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.
Grapefruit–Poppy Seed Loaf Cake
A creamy yogurt glaze ups the tang factor of this loaf cake—and makes it totally suitable to serve for breakfast. 😉
Crunchy Winter Slaw with Asian Pear and Manchego
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Cheesy Grits With Poached Eggs, Greens, and Bacon
Winter’s answer to the grain bowl, this feels super hearty and satisfying.
BA's Best Fried Chicken Sandwich
This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah.
Chicken and Mushrooms with Giant Croutons
The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!
Stir-Fried Black Rice with Fried Egg and Roasted Broccoli
This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Seared Duck Breasts With Blood Oranges
Citrus segments get saucy in our play on duck à l’orange.
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Sausage Meatball Sandwiches
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself.
Cheesy Grits with Poached Eggs, Greens, and Bacon
Winter’s answer to the grain bowl, this feels super hearty and satisfying.
Beet and Rye Panzanella
Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).
Strip Steak with Acorn Squash and Lentils
Although it may sound purely indulgent, this steak dinner is packed with nutrients, from home-sprouted lentils to flavorful nutritional yeast. (But yeah, it tastes pretty decadent, too.)