-bought variety.
Recipes
Lamb Chops with Pomegranate Relish
The tart sweetness of the pomegranate relish cuts through the richness of the lamb.
Recipes
Roast Beef Stock
Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.