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
Slow-Cooker Roast Pork Sandwiches
This slow-cooker version of the Philly classic has all the makings of a great sandwich: sharp provolone, garlicky broccoli rabe, and lots of jus from the pork for dipping.
Recipes & Menus
Chocolate Dutch Baby
Faster than a soufflé, easier than a molten chocolate cake, and more delicious than both.
Recipes & Menus
Marinated Olives and Feta
An appetizer you can have it ready within 10 minutes of walking in the door.
Recipes & Menus
Coconut Chia-Tapioca Pudding
If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.
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Sweet Potato Curry
This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.
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Vegan Coconut Lentil Soup
The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.
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Beef Chili
Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.
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Winter Crunch Salad
Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.
Recipes & Menus
Spiced Molasses Cookies
If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap in these cookies; not only will it be too strong and bitter, but it will overwhelm the spices.
Recipes & Menus
Pistachio Thumbprints
You can find pistachio paste at specialty food stores and some grocery stores, but making your own is easy. Process 1/2 cup raw pistachios, 2 Tbsp. honey, and 1 Tbsp. vegetable oil in a food processor to a smooth paste.
Recipes & Menus
Honey-Vanilla Linzer Cookies
You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.
Recipes & Menus
Honey-Vanilla Sablé Cookie Dough
This dough recipe produces a finely textured, surprisingly flavorful cookie that holds its shape well. Use it for our Honey-Vanilla Linzer Cookies and Pistachio Thumbprints.
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Hazelnut Lace Sandwich Cookies
Make your dough balls as even as possible so the cookies match up when stacked.
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Granola Cluster Cookies
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.
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Blood Orange and Poppy Polenta Shortbread
Make these delicate, citrusy, melt-in-your-mouth cookies and just try not to eat all of them in one sitting.
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Monkey Bread
No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.
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Frosted Malt-Chocolate Cookies
Original malted milk powder can be found in the baking aisle. Look for the Nestlé Carnation brand.
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Crispy Cheese Twists
Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.