Claire Saffitz
Contributor
Claire Saffitz is a freelance recipe developer and video host. Previously, she was Senior Food Editor at Bon Appétit magazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy.
Recipes & Menus
BA’s Best Coconut Cream Pie
Think of this coconut cream pie recipe like a Samoa cookie in pie form, complete with a coconut graham cracker crust and caramel layer.
Recipes & Menus
BA’s Best Apple Pie
Reducing the liquid in this mile-high apple pie recipe to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness.
Recipes & Menus
No-Fail Roast Chicken With Lemon and Garlic
Only 6 ingredients, and you'll always know when it's done.
Recipes & Menus
Caramelized Onions
Master this basic technique and use these jammy, sweet onions in absolutely everything.
Recipes & Menus
Use-It-Up Frittata
You can put whatever you want in it, and you don’t even need to turn on your oven.
Recipes & Menus
Classic Potatoes au Gratin
Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
Recipes & Menus
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Recipes & Menus
BA’s Best Carrot Cake
Our favorite carrot cake recipe gets a crunch from toasted walnuts and a boozy punch from rum-plumped raisins, which are optional but recommended.
Recipes & Menus
Overnight Oats
Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.
Recipes & Menus
Classic Kouign-Amann
Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.
Recipes & Menus
Malted “Forever” Brownies
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
Recipes & Menus
Oat and Pecan Brittle Cookies
A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.
Recipes & Menus
Quince and Almond Tart With Rosé
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Recipes & Menus
Caramelized Honey Pumpkin Pie
Browned butter, caramelized honey, warm spices, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.
Recipes & Menus
Anytime Chocolate Chip and Oat Cookies
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.
Recipes & Menus
Pecan-Rye Pumpkin Pie
Imagine a pumpkin pie with pecan pie’s best feature: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
Recipes & Menus
Squash and Radicchio Salad With Pecans
This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.
Recipes & Menus
Brussels Sprouts With Pistachios and Lime
These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.
Recipes & Menus
Baked Shells With Sausage and Greens
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce—this is the definition of cold-weather comfort food.