Claire Saffitz
Contributor
Claire Saffitz is a freelance recipe developer andvideo host. Previously, she was Senior Food Editor atBon Appétitmagazine, where she worked for five years in the test kitchen. She hosted the series Gourmet Makes on theBon AppétitYouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy.
Classic Potatoes au Gratin
When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
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?
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.
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.
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.
Malted “Forever” Brownies
The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.
Oat and Pecan Brittle Cookies
A gorgeously textured cookie with crispy-edges, a chewy center, toasty pecans, and tiny crispy pecan brittle bits throughout.
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.
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.
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.
Pecan-Rye Pumpkin Pie
想象一个山核桃派最好的featur南瓜饼e: the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà.
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.
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.
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.
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, this is your new favorite apple cake. Ground nuts bring a toasty, deep flavor and tenderize the crumb by adding fat.
Apple-Walnut Upside-Down Cake
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)
Steak Salad with Shallot Vinaigrette
Our go-to I’m-feeling-fancy dinner is a perfectly medium-rare steak and a pile of vegetables. And the more cherry tomatoes, corn, and cucumbers you throw into the mix, the more it’ll feel like summer.
Cherry Biscuit Cobbler
The lemony cherry filling (which can be made with fresh or frozen fruit) is topped with shortcake-inspired cream biscuits (so tender, so light!) that soak up all of those rosy-red juices.
Grilled Summer Squash and Red Onion with Feta
For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.