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.
Magic Crispy Chicken
For the satisfaction of fried chicken without the fuss, coat boneless breasts in toasted panko, then bake them. They’re crunchier than any baked chicken you’ve ever had—and they use fewer than 10 ingredients.
Grilled Chicken With Lemon and Thyme
A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.
Soy Sauce–Marinated Grilled Flank Steak and Scallions
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Jalapeño-Marinated Grilled Pork Chops
Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.
Grilled Swordfish with Tomatoes and Oregano
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.
Cherry Biscuit Cobbler
Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?
Grilled Red Snapper with Green Beans and Lime
Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
Easiest Chicken Adobo
For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.
Steak and Spring Vegetable Stir-Fry
To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.
Stir-Fried Udon Noodles With Pork and Scallions
The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.
Swordfish Steaks with Cherry Tomatoes and Capers
剑鱼,肉的质地和强烈的(不是in a bad way) flavor, can stand up to other robust seasonings like these.
Rigatoni With Easy Vodka Sauce
Lucky for you, you probably have most of the ingredients for this luscious tomato-packed sauce in your kitchen right now.
Date Night Pork Chop
A honey-shellacked chop, a sharp salad to break through the porky richness, and—best news yet—just one pan and bowl to clean.
Cranberry Linzer Tart
This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).
Butternut Squash Tarte Tatin
Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.
Cranberry Sauce with Orange and Cinnamon
Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.
Spicy Cranberry Sauce
Removing the seeds from one of the chiles lessens the punch. If you like more heat, leave them in. If less, scrape out seeds from both chiles.
Cranberry-Fig Sauce
Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Glazed and Flaky Apple Tart
If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.
Toasted Pecan Torte with Butterscotch Topping
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.